This is the best Paleo Pumpkin Bread recipe. It is incredibly moist, completely gluten-free, dairy-free, and naturally sweetened with maple syrup and coconut sugar.
¼tspcoarse black pepperthis is my special ingredient
Other
⅓cupsprouted pumpkin seedssalted or unsalted to top the paleo pumpkin bread with
Instructions
Move the oven rack to the middle position and preheat the oven to 325 ° F.
PREPARE WET INGREDIENTS:
In a large mixing bowl, add the eggs, whisk well to break the yolks.
Next, add the pumpkin puree, pure maple syrup, coconut sugar, and vanilla into the bowl. With your whisk, mix well until all of the ingredients are fully incorporated.
Then, drizzle in the melted coconut oil while stirring. When ready, set aside.
PREPARE DRY INGREDIENTS:
In a separate mixing bowl, add the blanched almond flour, baking soda, baking powder, cinnamon, allspice, salt, and pepper. Whisk to incorporate. Now we will put it all together.
PUT IT ALL TOGETHER:
Add the dry ingredients to the wet ingredients a little at a time. I like to ditch the whisk and use a spatula at this point. Mix and fold until a smooth batter forms.
Pour the batter into a loaf pan lined with parchment paper. Sprinkle the pumpkin seeds on top.
BAKE:
Place the loaf pan into the oven and bake for 50 minutes.
Finally, allow the pumpkin bread to cool for a MINIMUM of two hours before enjoying, otherwise, it will fall apart.