Paleo Pumpkin Bread Recipe

Paleo Recipe Paleo Pumpkin Bread

 

Paleo Pumpkin Bread

Prep Time: 20 min Cook Time: 1 hr 5 min Total Time: 1 hr 25 min Yield: 1.5 Quart Loaf

Ingredients

  • 1/2 cup coconut oil
  • 1 cup coconut sugar
  • 3 large eggs
  • 2 cups blanched almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse ground sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 cup water
  • 1 1/2 cups pumpkin (or make your own)
  • 3/4 cup dried cranberries (optional)
  • 1/4 cup raw walnuts, chopped

Directions

  1. Preheat the oven to 350°F.
  2. Add coconut oil and sugar to a food processor and blend until smooth.
  3. Add eggs and blitz just a few seconds to break the yolks and combine into the mixture.
  4. Add almond flour, baking soda, sea salt, cinnamon, nutmeg and water and blitz in the food processor until everything is well combined.
  5. Add pumpkin and blitz just to blend into the other ingredients.
  6. Optional Step: Pour the mixture into a small mixing bowl. Use a spatula so you don’t leave any remaining batter in the food processor. Stir in the cranberries and walnuts, if you’re using them.
  7. Grease all the sides of a 1.5 quart glass bread loaf with coconut oil.
  8. Transfer the batter to the loaf pan and smooth out the top.
  9. Add a layer of dried cranberries for decoration and transfer the pan to the oven.
  10. Bake for 65-75 minutes. Insert a toothpick into the center to test consistency. Remove loaf pan from the oven and let rest 10-15 minutes. Slice and serve. Store leftovers in the refrigerator.
  11. Enjoy! :)

Source: Paleoporn.com

 

Ken Weiss

Ken Weiss is a blogger and stay at home dad.He is the founder of the-cookingpot.com, a cooking blog for stay at home dads, that offers cookware reviews, easy recipes and tips on how to make money with a blog.

Leave A Response »

CommentLuv badge