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    Home ยป Diet ยป Paleo ยป Easy Paleo Pumpkin Bread

    Easy Paleo Pumpkin Bread

    Published: Sep 3, 2019 ยท Modified: Jan 1, 2022 by Monica Stevens Le ยท 63 Comments

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    pumpkin bread slices on parchment paper with a serving spatula on the side
    slices of paleo pumpkin bread on a wire rack
    a stack of paleo pumpkin bread slices
    slices of paleo pumpkin bread on a wire rack

    This easy paleo pumpkin bread is raw cashew based which gives it a very nutty, buttery and vibrant flavor. It’s absolutely heavenly and extremely moist, too. This recipe is gluten free, dairy free, refined sugar free, and paleo.

    slices of pumpkin bread on a wire rack on a marble board

    Why this paleo pumpkin bread is the best

    • You can make the entire recipe in the bowl of a food processor... quick and easy clean up!
    • It tastes amazing plain and at room temperature or toasted with some butter
    • Slices will keep well in an airtight container in the freezer for up to 2 months
    • You can stock up on canned pumpkin and make it year round
    • It is gluten free, refined sugar free, dairy free, and paleo compliant

    Every year, when October rolls around, I wake up in the morning hoping to see leaves that have just changed colors from green to brown on our lawn.

    Since we live in Southern California, in the desert not to mention, that does not happen. The best I can do to honor the Fall season is make this fabulous paleo pumpkin bread as often as possible.

    Ever since I first made this recipe, I’ve been craving this bread for breakfast, snack time and dessert all damn day. I think it’s because it has the perfect amount of sweetness to it, and I don’t feel like I’m truly indulging when I am chowing down.

    My favorite way to eat it is lightly toasted in our countertop and slathered with a bit of grass-fed butter. Trust me on this one, it’s a total game changer.

    ingredients laid out to make paleo pumpkin bread: Coconut milk, coconut sugar, salt, baking soda, cashews, maple syrup, ghee, vanilla extract, cinnamon, pumpkin spice, pumpkin, cloves, coconut flour

    Do I have to use raw cashews in this recipe?

    I really, very, highly recommend it. You can get them in the bulk section of most grocery stores and markets.

    I'm always stocked up high in my pantry because they are seriously the best.

    I’ve discovered that using raw cashews –> ground up into flour is one of the most delicious, rich and light (at the same time) bases for many baked goods.

    Raw cashews are so versatile, as I’ve also used them in vegan cheesecakes & inside smoothies and ice creams- yes! Seriously, they’re the best. Once you’ve used them instead of almond flour for your loaves, you won’t look back.

    Be sure to whip up some of this fantastic pumpkin bread ASAP. You'll never want to stop making it... just wait and see! ๐Ÿ˜‰

    slices of pumpkin bread stacked vertically on a marble board

    Over the course of one week, I have made easy paleo pumpkin bread three times already. Last Thursday, I went with my sister and best friend to Mumford & Sons in San Diego.

    I split the loaf into thirds: left one third for myself and my husband and gave the other two thirds to my sister and friend. We finished nearly everything before we got into the concert.

    I’ve really been in the baking mood lately. Whenever it starts to get chilly, I can’t stop turning my oven on.

    Later on this week, my friend Rachel over at Bakerita is coming over again, and we are making four different flavors of marshmallows. I know, I know- that sounds crazy… and it is!

    Can I just say- Marcus Mumford & Sons (because that’s what the band should really be called) are better live than in any of their recordings. I swear. I’ve already been listening to their live sets ever since instead of their albums.

    In fact, my sister and I caught ourselves lightly crying during a few of their songs; it was that epic. Thank you Marcus for moving me so, and thank you so much easy paleo pumpkin bread for keeping me afloat during this earth shattering performance.

    batter for pumpkin bread in a food processor

    How to make paleo pumpkin bread:

    Preheat the oven to 325°F (162°C). Adjust the oven rack to the middle position. Lightly coat the bottom of a 9x5” loaf pan with extra ghee or oil.

    Cut a piece of parchment paper to fit the length of the bottom of the pan and leave some extra parchment hanging over the sides so you can easily lift the loaf out.

