Paleo Pumpkin Bread

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Paleo Pumpkin Bread

This recipe for Paleo Pumpkin Bread uses almond flour and canned pumpkin puree. It's beautiful baked in the Nordic Ware Anniversary Loaf Pan.

Cook time: 50 minutes
Yield: 1 loaf

Ingredients

    1 cup organic canned pumpkin or squash puree
    2 large eggs
    1/3 cup maple syrup
    1/4 cup butter or coconut oil, softened
    1 teaspoon vanilla extract
    2 cups fine blanched almond flour
    1/2 cup tapioca flour
    2 teaspoons ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground allspice
    1/4 teaspoon ground cloves
    1/4 teaspoon ground cardamom
    1 teaspoon baking soda
    1/4 teaspoon sea salt

Instructions

  1. Preheat oven to 350°F.
  2. Grease loaf pan and flour it with tapioca flour.
  3. Whisk together the flours, spices, baking soda, and salt.
  4. In a separate bowl, whisk together the butter or coconut oil, eggs, maple syrup, vanilla, and pumpkin puree.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Pour the batter into the prepared loaf pan and bake 50 minutes or until a toothpick comes out clean.
  7. Let cool and turn out of the pan. Sprinkle with powdered sugar if desired (optional).

Adapted from Downshiftology Paleo Pumpkin Bread.

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