Paleo Pumpkin Bread
Enjoy this Paleo Pumpkin Bread anytime of day! It’s moist, sweet, and full of warming flavors - making the perfect compliment for morning coffee or an after dinner treat.
Ingredients
- 1 cup pumpkin puree
- ½ cup almond butter natural
- 1 cup coconut sugar
- 3 eggs
- 1 tbsp vanilla extract
- 1 ¼ cup almond flour
- 2 tbsp arrowroot flour or tapioca starch
- 1 tbsp cinnamon
- 2 tsp baking powder *
- ¼ cup walnuts optional
Instructions
- Preheat the oven to 350 °F and prepare a loaf pan with oil and/or parchment paper.
- In a large mixing bowl, whisk together pumpkin purée, almond butter, coconut sugar, eggs, and vanilla.
- Once incorporated, add almond flour, arrowroot flour, cinnamon, and baking powder to the bowl and stir to combine. If using walnuts, fold in at the end.
- Pour the batter into the prepared loaf pan. Bake in the oven for about 45 minutes, until a toothpick comes out clean when inserted in the center. Ovens can heat differently, so continue to check on your bread after about 30 minutes.
- Remove from the oven and cool for about 10 minutes before enjoying!
Notes
*as store bought baking powder is not paleo, use a homemade version that is 1/3 baking soda and 2/3 cream of tartar if desired.
Tried this recipe?Let us know how it was!