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 minutes mins
Cook Time 50 minutes mins
Cooling Time 1 hour hr
Total Time 1 hour hr 55 minutes 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: 253 kcal Carbohydrates: 19.8 g Protein: 7.1 g Fat: 18 g Saturated Fat: 5 g Cholesterol: 41 mg Sodium: 341 mg Potassium: 266 mg Fiber: 1.4 g Sugar: 10.3 g Calcium: 42 mg Iron: 2 mg
Keyword pumpkin bread, pumpkin loaf, pumpkin recipes