Fall just wouldn’t be complete without pumpkin loaf to serve alongside hot apple cider.
This homemade Paleo Pumpkin Pie Loaf recipe is both gluten-free and dairy-free, while packing in nutrients such as protein, natural fats and dietary fiber. Best of all, your family and friends would probably never guess that it’s Paleo!
1/2 cup coconut flour
1/2 cup tapioca flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/8 cup coconut palm sugar
1/8 cup pumpkin pie spice*
1/2 cup organic pumpkin puree
1/8 cup honey/raw agave nectar
3 large eggs
1/4 cup walnuts, for topping
Coconut oil, for greasing
Note: This recipe makes a mini loaf; double the ingredients to make a regular size loaf of Pumpkin Pie Bread.
Preheat the oven to 350 degrees F.
Grease a mini loaf bread baking dish with coconut oil.
Place all the ingredients in a food processor and pulse for about 1 minute until just blended.
Scoop the pumpkin pie loaf mix into the greased mini loaf dish and sprinkle with walnuts, pressing them down slightly into the dough.
Place the loaf into the oven to bake for about 35 minutes or until a skewer poked through the center comes out clean.
Remove from the oven and allow to cool for at least 20 minutes, before slicing and enjoying plain or with grass-fed butter, or place in a dry place inside an airtight container and enjoy within four days.
*Pumpkin Pie Spice can be purchased at a number of grocery stores, but can also be made from scratch by mixing equal parts cinnamon, nutmeg, ginger and allspice. For this recipe (1/8 cup pumpkin pie spice) you would need 1/2 a tablespoon of each of those spices.
Note: Because this recipe includes real pumpkin puree and not mere pumpkin flavoring, the loaf is moist and decadent and will not rise like a typical loaf would.
We will be demonstrating this recipe at the Gluten-Free Health Fair at the Littleton Natural Grocers by Vitamin Cottage later today, Saturday, October 18th, 2014. We’ll be sure to post more pics soon!
Happy Fall and Happy Baking!