The crisp Fall air always makes me want to bake…and I don’t usually bake! But I love the smell of a kitchen when Autumn treats are baking. There is just something comforting about cinnamon anything wafting through the air!
This recipe came to me from a young woman I have known since she was born! She follows a clean and Paleo lifestyle and is a regular follower of shutterbugchef.com! I was thrilled to get this recipe from Carolyne!
Carolyne found this recipe at lemonstripes.com. I followed it exactly except that I added 1/2 teaspoon of salt to the recipe. Some nice additions would be to add raisins, dark chocolate chunks, pecans or walnuts. A little sea salt on the top would be a nice touch, too.
Don’t be fooled by the fact that there is no flour in this recipe. I was at first, but it turned out so beautifully. This Paleo Pumpkin Bread is moist and tender on the inside with a nice firm loaf top.
Paleo Pumpkin Bread
This delicious grain-free, dairy-free and refined sugar-free loaf feels like Fall! The nice warm spices, eggs, almond butter and pumpkin make this the perfect breakfast, snack or dessert!
- Prep Time: 10 minutes
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 1 loaf
1 cup almond butter (stirred)
3 large eggs, room temperature
1/2 cup canned pure pumpkin
1/4 cup raw honey
4 tablespoons ghee, plus a little to “butter” the pan
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
Raw alonds or pumpkin seeds for topping (optional)
Preheat oven to 325.
Using a little ghee, “butter” the bottom and sides of a loaf pan (8 x 3 7/8 x 2 1/2)
In a large mixing bowl, combine all ingredients (except nuts) using a hand mixer.
Pour batter into prepared loaf pan and sprinkle nuts on top.
Place on a baking sheet and bake for 40 minutes.
Cool on a wire rack. If the center begins to collapse, turn the loaf upside down on the rack.
This would be good to add as extras: dark chocolate chunks, pecans or walnuts, raisins, and maybe a little sea salt on top!