September 06, 2018

Perfectly Paleo Pumpkin Bread

The temperature is cooling and this Busy Bee is craving all flavors of fall. If you enjoy the taste of Pumpkin Spice, you are going to love this dairy-free, gluten-free, refined-sugar free spiced pumpkin treat!

Wishing you happy and healthy baking,

Emily xx

Paleo Pumpkin Bread

1 1/2 Cups Blanched Almond Flour
2/3 Teaspoon Pink Himalayan Sea Salt
3/4 Teaspoon Baking Soda/Bicarbonate of Soda
3 Teaspoons Ground Cinnamon
1/2 Teaspoon of Cloves
1/4 Teaspoon Nutmeg
3/4 Cup, Approximately half of a can, Organic Canned Pumpkin
*DO NOT USE Pumpkin Pie Filling
1/4 Cup Organic Grade B Maple Syrup
1Heaping Spoonful of Vanilla Extract
4 Large Pastured Eggs

Preheat Oven to 350F/180C
Cover a medium sized loaf pan with parchment paper
In the bowl of a stand mixer, mix dry ingredients until all parts are evenly distributed.
One at a time, add each egg and mix until well incorporated.
Slowly add remaining wet ingredients until combined and there are no visible pockets of dry ingredients remaining.
Pour the mixture into the lined loaf pan.
On the rack in the center of the preheated oven bake for 45 minutes or until a toothpick comes out dry.
Allow to cool for one hour before slicing and serving.


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