Paleo Pumpkin Bread Recipe
Daily Value: 9%
Kidney-Friendly, Dairy-Free, Gluten-Free, Wheat-Free
|Folic Acid (B9)||15µg||4%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Based on the popular Paleo Diet, this healthy pumpkin bread recipe is also gluten-free, but definitely not taste-free.
- 1 cup blanched almond flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon cloves
- ½ cup roasted pumpkin
- 2 tablespoons honey
- ¼ teaspoon stevia
- 3 eggs
Preheat the oven to 350 degrees. In a food processor, combine the almond flour, salt, baking soda, and spices. Add the pumpkin, honey, stevia, and eggs and then pulse for 2 minutes.
Scoop the batter into a petite loaf pan* and bake for 35-45 minutes. Allow to cool for 1 hour and then serve.
*Note: If you use a loaf pan that's bigger than the size recommended above, your loaf of bread will not "rise," it will be wider and shorter than the loaf pictured above.6
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