fullsizerender-62

Confession: I’ve got a thing for pumpkin. As soon as the cooler weather starts rolling in, nothing sounds better than warm, freshly baked pumpkin bread.  And though this pumpkin bread is gluten, dairy, sugar and grain free, it’s loaded with flavor and goodness.  Paleo (grain free) ingredients are easy to digest, anti-inflammatory and wont irritate the gut like most baked goods that contain gluten, dairy and sugar. Also, pumpkin is full of powerful antioxidants, vitamin A and fiber. This bread is quick and easy to make and leaves the house smelling like absolute heaven.

Creating this masterpiece was delicious work! After a week of trial, error, and eating entirely too much pumpkin bread I’ve arrived at perfection (in my book, anyway).

What makes this pumpkin bread stand out from the rest is how extremely moist it is. It’s packed with pumpkin, cinnamon and all those yummy fall spice flavors. To top if off, the paleo “cream cheese” frosting takes the experience to another level and the combination is overwhelmingly full-favored and satisfying.

This bread does not disappoint! Enjoy it and this beautiful fall season.

Oh, and good luck just having one piece…

 

For another delicious fall treat, try topping these spooky healthy carrot cupcakes with my paleo “cream cheese” frosting!

https://healthrevolt.net/recipe/boo-healthy-carrot-cupcakes/

 

Paleo Pumpkin Bread
Print Recipe
Incredibly satisfying, moist and nutrient dense pumpkin bread.
Servings Prep Time
8 slices 15 minutes
Cook Time
50-55 minutes
Servings Prep Time
8 slices 15 minutes
Cook Time
50-55 minutes
Paleo Pumpkin Bread
Print Recipe
Incredibly satisfying, moist and nutrient dense pumpkin bread.
Servings Prep Time
8 slices 15 minutes
Cook Time
50-55 minutes
Servings Prep Time
8 slices 15 minutes
Cook Time
50-55 minutes
Ingredients
Pumpkin Bread
Paleo Cream Cheese Frosting
Servings: slices
Instructions
Bread
  1. Preheat oven to 325.
  2. Generously grease 9 x 13 loaf pan.
  3. Combine all dry ingredients in large bowl. Use hands or whisk to break up clumps. Mix well.
  4. Combine all wet ingredients (except melted coconut oil) in medium bowl. Stir well. Then, add melted coconut oil and mix well.
  5. Combine wet and dry ingredients. Mix well.
  6. Pour batter into greased pan. Bake on 325 for 50-55 minutes or until toothpick going into center comes out clean.
  7. Let cool for 20 minutes. Spread cream cheese frosting evenly. Slice and enjoy.
Cream Cheese Frosting
  1. Soak raw cashews in water for at least 4 hours or overnight.
  2. Combine all ingredients into high speed blender. I use a NutriBullet.
  3. Blend for 60 seconds or until smooth. Refrigerate for 20-30 minutes. Enjoy.
Share this Recipe