Paleo Pumpkin Bread – A Yummy Thanksgiving Treat

With Thanksgiving around the corner, Fall in full effect and pumpkin treats at every turn – thought it appropriate to share a not-so-guilt-ridden Paleo treat.  It is not as light and fluffy as I would have liked, but it packs powerful Pumpkin flavor that you are sure to enjoy!

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Paleo Pumpkin Bread-

Prep: About 15-20 Min

Cooking Time: 50-75 Minutes

Preheat: 350 Degrees

Difficulty: Easy


3 eggs (egg whites separated)

1 c. almond meal

1/2 c. coconut flour

1 can organic pumpkin

1 t. pumpkin pie spice

1/2 t. cinnamon

1/2 t. nutmeg

1/2 c. walnuts (optional)

1/4 c. chopped dates (optional)

1/2 c. chopped roasted almonds

honey to taste

Preheat: 350 Degrees

Beat egg whites until form stiff peaks.   In separate bowl, whip egg yolks, add pumpkin, combine thoroughly.   Add spices to pumpkin mixture.  Add optional walnuts and dates.  Fold in stiff egg whites carefully.

Pour in bread pan.  Place in oven.

Approximately 10 Minutes before you expect it to come out of the oven – poke a couple of holes with a knife into top of cake and pour desired amount of honey on top (optional step, if do not want honey).  Add chopped almonds and press down lightly onto top of bread.

Cook for remaining 10 minutes and let cool.

Total Approximate Cooking Time: Approximate time:  55-75 Min, depending on oven.

Bake until knife is inserted and removed clean.    I left it in a little longer than clean knife point because I wanted it to firm up.  Use your judgement on when it is done.



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