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PALEO PUMPKIN BREAD

Today I've got the most incredible recipe for you to add to your collection.

Not only is it tasty, it has some serious health benefits too.  

Moist and yummy Paleo Pumpkin Bread, infused with spices.

 

It's really quick and easy to make (I like that about it too) and makes the whole kitchen smell like pumpkin heaven.

It's definitely going to be a regular make in our house and I bet once you have tried it, it will be in yours too.

Prep time 10 minutes

Cook time 45 minutes

Total time 55 minutes

 

makes 8 slices

 

INGREDIENTS

1/4 Cup of Coconut Flour

1/2 tablespoon of Mixed Spice

1/2 Teaspoon Cinnamon

1/teaspoon Bicarbonate of Soda

Pinch of Himalayan Mountain Salt

2 Eggs

1/2 Cup Canned Pumpkin Puree

1/4 Cup Maple Syrup

1/8 Cup Coconut Oil

1/2 teaspoon Vanilla extract

1/2 teaspoon Nutmeg

 

 

 

 

 

 

 

 

 

NUTRITIONAL INFORMATION

 

Per 1/8 of the loaf

 

Calories 200

Fat 10.8g

Carbs 21.5g

Protein 5g

 

Fibre 4.6g

Vitamin A 83% RDA

Iron 12.3% RDA

 

 

 

 

 

INSTRUCTIONS

1. Pre heat oven to 350F. Grease a regular sized loaf tin with coconut oil.

 

2. Mix the Coconut Flour, Mixed Spice, Cinnamon, Bicarbonate of Soda, Salt and Nutmeg in a medium size bowl.

 

3.  In a large bowl, whisk the Eggs then add the Pumpkin Puree, Maple Syrup, Coconut Oil, Vanilla Extract and whisk really well tocombine all the ingredients.  There may be a few lumps in the coconut oil-this is ok.

 

4.  Slowly pour the dry ingredients into the bowl of wet ingredients.  Using a wooden spoon or spatula, slowly stir until all the ingredients are combined.  The batter may be a bit lumpy.  Do not overmix.

 

5.  Pour the batter into the greased loaf tin.  Bake for about 40-45 minutes in the middle of the oven.

 

6.  Remove from the oven and place on a cooling rack for about 30 minutes.  Using a palette knife, carefully detach the bread from the sides of the pan.  Carefully remove the loaf and allow to cool completely for about 45minutes before slicing.

 

7. ENJOY

 

Store in the fridge for up to one week (I guarantee it will be eaten way before that! )

 

 

 

 

 

 

 

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