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Paleo Pumpkin Bread Recipe

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Paleo Pumpkin Bread Recipe

By Vanessa Barajas

Bread scares me. Not like regular bread.  Hello! That’s delicious.  But rather Paleo bread.

I think it scares me because Paleo and Bread are mortal arch enemies and shouldn’t even be spoken in the same sentence,.  But when have I ever followed the rules? That’s where this pumpkin bread comes in.

Paleo bread scares me because it seems impossible. Do you ever lie awake at night and visualize yourself going through tomorrow’s WOD? Where will you push, where will you rest, how many pull-ups or reps will you try and string together?

That’s me with Paleo bread. How will I get a nice squishy texture without self rising flour and gluten? How will it taste?  It can’t be done! Can it? Well I’m here to tell you that yes it can.

What’s fall without Pumpkin Bread? Thankfully we don’t have to find out. Wondering how you will indulge in Holiday treats while sticking to a Paleo lifestyle is now a thing of the past. This is a huge deal. I just made all your pumpkin dreams come true. Get excited Paleo people!

Paleo Pumpkin Bread

Ingredients:

4 organic cage-free eggs
1/2 cup canned pumpkin puree
1 cup coconut palm sugar
3 tablespoons canned coconut milk, full fat, room temperature
1 vanilla bean, split lengthwise and seeds scraped
1/3 cup coconut oil, liquid
1 cup fine blanched almond flour (Honeyville Brand)
1/4 cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon pink Himalayan salt
1/4 teaspoon ground cloves

Directions:

1. Preheat oven to 350. Grease an 8×5 glass loaf pan liberally with coconut oil.

2. In a large bowl add the eggs, pumpkin puree, coconut palm sugar, coconut milk, and contents of one scraped vanilla bean. Stir together with a whisk. Then stir in the coconut oil. Continue whisking until ingredients are completely combined. Set aside.

3. In a medium sized bowl combine almond flour, coconut flour, baking powder, baking soda, cinnamon, pumpkin pie spice, salt, and ground cloves. Stir together with a fork until mixed.

4. Now fold the dry mixture into the large bowl with the wet ingredients and whisk until combined. Use a rubber spatula to transfer the batter to the greased glass loaf pan. Bake for 45-50 minutes or until a toothpick comes out clean. Let cool before slicing and serving. Enjoy!

Some Notes For Paleo Pumpkin Bread

Costco is having this amazing sale on vanilla beans right now. GO GET SOME. You get something like 10 whole beans for $13. It’s insane. I’ve paid $13 for 2 vanilla beans before at the grocery store. If you don’t have access to a Costco or vanilla beans go ahead and sub with a teaspoon of vanilla extract and add it to your wet mixture when you would add the scraped beans. Vanilla beans are absolutely amazing.  If you’ve never worked with them before I highly recommend them. The flavor is outstanding and totally worth every penny, but I’ll leave it up to you.

 

So how easy was that?! I know.  This recipe is great because it opens so many doors. Pumpkin doors. Now you can make Pumpkin French Toast on Thanksgiving morning, or Pumpkin Bread Pudding for Thanksgiving dessert for all you non-pie people. Pretty much anything that requires bread and pumpkin, you’re good to go!

Are you guys sick of pumpkin yet? Me? Not in the slightest. Bring it.

Just wait until it’s socially acceptable to start drinking eggnog. It’s on.

I will create a Paleo version of eggnog for you guys and it will be my Holiday masterpiece. The Tchaikovsky to my Nutcracker, the Pull-up to my Thruster, the WOD socks to my Deadlift.  Just you wait. I’m very excited to share all my Holiday Paleo treats with you guys. You WOD’ed hard all season, you earned it!

If this article inspired you in some way (or just made you hungry), go ahead and share this with a friend, family member or co-worker.

Photo courtesy of kuljuls

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