It’s officially fall. Which means I am about to be making pumpkin EVERYTHING, with not an ounce of shame to be had. What can I say, your girl doesn’t mind some *basic* baked goods.
This Paleo Pumpkin Bread may just be the most fluffy, luscious, delectable thing I’ve ever baked. It’s the perfect mix of a moist crumb, with just enough structure to still be a bread, and sweet without giving you a sugar crash.
This loaf is paleo, grain free, dairy free, oil free, and so dang tasty. You can use any nut or seed butter – I used almond butter, but cashew or peanut butters would work great too. I haven’t tested with any other flours, but feel free to experiment with alternates (just google the ratios!!).
Paleo Pumpkin Bread
Equipment
- 8 x 4 bread pan
- parchment paper
Ingredients
- 2 eggs
- 1/2 cup almond butter (or any nut butter you like)
- 2/3 cup pumpkin puree (NOT pumpkin pie filling)
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 cup almond flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Pecans and pumpkin seeds for topping (optional)
Instructions
- Heat oven to 350.
- Line 8×4 bread tin with parchment paper.
- Using a large mixing bowl and hand mixer, mix together wet ingredients until well combined.
- Add in dry ingredients and stir until completely combined.
- Pour batter into bread pan. Top with nuts/seeds if you’re feeling *extra* like me.
- Bake for 30-45 minutes or until toothpick comes out with a few wet crumbs.
- Let cool completely and DEVOUR. Topped mine peanut butter
If there’s one tip I can give to new bakers, it’s start trying out your own things. I hardly need to look at recipes anymore after some serious trial and error with ratios, but it’s such an empowering feeling to be able to turn any recipe into exactly what you want!