    To make cashew flour, pulse raw cashews in a food processor, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute.

    Add coconut flour, spices, salt and baking soda into the food processor. Pulse several times, until well mixed. Add coconut sugar, pumpkin puree, ghee, canned coconut milk, vanilla, and eggs.

    Process for another 30-45 seconds until well combined. Scrape down the sides if necessary during this process to make sure everything has been well incorporated.

    paleo pumpkin bread batter in a metal loaf pan

    Using a spatula, transfer the pumpkin mixture to the prepared loaf pan. Tap it on the counter multiple times to release any air bubbles and smooth over the top with an offset spatula.

    Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. A few crumbs are okay, but you don’t want any raw batter. Let the bread cool in the pan before using a knife to loosen it around the edges and transfer it to a wire rack to cool completely. Slice and serve.

    Recipe Notes & Substitutions

    I highly recommend spraying extra cooking oil under the parchment paper so it sticks to the sides of the loaf pan.

    If you do not have access to raw cashews or do not want to use them, substitute 1 1/4 cups almond flour instead.

    Be sure to leave the pumpkin bread inside the pan to cool off completely before transferring it to a wire rack. If it is too warm, it will fall apart in the process.

    two slices of pumpkin bread on a small wire rack

    More paleo pumpkin recipes like this:

    Easy Vegan Pumpkin Cheesecake

    Gluten Free Pumpkin Scones

    Pumpkin Pie Overnight Oats

    Coconut Flour Pumpkin Pancakes

    Pumpkin Cashew Butter Cookies

    Paleo Pumpkin Brownies

    slices of pumpkin bread on a wire rack on a marble board

    Easy Paleo Pumpkin Bread

    This Paleo Pumpkin Bread is cashew based which gives it a very warm and soft nutty flavor. It's absolutely heavenly and moist, too! This bread is perfect year round... don't wait until the Fall season!
    4.91 from 31 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 8
    Course: Breakfast, Snack
    Cuisine: American
    Keyword: bread, cinnamon, paleo, pumpkin
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes
    Servings: 8
    Calories: 260kcal
    Author: Monica Stevens Le

    Ingredients

    • 1 cup raw cashews
    • 1/2 cup coconut flour
    • 1 teaspoons ground cinnamon
    • 1/2 teaspoon pumpkin pie spice
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon kosher salt
    • 1 teaspoon baking soda
    • 1 cup coconut sugar
    • 1/2 cup canned pumpkin
    • 1/3 cup ghee or coconut oil, melted
    • 1/4 cup canned coconut milk
    • 1 1/2 teaspoons pure vanilla extract
    • 4 large eggs

    Instructions

    • Preheat the oven to 325°F (162°C). Adjust the oven rack to the middle position. Lightly coat the bottom of a 9x5” loaf pan with extra ghee or oil. Cut a piece of parchment paper to fit the length of the bottom of the pan and leave some extra parchment hanging over the sides so you can easily lift the loaf out.
    • To make cashew flour, pulse raw cashews in a food processor, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute.
    • Add coconut flour, spices, salt and baking soda into the food processor. Pulse several times, until well mixed. Add coconut sugar, pumpkin puree, ghee, canned coconut milk, vanilla, and eggs. Process for another 30-45 seconds until well combined. Scrape down the sides if necessary during this process to make sure everything has been well incorporated.
    • Using a spatula, transfer the pumpkin mixture to the prepared loaf pan. Tap it on the counter multiple times to release any air bubbles and smooth over the top with an offset spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. A few crumbs are okay, but you don’t want any raw batter. Let the bread cool in the pan before using a knife to loosen it around the edges and transfer it to a wire rack to cool completely. Slice and serve.

    Notes

    I highly recommend spraying extra cooking oil under the parchment paper so it sticks to the sides of the loaf pan.
    If you do not have access to raw cashews or do not want to use them, substitute 1 1/4 cups almond flour instead.
    Be sure to leave the pumpkin bread inside the pan to cool off completely before transferring it to a wire rack. If it is too warm, it will fall apart in the process.

