It’s officially FALL! Anyone else find themselves chomping at the bit for cozy scarves, pumpkin-flavored everything, and loud thunderstorms? This girl has two hands raised. Thankfully, the first cool breeze of the season blew through South Texas this week, meaning we must be headed in the right direction. Hallelujah!
Maybe even more so than Fall, the Pumpkin Season is my favorite season. Because there just isn’t anything quite like pumpkin. The flavor is savory, yet somehow sweet. It’s the perfect addition to a variety of baked goods and cooking recipes. Plus, it adds the prettiest hue of orange to any dish!
Last Pumpkin Season, I created my Cinnamon Pecan & Chocolate Chip Pumpkin Bread, which went off without hitch. It is still one my personal favorites, and definitely a most popular recipe on TT, still a year later. If you aren’t following a Paleo or gluten-free diet, you must make yourself this delectable treat!
If you are gluten-free or strictly following a Paleo diet (and even if you aren’t), then I’ve got you covered, too. This week, I tested my new recipe for a paleo pumpkin bread. And, we’ve got a winner!
This Perfect Paleo Pumpkin Bread is moist in texture, a little nutty in flavor, subtly sweet, and hard to enjoy in moderation (just being honest). It’s hubby approved, too, which means you can believe me when I say… it’s good.
- 1 cup pumpkin puree
- 1/2 cup almond butter
- 1/4 cup honey
- 3 eggs
- 1 tsp vanilla extract
- 1/3 cup coconut flour
- 1 tsp pumpkin spice, or substitute cinnamon to omit the "spice"
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Preheat oven to 350 F and line a loaf pan with parchment paper (for easy removal).
- In a large bowl, combine the pumpkin, almond butter, honey, eggs, and vanilla.
- Add coconut flour, pumpkin spice, baking powder, and baking soda. Mix well.
- Pour the batter into the loaf pan. Optional: top with walnuts, dark chocolate chips, or pumpkin seeds.
- Bake for 35-40 minutes. Test with a toothpick to make sure it's cooked through. Let cool for 5 minutes before from removing from loaf pan, then transfer to a cooling rack.
- Serve warm or cold.
- For leftovers, store in an airtight container for up to 3 days. Or place individual slices in ziploc bags and store in the freezer.