Elana’s Pantry is my go to website from breakfast to dessert recipes and everything else in between. When I was diagnosed with my autoimmune disease I had to change everything about the way I ate. Her blog has helped me in doing so. I never thought eating so healthy would taste so good. The recipes are simple to follow and quick to make.
I was searching online for a pumpkin bread recipe and came across hers. Here is the link to this recipes in case you need more information on the items needed.
You can click here to read about Elana and what turned her onto a gluten free, grain free, paleo lifestyle.
Paleo Pumpkin Bread
Easy gluten free pumpkin bread recipe spiced with nutmeg, cinnamon, and cloves.
Nothing says “fall” like the smell of fresh pumpkin bread wafting from the oven. This lusciously moist, gluten free, dairy free pumpkin quick bread is made with high protein almond flour, and came about by popular demand.
So many of you left comments on my Paleo Bread post requesting a healthy pumpkin bread, that I was moved to make yet another Paleo quick bread for all of you.
Paleo Pumpkin Bread
1 cup blanched almond flour
¼ teaspoon celtic sea salt
½ teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
½ cup roasted pumpkin
2 tablespoons honey
¼ teaspoon stevia
3 large eggs
In a food processor combine almond flour, salt, baking soda and spices
Add pumpkin, honey, stevia and eggs and pulse for 2 minutes
Scoop batter into a mini loaf pan
Bake at 350° for 35-45 minutes
Cool for 1 hour
Serve
Please note: If you use a loaf pan that’s bigger than the size recommended above, your loaf of bread will not “rise,” it will be wider and shorter than the loaf in the photo above.
