Paleo Pumpkin Bread — Please and Thank You

by Jen Burdick
Paleo Pumpkin Bread — Please and Thank You

I’m not one to shy away from the annual fall “eat-as-much-pumpkin-as-your-body-can-handle-or-maybe-more-so-buckle-up-for-the-ride” tradition. And while I’ve been honoring the tradition to the best of my abilities up to this point, Thanksgiving acts as the last call for a visit to full throttle-ville.

So, when I came across one of my fave good-for-you recipe master’s paleo pumpkin bread, you better believe it was a mad dash to the kitchen.

Dana worked her butt off to perfect this recipe so we all could be the (s)heroes of Thanksgiving. An impressive, selfless act.

Whether you kick your Thanksgiving morning off with a slice (or two), add it to the dessert table for a healthy upgrade, or use it as a nightcap with some tea post dirty dishes duty, this good-for-you treat will not disappoint.

If you’re sold already — recipe and directions are below. If you want the prolonged commentary that includes iphone photography and my adorable pup … this way, friends.


PREP TIME 10 mins COOK TIME 35 mins (10–12 servings)

INGREDIENTS

Wet:

  • 3/4 c pumpkin puree
  • 3 eggs, whisked
  • 1/4 c melted coconut oil, ghee or a combo of both
  • 1/4 c maple syrup
  • 1sp vanilla extract

Dry:

  • 1 c cashew flour
  • 1/4 c coconut flour
  • 1 1/2 tbsp coconut sugar
  • 2 tsp pumpkin spice
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1 tsp baking soda
  • 1/2 tsp salt
  • optional: 1/2 c dark chocolate chips

DIRECTIONS

  1. Preheat the oven to 350 F. Lightly grease a loaf pan with coconut oil spray (or 1 tsp melted coconut oil) and line the bottom with parchment paper.
  2. Whisk the wet ingredients (pumpkin, eggs, vanilla, melted coconut oil, maple syrup, and sugar) together in a large mixing bowl with a whisk.
  3. Gently fold in the dry ingredients (flours, spices, baking soda and sea salt) with a wooden spoon or rubber spatula just until well combined. Last, fold in the chocolate chips, if using. Be careful not to over mix.
  4. Bake for 35–40 minutes, until a toothpick in the center comes out clean. Cool for 15 minutes before cutting.

Step 1

As a means to make this bread come to life as fast as possible, I pulled all the ingredients in advance — made assembly easy breezy.

Step 2

Combine your wet ingredients. I added a touch more pumpkin than what the recipe calls for because #pumpkin.

Step 3

I present you Fall In a Bowl staring the dry ingredients. The pumpkin spice, cinnamon, nutmeg, cloves smell combo is what dreams are made of.

And lurking in the wings? That’s our sweet doggo, Honey, waiting for her mom to reward her cuteness.

Step 4

Mix those two concoctions together to create your gooey pumpkin perfection. Recipe notes that the chocolate chips are optional — I read that as necessary.

My go-to choco chips are Enjoy Life. They’re paleo-friendly, which means they’re quite clean and void of the major allergy offenders (gluten, dairy, soy, nuts). And they’re crazy delish. You can find them at most grocery stores, and now even Target — three cheers for real food options becoming more accessible!

Still lurking. Still really cute.

Step 5

Drop that gooey batter into your parchment paper-lined loaf pan and stick that baby in the oven. 35 mins did the trick for me.

WARNING: be prepared to be knocked on your butt from the intoxicating smell approximately 10–12 mins into the bake.

Step 6

While you wait, feed your patient pup some leftover pumpkin puree. A nutrient-dense treat that’s good for their bellies. What CAN’T pumpkin do?!

Step 7

Once you can poke a fork in/out of the middle sans goo, you’re set to jet. To keep it paleo-friendly, we slathered on some ghee and voila.

Eat your pumpkin-loving heart out, friends. Cheers to a happy, healthy Thanksgiving!

For more good-for-you recipes, head on over to Real Food with Dana. Zero disappointment awaits.

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