Paleo Pumpkin Bread

A simple, delicious, and moist paleo pumpkin bread, garnished with crushed walnuts. Celebrate Fall appropriately by filling your home with the inviting aroma of pumpkin, and spices. Serve at breakfast, or as an after dinner sweet treat.

10 minutes

50 minutes to 55 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	311
Fat:	24 g
Carbohydrates:	24 g
Protein:	5 g
Calculated per serving.

by LisaMcLeod

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Serves: 6

Ingredients

1 cup 1 cup 1 cup Blanched Almond Flour
3 Tbsp 3 Tbsp 3 Tbsp Coconut Flour
1 Tbsp 1 Tbsp 1 Tbsp Arrowroot Flour
0.5 tsp 0.5 tsp 0.5 tsp Salt
0.5 tsp 0.5 tsp 0.5 tsp Baking Powder
3 tsp 3 tsp 3 tsp Primal Palate Pumpkin Pie Spice
0.25 cup 0.25 cup 0.25 cup Honey, Raw
1 Tbsp 1 Tbsp 1 Tbsp Maple Syrup, Pure
1 cup 1 cup 1 cup Pumpkin Puree
0.25 cup 0.25 cup 0.25 cup Ghee, melted
0.25 cup 0.25 cup 0.25 cup Applesauce, unsweetened
4 whole 4 whole 4 whole Eggs
0.5 cup 0.5 cup 0.5 cup Walnuts, Organic, crushed

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees, grease loaf pan, and set aside.
Combine all dry ingredients in a bowl, mix well, and set aside.
In a stand mixer (or in a large bowl with a hand held mixer, or wooden spoon) beat eggs, honey, maple syrup, ghee, and applesauce until smooth. Fold in the pumpkin puree.
Slowly add in the dry ingredients, mix until well combined. (Don't worry about over mixing, mix away!)
Pour into your prepared loaf pan, smooth out the top, and clean up the exposed edges.
Lightly press crushed walnuts into the top of the unbaked bread.
Bake 50-55 minutes or until a toothpick comes out clean.
Allow to cool for a bit before turning the loaf out of the pan.