Paleo Plan

Paleo Pumpkin Bread

Paleo-Pumpkin-Bread

Makes 12 pieces

Approximate cook time: 1 hour 10 minutes

Ingredients

1/2 cup arrowroot flour

1 Tbs cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

3/4 cup natural, sugar-free almond butter

2 large eggs

1/2 cup pure maple syrup

3 Tbs coconut oil

1/2 cup canned or freshly baked pumpkin (pumpkin should be the only ingredient if canned)

1 Tbs fresh lemon juice

1 Tbs pure vanilla extract

Instructions

Preheat oven to 350 degrees F. Coat an 8.5×4.5 loaf pan lightly with coconut oil. Combine the arrowroot, 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 in a large bowl. Stir with a wooden spoon or spatula until well combined. Add in the dry ingredients and mix well.

Pour the batter into your 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


18 Comments

  1. tinkmonkee@gmail.com

    This bread turned out super tasty and moist. But! is there something that I can sub for the almond butter so that I can taste all the other flavors?

    • Neely Quinn

      tinkmonkee@gmail.com – Glad you liked it! You might be able to sub at least some of it for coconut butter (not coconut oil, but coconut butter or “manna”). Let me know how it goes if you try it!

  2. Hi, ive made a few of your paleo breads and i have to say my fiance is a huge fan of the pumpkin bread, we are eating alkaline but we are so thankful for your recipe page so that when we wish to have a little something we can :) We were wondering is the bread freezable and if so how would we unthawl to eat? thank you very much :)

    • michelle – Thanks for the compliments! Yes, the bread is freezable, and you could just stick it in the oven or a small toaster oven to thaw it out. Or just let it sit out for a while.

  3. Hi.i want to make the paleo pumpkin bread, but I can I substitute pumpkin for butternut squash?

  4. Hey I made it and it burnt on top just wondering how to combat that

  5. caroline

    I just wanted to make sure that Maple syrup is Paleo-accepted….I have seen it in several ingredient lists and thought it was a no-no!!!! Thanks for the help!

    • Caroline – In my opinion, grade B (the darker, more nutrient-rich kind) maple syrup is just as paleo as raw honey. I would use them both in moderation unless you’re a serious endurance athlete, but other than that, have at it.

  6. Can I use a different flour instead of arrowroot flour for this recipe? would almond flour work? or coconut flour or a mix of the two?

    • Kendra – The best substitute would be tapioca flour, but please go ahead and experiment with the others and let us know how it goes!

  7. Has anyone tried making this with honey? If so how much sis you use because I don’t want it to taste just like honey. thanks!

  8. Mominator

    Can you use agave nectar to replace the maple syrup?

    • Mominator – I’m not a huge fan of agave, but sure, if it’s Madhava. I think they’re the best.

  9. I always add walnuts as a last ingredient to these kinds of breads…gotta have some crunch as well as a little more protein! I also don’t like the taste of coconut so I use butter.

  10. Ashley Crowder

    I have tried this recipe twice now and both times I have had to let it cook for 75 minutes and yet still, when its done and cooled, it is still gooey on the inside. Almost like a pumpkin pie fresh out of the oven consistancy. Do I need to add more arrow root?

    • Ashley Crowder – Paleo baking can be very tricky, especially when things like altitude and the variances in oven temperatures factor in. When you remove the bread from the oven at 75 minutes, is it because that is the cooking time recommended in the recipe, or because it would become too dark or burned on the outside to continue cooking? If it is the former, I’d continue to cook the loaf for additional time– 10 to 15 minutes more, or until a toothpick comes out clean. If it is the latter, you can try adjusting your oven temperature to 325 degrees F and leaving the loaf in for 15 to 30 minutes more. You could also reduce the amount of almond butter to 1/2 cup.

  11. We just made it and loved it but was curious if instead of the almond butter we could use cashew butter instead?

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