    Nutrition

    Calories: 260kcal | Carbohydrates: 38g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 42mg | Fiber: 5g | Sugar: 31g
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Comments

    1. Rebecca says

      October 27, 2021 at 4:51 pm

      Absolutely delicious!! I did your recipe two ways. The first was your recipe and then the second I used your recipe as a base. I used 3/4 cup cashew flour, 1/2 cup coconut flour, 1/4 cup flaxseed meal and 1/4 pecan flourโ€ฆโ€ฆboth ways were delicious!!! Thank You for this amazing recipe! I will be making it again and again!5 stars

      Reply
    2. Rosie says

      October 27, 2020 at 7:53 pm

      Who doesnโ€™t love pumpkin bread in fall. I have to admit Iโ€™ve been been baking a ton of super indulgent sweets in quarantine. This bread feels indulgent but without the gut hangover. Highly recommend this pumpkin bread!5 stars

      Reply
    3. Nikki says

      October 11, 2020 at 5:13 pm

      So yummy!! I added dark chocolate chunks, because, chocolate ๐Ÿ˜ฌ. So yummy and moist!

      Reply
      • Monica Stevens Le says

        October 12, 2020 at 9:44 am

        That makes me so happy- yay!!!! Would you mind rating the recipe using the star system on the recipe card? It helps me out so much!

        Reply
    4. Heather says

      October 11, 2020 at 1:11 pm

      This was so good! I replaced some of the flour with almond pulp from making milk. i baked it a little longer since the pulp adds more moisture and makes for a nice moist bread. My family really enjoyed this especially with some cream cheese on top!5 stars

      Reply
    5. Elaine says

      October 06, 2020 at 8:44 am

      Delicious!!!Amazingly delicious!!5 stars

      Reply
    6. Nina says

      September 04, 2020 at 5:23 pm

      Stupendously delicious!!! This pumpkin bread is better than any other pumpkin bread Iโ€™ve ever had, it is moist, nutty and the perfect combination of sweetness and spices. Monica definitely created the perfect paleo dessert with this recipe. Thank you Monica for sharing it all of us, this motivates me to follow a Paleo lifestyle. Yummy!!!5 stars

      Reply
      • Monica Stevens Le says

        September 05, 2020 at 9:18 am

        Woo hoo! This makes me so happy. You'll have to try my other breads next ๐Ÿ˜‰

        Reply
        • Nina says

          September 10, 2020 at 8:24 am

          Absolutely!! I canโ€™t wait!!

          Reply
    7. Kristina says

      August 27, 2020 at 5:20 am

      Would it be okay to sub almond milk for coconut milk?

      Reply
      • Monica Stevens Le says

        August 27, 2020 at 1:00 pm

        You can use almond milk, sure.

        Reply
    8. Elizabeth says

      August 25, 2020 at 3:46 am

      Iโ€™ve made this twice and weโ€™ve absolutely loved it! Second time I added in walnuts and it was so great with coffee in the mornings or with tea and milk in the evenings! Freezes really well. Canโ€™t wait to make again!5 stars

      Reply
      • Monica Stevens Le says

        August 25, 2020 at 9:49 am

        I'm glad to hear it freezes well. I'll definitely need to do that! ๐Ÿ™‚

        Reply
    9. Romanique Cabrera says

      August 24, 2020 at 7:25 pm

      Delicious!!! Recommend to all pumpkin lovers5 stars

      Reply
    10. Heather says

      November 26, 2019 at 8:03 pm

      Monica, this pumpkin bread is SO good, girl! I made it for a retreat a couple of weeks ago and had lots of people asking for the recipe. One woman even said it was the best gluten-free bread she's ever had! Can't wait to make it again for Thanksgiving (and again, and again)! xoxo5 stars

      Reply
      • Monica Stevens Le says

        November 27, 2019 at 12:38 pm

        THIS MAKES ME SO DANG HAPPY. Honestly, it's one of my favorite recipes, too. It's the dang cashews... they are AMAZINGGGGG!!

        Reply
    11. Jamie says

      October 04, 2019 at 12:29 pm

      Excellent bread! Perfect consistency and flavor! I had to cook mine 12 min longer. Thank you for the recipe!!! ๐Ÿ˜€๐Ÿ˜€5 stars

      Reply
      • Monica Stevens Le says

        October 07, 2019 at 10:04 am

        I'm so happy to hear that. Did you cook it in glass? That will raise the cooking time.

