Fill your home with the aroma of pumpkin and spice when baking this seasonal favorite—Paleo pumpkin bread. This dessert is filled with everything that we’ve all grown up loving—cinnamon, nutmeg and, of course, pumpkin. Make several loaves to keep around as a snack, or serve it as a special dessert idea. The best flour substitution is tapioca flour. You can also substitute cashew butter for the almond butter.
|1/2||cup(s)||tapioca flour or starch|
|3||tablespoon(s)||coconut oil, melted|
|1/2||cup(s)||pumpkin puree, organic|
- Preheat oven to 350 F. Coat an 8.5x4.5 loaf pan lightly with coconut oil. Combine tapioca flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt in a medium bowl. Stir until combined.
- In a large bowl, combine the almond butter, eggs, maple syrup, coconut oil, pumpkin, lemon juice and vanilla and stir with a wooden spoon or spatula until well combined. Add in the dry ingredients and mix well.
- Pour the batter into pan and bake for 50-60 minutes, until top is browned and a toothpick inserted in the center comes out clean. Allow to cool completely before slicing and serving
- NOTE: use a high quality loaf pan or a silicone baking pan for best results