Paleo Pumpkin Bread with Almond Flour Recipe
Serves 815 mins prep65 mins cook
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.
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Instructions
0 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. 1 Mix together all the dry ingredients in a large bowl. 2 In a separate bowl, whisk together all the wet ingredients. 3 Fold in the wet ingredients to dry ones and mix until they are fully combined. 4 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. 5 Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean. 6 Let it rest on a wire rack for 5-10 minutes, remove from the pan, and let it cool before slicing. 7 Serve.View original recipe