Paleo Pumpkin Bread with Almond Flour Recipe
Serves 8
15 mins prep
65 mins cook
80 mins total
Paleo Pumpkin Bread recipe that is also gluten-free, dairy-free, low-carb, refined sugar-free, grain-free, and keto and Whole30 friendly with a few adjustments. With only 9 ingredients, you can make this almond flour pumpkin bread with only 15 minutes of hands on time. Serve with a cup of coffee, milk or tea for a healthy breakfast or snack.
0 servings
For the dry ingredients:
For the wet ingredients:
Topping (optional)
Preheat oven to 350 F. degrees. Grease and line an 8 1/2 by 4 1/2 loaf pan (or 9X5 would also work) with parchment paper. Set aside.
Mix together all the dry ingredients in a large bowl.
In a separate bowl, whisk together all the wet ingredients.
Fold in the wet ingredients to dry ones and mix until they are fully combined.
Place the batter into the prepared loaf. Distribute it evenly using a spatula or the back of a spoon. Top it off with pumpkin seeds and chocolate chips, if using.
Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean.
Let it rest on a wire rack for 5-10 minutes, remove from the pan, and let it cool before slicing.
Serve.
