Paleo Pumpkin Bread

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For the past month I've been eating pumpkin in the form of breads and butters and drinking it in the form of smoothies, tea and coffee. It started when I bought Trader Joe's Pumpkin Butter  I started putting it on everything from spaghetti squash to yogurt, and in the processed I created a crazy craving.

I love pumpkin bread but I wanted to try and make a "healthier/low carb" variation so I decided to modify a banana bread recipe from the cookbook Paleo Comfort Foods. The original recipe replaces traditional flour with almond flour and of course calls for mashed bananas. I decided to keep all the original ingredients in-tact but swap out the banana for pumpkin and add the all-important pumpkin pie spice. I didn't have any pumpkin pie spice so I decided to make a large batch of my own.

Homemade Pumpkin Pie Spice

4 Tbs. cinnamon

4 tsp. nutmeg

4 tsp. ginger

3 tsp all spice

Mix all spices together. Yields about 1/4 cup of pumpkin pie spice.

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Paleo Pumpkin Bread

Preheat oven to 350

3 cups almond flour

2 tsp. baking soda

1/2 tsp. salt

3 Tbs. Homemade Pumpkin Pie Spice

6 packets stevia

1/4 coconut oil

4 large eggs

1 c. canned pumpkin

3 tsp. vanilla

1) Measure and mix dry ingredients together: almond flour, soda, salt, spice and stevia. Set aside

2) Measure and mix wet ingredients together: coconut oil, eggs, pumpkin and vanilla. Carefully fold wet ingredients in with the dry, mixing throughly. 

3) Spray a loaf pan with non-stick spray and spoon batter into pan. 

4) Bake at 350 for 55 minutes or until a knife inserted in the center comes out clean. Let cool for 5-10 minutes before slicing. 

Enjoy!

--Sarah