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Paleo Pumpkin Bread

Tastes like pumpkin, smells like cake. You really must partake in this perfect paleo pumpkin treat. by Marla Starr, updated November 6, 2016 Posted on November 25, 2015

Paleo Recipe Paleo Pumpkin Bread
Marla Starr
Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

If you want your house to smell like cake, without having to make a cake or burn a “cake” scented candle, this Paleo Pumpkin Bread will do the trick.

A Blank Canvas

Once all the dishes are clean and put away, and the counter tops are clear, for me, the kitchen is nothing but a blank canvas. At least that’s when I feel I can be the most creative in the kitchen.

Paleo Pumpkin BreadPaleo Pumpkin Bread

Recently I walked past the magazine rack in our local library and spotted pumpkin bars on the cover of one of the food magazines. Which makes sense because it is still pumpkin season.

That then inspired me to pick up a pie pumpkin from the store and roast it.

The fresh pumpkin had been waiting patiently in the fridge, to be turned into something delicious, but having it sitting there was weighing me down because fresh pumpkin won’t stay fresh for long. I finally decided to use it to make pumpkin bread.

With cranberries also on my mind, because of Thanksgiving, I decided they would make a great mix-in ingredient.

Alternatives to Cranberries

If you don’t have dried cranberries on hand, you may have raisins. You can use any dried fruit such as cherries or currants even. They can be swapped 1:1 or you can just leave them out of this bread altogether.

The same goes for the raw walnuts. I had exactly one quarter cup of walnuts left in the pantry and that’s why I used such a small amount. If you have more walnuts, you can increase the amount to as much as 3/4 cup to guarantee a crunch in every bite.

Watch The Bake Time

Every oven works slightly differently and you want to make sure the center is cooked all the way through. I made the mistake of taking this out after 55 minutes and the center was still dough-like. It took another 20 minutes for me with my oven until it was solid in the center.

If you use a different cooking vessel aside from the glass loaf pan, your timing may differ so just keep an eye (and nose) on it and you’ll be good to go.

Store leftovers in the fridge and serve this bread warm or cold for breakfast or dessert.

Paleo Pumpkin Bread

Paleo Pumpkin Bread

Prep Time: 20 min Cook Time: 1 hr 5 min Total Time: 1 hr 25 min Yield: 1.5 Quart Loaf

Ingredients

  • 1/2 cup coconut oil
  • 1 cup coconut sugar
  • 3 large eggs
  • 2 cups blanched almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse ground sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 cup water
  • 1 1/2 cups pumpkin (or make your own)
  • 3/4 cup dried cranberries (optional)
  • 1/4 cup raw walnuts, chopped

Directions

  1. Preheat the oven to 350°F.
  2. Add coconut oil and sugar to a food processor and blend until smooth.
  3. Add eggs and blitz just a few seconds to break the yolks and combine into the mixture.
  4. Add almond flour, baking soda, sea salt, cinnamon, nutmeg and water and blitz in the food processor until everything is well combined.
  5. Add pumpkin and blitz just to blend into the other ingredients.
  6. Optional Step: Pour the mixture into a small mixing bowl. Use a spatula so you don't leave any remaining batter in the food processor. Stir in the cranberries and walnuts, if you're using them.
  7. Grease all the sides of a 1.5 quart glass bread loaf with coconut oil.
  8. Transfer the batter to the loaf pan and smooth out the top.
  9. Add a layer of dried cranberries for decoration and transfer the pan to the oven.
  10. Bake for 65-75 minutes. Insert a toothpick into the center to test consistency. Remove loaf pan from the oven and let rest 10-15 minutes. Slice and serve. Store leftovers in the refrigerator.
  11. Enjoy! :)

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About the Author Marla Starr

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

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