Paleo Pumpkin Bread
This quick and easy Paleo pumpkin bread is made with a few ingredients you likely have on hand already and will quickly become a family favorite! Even better, it’s dairy-free and gluten free as well.
- 1 cup cashew butter almond works as well
- 1/2 cup canned pumpkin
- 2 eggs
- 2 tablespoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 cup maple syrup
- 1/4 cup full fat coconut milk
Preheat oven to 350 degrees.
Put all ingredients in a bowl and mix until batter is smooth.
Definitely lick the batter off the spoon because OMGeeeee. So yummy.
Pour into well greased loaf pan or muffin cups. (I always use melted coconut oil!)
Bake loaf for 40-50 minutes and muffins for 25ish minutes, or until toothpick comes out clean.
Let cool completely before removing from pan.
Eat your pumpkin spice heart out!
Calories: 253kcalCarbohydrates: 19.8gProtein: 7.1gFat: 18gSaturated Fat: 5gCholesterol: 41mgSodium: 341mgPotassium: 266mgFiber: 1.4gSugar: 10.3gCalcium: 42mgIron: 2mg