Paleo Pumpkin Bread
It’s almost fall, my second favorite season behind summer!
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.
- 1/2 cup coconut flour
- 1 tsp baking powder
- 2 TBS gelatin hydrosylate (optional)
- 1 TBS pumpkin pie spice
- 1/2 tsp sea salt
- 4 eggs
- 1/2 cup (rounded, not leveled cup) pumpkin puree
- 1/4 cup coconut oil
- 2 TBS applesauce
- 2 tsp vanilla extract
- 2 TBS maple syrup
- 1/2 cup soy-free chocolate chips (optional)
- Preheat oven to 350 degrees F.
- Prepare one loaf pan by greasing it with coconut oil or lining with parchment paper.
- In a high-powered blender, put in all the ingredient except the chocolate chips.
- Blend on high for at least 30 seconds or until completely combined.
- Batter will be thick.
- Add chocolate chips if using.
- Using a spatula, scrape the batter into prepared pan.
- Bake at 350 for 50-60 minutes or until a knife inserted into the center comes out clean.
- Remove from oven onto a baking rack and allow to cool.
- Transfer pumpkin bread on to a plate, slice and serve.
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.
Sarah is a wife, mom of 4, farm owner, and real food blogger at Real Food Outlaws. She is also an Master Herbalist and owns 90210 Organics, an Eco-boutique and Apothecary. She holds a Master’s Degree in Applied Clinical Nutrition from New York Chiropractic College and is a Clinical/Functional Nutritionist and Advanced Nutrition Response Testing™ Practitioner at Natural Health Improvement Center of South Jersey and Natural Health Improvement Center of Des Moines. You can often find her barefoot in the garden (or kitchen), or rummaging through a refrigerator (not necessarily her own).