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.
Prep Time 5 mins
Cook Time 50 mins
Cooling Time 1 hr
Total Time 1 hr 55 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8
Calories 253 kcal
- 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
Keyword pumpkin bread, pumpkin loaf, pumpkin recipes