Paleo Pumpkin Bread

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!

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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!

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.

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Shutterbug Chef!

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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!

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 1 loaf

Ingredients

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)

Instructions

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.

Notes

This would be good to add as extras:  dark chocolate chunks, pecans or walnuts, raisins, and maybe a little sea salt on top!

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