Paleo Pumpkin Bread

Paleo Pumpkin Bread

This bread is from www.elanaspantry.com.  I was SO hungry for pumpkin bread today that this one piqued my interest.  I started with a pie pumpkin that I roasted myself – the quality is SO much better than the watered down version you get in canned pumpkin (unless it is of high quality – no store brand for me!!!).

If you don’t want to roast a pumpkin – I understand.  So, use 1/2 cup of a good quality canned pumpkin as a substitute.

So, here goes on how I made it (including – roasting the pumpkin).

This morning, I bought a 3.6 pound pie pumpkin.  When looking for pumpkins – find one that is a pie pumpkin (not a jack-o-lantern type pumpkin) – that is heavy for it’s size, sounds woody when you knock on it, and has no areas where it looks like it is wrinkled.

Wash the pumpkin and cut it in half. Remove the seeds and roast on parchment paper (or aluminum foil) for 45 – 60 minutes (until fork tender) at 350 degrees F. Then, let cool.

Prebaked Pumpkin

Baked Pumpkin

Scrape out the flesh and either process in a food processor – or, use a French mill.  Both work well!  Note – you will be making a lot more pumpkin than you need for this recipe – but, there are so many other uses for this versatile food (also, you can freeze it).

Processed Fresh Pumpkin

So, here are the ingredients ….

Pumpkin Bread Ingredients

So, let’s begin with the recipe….

Paleo Pumpkin Bread

Serves 6

·         1 cup blanched almond flour (NOT almond meal)

·         ¼ tsp. sea salt (I use Pink Himalayan)

·         ½ tsp. baking soda

·         1 Tbsp. pumpkin pie spice

·         2 Tbsp. honey

·         8 drops Stevia glycerite (or, ¼ tsp regular powdered Stevia)

·         3 large eggs

 1.       In a food processor, combine all the ingredients and pulse for 2 minutes.  NOTE: This step is important.  It incorporates the egg and almond flour together so you get a good texture.

2.       Put the batter in a mini loaf pan (5 ¾ x 3 ¼ x 2 ¼ inch – I use Magic Line which you can get on Amazon).  In order to ensure an easy removal, I grease the pan with coconut oil and add a parchment paper sleeve that I can lift up for easy removal.

3.       Bake at 350 degrees F for 35 to 45 minutes (it will depend on the moisture content of your pumpkin).  To check, insert a toothpick of wooden skewer into the middle and ensure that it comes out clean.  Let cool for 1 hour before removing it from the pan.

Enjoy!