Nothing says “fall” like the smell of fresh pumpkin bread wafting from the oven. This lusciously moist, gluten free, dairy free pumpkin quick bread is made with high protein almond flour, and came about by popular demand.
So many of you left comments on my Paleo Bread post requesting a healthy pumpkin bread, that I was moved to make yet another Paleo quick bread for all of you.
Paleo Pumpkin Bread
- In a food processor combine almond flour, salt, baking soda and spices
- Add pumpkin, honey, stevia and eggs and pulse for 2 minutes
- Scoop batter into a mini loaf pan
- Bake at 350° for 35-45 minutes
- Cool for 1 hour
This healthy pumpkin bread recipe can be made with roasted pumpkin or any type of roasted winter squash. To find out just how easy it is to make your own homemade roasted pumpkin (or other squash), be sure to take a look at my How to Roast Squash post.
What is your favorite pumpkin recipe? How do you prefer to prepare all of the womb like winter squash that is in abundance this time of year?
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