• Home
  • Recipes
  • Blog
  • About
  • Contact
  • Home
  • Recipes
  • Blog
  • About
  • Contact
Real Life Outlaw
  • Home
  • Recipes
  • Blog
  • About
  • Contact

Blog

by Sarah Outlaw
Access Octomono Masonry Settings
I blog about real food, nutrition, DIY, and herbal wisdom…the Outlaw way!
    Picture

    About Me

    ​I want to help change the lives of others the way my life was changed through better health. I am an advocate of getting back to natural, as much as possible. 

    Subscribe

    email > Subscribe
    Categories

     

    All
    Adaptogen
    Allergies
    Almond
    Apple
    Asparagus
    Autumn
    Baby
    Banana
    Bars
    Bath Salt
    Berry
    Blueberry
    Body Butter
    Body Scrub
    Bread
    Breakfast
    Butternut Squash
    Cake
    Cardamom
    Cereal
    Chai
    Chia
    Chicken
    Chicken Wings
    Chocolate
    Christmas Gifts
    Cinnamon
    Cocktail
    Coconut
    Cold
    Cold Care
    Comfrey
    Cough
    Cucumber
    Desserts
    Detox
    DIY
    Dried Herbs
    Drinks
    Elderberry
    Electrolyte
    Elixir
    Fall
    Flat Bread
    Food Allergies
    Fries
    Fruit
    Garlic
    Gelatin
    Ginger
    Gluten Free
    Gluten-Free
    Grain
    Grain Free
    Harvest
    Headache
    Healing
    Herbal
    Herbal Remedies
    Herbal Tea
    Herbs
    Hibiscus
    Holiday
    Honey
    Ice Cubes
    Kickstarter
    Kids
    Lemon
    Lip Scrub
    Lotion
    Lunch
    Maca
    Macaroons
    Main Dish
    Mangos
    Meal Plans
    Medeira
    Migraines
    Mocktail
    Molasses
    Muffins
    Natural Living
    Nuggets
    Oatmeal
    Oil Blend
    Organic
    Pain
    Paleo
    Pancake
    Parfait
    Peaches
    Peanut Butter
    Pear
    Picnic
    Pizza
    Pot Cream
    Pregnancy
    Protein Balls
    Pumpkin
    Pumpkin Pie
    Radish
    Ranch
    Real Food Basics
    Real Life
    Recipes
    Remedies
    Salad
    Salmon
    Sandwich
    Seasonal Allergies
    Shrimp
    Side Dish
    Smoothie
    Smoothie Bowl
    Snacks
    Soap
    Sore Throat
    Soup
    Southwestern
    Spaghetti
    Spice
    Spices
    Spicy
    Spray
    Squash
    Sriracha
    Strawberry
    Stress
    Stress Relieve
    Sugar
    Summer
    Syrup
    Tea
    Teething
    Teriyaki
    Thyme
    Tincture
    Toddler
    Tuna
    Valerian
    Varicose Veins
    Vinaigrette
    Waffle
    Water
    Weight
    Weight Loss
    Workout
    Wraps
    Xana
    Yogurt
    Zucchini

    ARCHIVES

    Archives

    June 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021

    RSS Feed

⇠ Back To Blog

Paleo Pumpkin Bread

2/7/2022

 
Picture


I can’t wait until the official start of the season to start sharing my latest pumpkin and apple recipes. 

First up this year is a Paleo Pumpkin Bread that is made using the blender. I have BlendTec that I love, but a Vitamix is awesome too and can be used as well. It’s tough to do this in a regular blender so if you don’t have one, use a hand mixer (or stand mixer like a KitchenAid) or good, old-fashioned elbow grease.

Being a working mom (I am a Nutrition Response Testing Practitioner and Nutritionist, I need to have easy, make-ahead breakfasts and snacks readily available for my kids. We don’t homeschool anymore like we did when I first published this recipe, so my morning flexibility for making breakfast has changed drastically. 

It takes a little more thought and preparation being grain-free because I can’t just plop cereal on the table, or grab some toast. I use the weekly meal plans and other recipes on this blog (and others) to have well-rounded, nutrient-dense food choices ready.

Okay, back to fall and pumpkins!

Fresh pumpkin puree is always best, but I am definitely not above canned, organic pumpkin. I got some for free last season so I am using it all up.

Ingredients:
​
  1. 1/2 cup coconut flour
  2. 1 tsp baking powder
  3. 2 TBS gelatin hydrosylate (optional)
  4. 1 TBS pumpkin pie spice
  5. 1/2 tsp sea salt
  6. 4 eggs
  7. 1/2 cup (rounded, not leveled cup) pumpkin puree
  8. 1/4 cup coconut oil
  9. 2 TBS applesauce
  10. 2 tsp vanilla extract
  11. 2 TBS maple syrup
  12. 1/2 cup soy-free chocolate chips (optional)


​Instructions:
​
  1. Preheat oven to 350 degrees F.
  2. Prepare one loaf pan by greasing it with coconut oil or lining with parchment paper.
  3. In a high-powered blender, put in all the ingredient except the chocolate chips.
  4. Blend on high for at least 30 seconds or until completely combined.
  5. Batter will be thick.
  6. Add chocolate chips if using.
  7. Using a spatula, scrape the batter into prepared pan.
  8. Bake at 350 for 50-60 minutes or until a knife inserted into the center comes out clean.
  9. Remove from oven onto a baking rack and allow to cool.
  10. Transfer pumpkin bread on to a plate, slice and serve.
​
Picture

I love using my Blendtec to make bread, pancake, and waffle batter in. It makes it so easy to throw in all the ingredients and blend. It’s been my best kitchen gadget investment to date. 

I often add gelatin hydrosylate to my recipes. I like the added nutrients that grass-fed gelatin brings to baked goods, smoothies, etc. It is completely optional and won’t change the recipe if you leave it out. 
This paleo pumpkin bread is moist, just sweet enough, and delicious with a cup of chai tea or homemade pumpkin spice latte!

I served it with a little plain yogurt but if you don’t do dairy, use coconut yogurt or coconut whipped cream instead. It’s fabulous either way!

What’s your favorite fall food? Tell me in comments!


Be nourished. Be happy.
Enjoy!

Picture
Comments
Just Breathe

Latest Blogs

Kava DSM Fall Favorites...
5 Spices You Should Be Cooking...
​Stuffed Zucchini Boats 2 Ways
​
Cassava Flour Chocolate Cake

Useful Links

About Sarah
Recipes
Blog
​Contact

About RLO

Real Life Outlaw is dedicated to providing crucial nutrition facts and individual health advisory.
​© 2021 Real Life Outlaw. Site by Northgate Marketing