I made this pumpkin bread for a brunch with friends today and oh wow, was it ever good. I actually had a friend say to me, 'Oh, so you guys aren't doing Paleo anymore' after tasting this. She could not be convinced that there was not any traditional flour in this recipe. Try this for the fall breakfasts and brunches you have coming up, it will be a hit!!
Pumpkin Bread
1 1/2 C Almond Flour
1/2 C Arrowroot Powder
1 tsp Baking Powder
1 tsp Baking Soda
1 tbsp Cinnamon
1 tsp Nutmeg
1 C Canned Pumpkin
4 Eggs
1/4 C Maple Syrup
1/4 C Coconut Oil
Topping:
1/8 C Coconut Oil
1/8 C Maple Syrup
1/2 tsp Cinnamon
1/2 C Walnut
Preheat oven to 375. Grease 1.5 quart bread pan with coconut oil.
In separate bowls, combine wet and dry ingredients.
Stir wet into dry and pour batter into prepared bread pan. Combine topping ingredients and spread on top of prepared batter and place in preheated oven.
Bake bread for 40-50 minutes until a toothpick comes out from the center of the loaf cleanly. Allow to cool in the pan and slice. Serve plain or smeared butter or creamed honey.
I made this tonight and it was delicious. I think next time I should cook it a little longer, as it was a little gooey in the middle. It's so nice to have paleo dessert options! Thank you! I plan to try the banana bites this weekend! Megan
ReplyDeleteSo glad you liked it! The Banana Bites are amazing... and you can change them up in so many ways. I did some with cocoa powder, coconut and almonds as the coating for the kids and they loved them!!
ReplyDeleteThis pumpkin bread is fabulous! Just ate a slice still warm and it was incredibly moist and delicious. Perfect sweetness - especially with the topping. Thanks for sharing!
ReplyDeleteI am so glad you enjoyed it Dr. Momma! I love hearing that kind of feedback! ;)
ReplyDelete