Paleo Pumpkin Bread

Saturday, February 04, 2012  at 9:00 AM
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Last weekend, I tried making Pumpkin Muffins, but somewhere along the process, something went wrong and the end result was a salty mess. I ended up throwing out that batch, but still had some pumpkin left over and wasn't sure what to do with it...

After some deliberation with my self, I came to the conclusion a loaf would be the best idea. I am not much of experienced baker, so I relied on Elana's Pantry for some assistance. I used her Paleo Pumpkin Bread recipe and tweaked it just a little...The end result was amazing. I had to put the loaf away before I ate it all right there.

Pumpkin Loaf 
(adapted from Elana's Pantry)

  • 1 cup blanched almond flour
  • 1/4 tsp celtic salt
  • 1/2 tsp baking soda
  • 1 T cinnamon
  • 1 tsp Nutmeg
  • 1/4 tsp Pumpkin Pie Spice
  • 2 T Raw Honey
  • 3/4 tsp Stevia in the Raw
  • 3 extra large eggs
  • 1/2 cup canned pumpkin (packed)

Preheat oven to 350°. Grease loaf pan with coconut oil.

In your high power blender or food processor, pulse almond flour with salt, baking soda, cinnamon, nutmeg, and pumpkin pie spice. 

To the dry ingredients in the blender/processor, add pumpkin, honey, stevia, and eggs. 

Process for a minute or two, until well combined. May need to use spatula to mix it together.

Transfer batter to loaf pan. Bake for 35-40 minutes on middle rack, or until toothpick comes out clean. 

Cool, and serve with your favorite spread.