Paleo Pumpkin Bread
Paleo Pumpkin Bread
Ingredients
Dry Ingredients
- ½ cup coconut flour
- ¼ cup tapioca flour
- 1½ almond flour
- 2 tbsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp freshly grated nutmeg
- tsp ground clove
- ¼ tsp ground cardamom
- 1½ tbsp baking soda
- tsp Himalayan or fine sea salt
- chopped pecans
- chopped dates
Wet Ingredients
- 1 large ripe banana
- 2½ pumpkin puree
- 3 large eggs
- canned coconut milk
- unsweetened applesauce
- date paste
- 2 tbsp blackstrap molasses
- 2 tbsp lime juice
- 1 tbsp pure vanilla extract
To be sprinkled on bread
- 2 tbsp chopped pecans
- 2 tbsp chopped dates
Instructions
- 1
Preheat oven to 350°F; Line a loaf pan with parchment paper or grease it really well with lard or coconut oil and set aside.
- 2
In a small bowl mix dry ingredients, except for chopped dates and pecans. Sift and set aside.
- 3
In a separate bowl, mash banana with a fork and whisk until frothy. Add all the other wet ingredients and whisk to combine. You could also do this in the food processor.
- 4
Add dry ingredients to wet and mix with a rubber spatula until well combined, no more. Delicately stir in dates and pecans.
- 5
Pour the batter into the prepared loaf pan and sprinkle the extra chopped dates and pecans all over the top. Place in the oven and bake for 70-75 minutes, until the center is set (a toothpick inserted in the middle of the loaf should come out clean).
- 6
Set loaf on a wire rack and let it cool in the pan for about 5 minutes before very delicately unmolding it.
- 7
Finish cooling on the rack and transfer to the refrigerator to cool completely before slicing.
Nutrition
Per serving (based on 12 servings)
