Autumn has finally arrived! My wife and dog visited this weekend, and we went on several walks. We enjoyed the glorious sunshine, the early color changes of the leaves, and the crisper air. She surprised me with a loaf of homemade pumpkin bread, and it has been an absolute treat!
Since it is one of my personal favorite Paleo treats, I would like to share the recipe with you. I have recommended a Paleo diet to some of my patients in the student clinic. It is nice to make treats that not only go along with dietary recommendations, but also taste great. It is made using wholesome ingredients and highlights everyone’s fall favorite… pumpkin spice!
Pumpkin spice contains a mixture of several spices including cinnamon, ginger, nutmeg, allspice, clove, and cardamom. Not only does it taste great, but it also contains wonderful medicinal properties that benefit the digestive and immune systems.
Paleo Pumpkin Bread
In a bowl, mix together:
- 1 cup pumpkin puree
- 3 eggs
- 1/3 cup full fat coconut milk
- 1 tsp vanilla extract
- 1/2 tsp monk fruit extract
- 1-3/4 cups blanched almond flour
- 1 Tbs coconut flour
- 1 Tbs (or more) pumpkin pie spice
- 1/2 tsp (or more) cinnamon
- 1 tsp baking soda
- A couple of pinches of pink Himalayan/sea salt
- 1/3 cup pecan halves (for the topping)
Pour the mixture into a greased (coconut oil) loaf or cupcake pan. Top with pecan halves. Bake at 350º until an inserted toothpick comes out clean.
If you make this pumpkin bread, I hope you enjoy it as much as I do!
Follow Katie’s naturopathic medicine student journey here!