⇠ Back To Blog
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.
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.