        Reply
    12. Mishel says

      August 25, 2018 at 9:17 am

      Oh no! I always make this and it's my favorite recipe! I always have the ingredients! I went to make it and noticed I got canned pumpkin pie mix ๐Ÿ˜ข๐Ÿ˜ข! I didn't even know there was such a thing I just assumed it was pumpkin as I always buy. Do you think this will not turn out..making now..added ingredients organic pumpkin purรฉe, organic cane sugar, organic cinnamon, organic nutmeg, organic ginger, organic cloves and organic allspice :/ I hate that it has the added sugar tho ๐Ÿ˜ฉ

      Reply
      • The Movement Menu says

        August 26, 2018 at 9:46 am

        I wouldn't use that because you would then have to adjust the amount of added sweetener to the bread and spices, and I'm not sure by how much. I don't want you to make it and then not be able to eat it... ๐Ÿ™

        Reply
      • Elaine says

        October 06, 2020 at 8:46 am

        Delicious!!!Amazingly delicious!!5 stars

        Reply
    13. Mrs C5 says

      January 25, 2018 at 4:30 pm

      All I have on hand are roasted cashews... will that make a huge difference in taste or texture? Will it work at all?

      Reply
      • The Movement Menu says

        January 26, 2018 at 1:29 pm

        Can I be honest? I'm not totally sure. I'd give it a try!

        Reply
    14. Tom says

      October 30, 2017 at 9:54 am

      If you start out with 1-cup of raw cashews, so how much "flour" does that make?

      Reply
      • The Movement Menu says

        October 30, 2017 at 9:56 am

        Hi there, it will make about that much. I've never measured exactly how much... I always just start off with 1 cup of raw cashews. Are you asking because you have a bag of cashew flour? I'd try it with 1 cup!

        Reply
        • Tom says

          October 30, 2017 at 10:06 am

          OK, Thanks.

          Reply
    15. riseandshine_tky says

      October 23, 2017 at 10:25 pm

      Hello from Tokyo! I shared this pumpkin bread with my colleagues and they all wanted the recipe so I sent them this link ๐Ÿ˜€ I'm lucky to have Kabocha (Japanese pumpkin) that is so sweet just steamed to make the puree. I'm excited to try out more of your fantastic recipes!

      Reply
      • The Movement Menu says

        October 24, 2017 at 9:57 pm

        I'm SO happy to hear you enjoyed it. I want to try it with those substitutions, too. WE WANT TO TRAVEL TO JAPAN SO BADLY. It's our next international stop ๐Ÿ™‚

        Reply
    16. Mishel says

      October 19, 2017 at 11:15 am

      This recipe is amazing, delicious and moist!!! It came or incredible and was a nice change from all my almond flour recipes!!! Thank you I will be passing this on!!! ????????

      Reply
      • The Movement Menu says

        October 19, 2017 at 2:08 pm

        Thank you so much!!! Honestly, it's one of my favorite recipes ever. The raw cashews give it SUCH an incredible flavor and texture! Please do let me know if you make anything else and if you have time, if you could rate the pumpkin bread at the bottom of the recipe (it helps me out a TON!) ๐Ÿ™‚

        Reply
        • Mishel says

          October 24, 2017 at 6:14 pm

          I have already told so many people about it and made it 3xs this week! My kids just love it!! It's moist and Delish!! I don't mind to do a rating but I don't see where to do it?!

          Reply
          • The Movement Menu says

            October 24, 2017 at 9:58 pm

            3 times? WOW THAT IS AMAZING! Thank you so, so much. There is a 5-star system at the bottom of the recipe post near the ingredients / recipe notes on the left ๐Ÿ™‚

            Reply
            • Mishel says

              October 25, 2017 at 6:39 pm

              I did 5 stars don't know if it worked! Tagged u in my Instagram too! ????

    17. michelleferrand says

      December 04, 2016 at 10:50 am

      Yum! This looks sooooooo good!

      Reply
      • The Movement Menu says

        December 04, 2016 at 12:17 pm

        Thank you so much! It is very good... and super easy to make. If you end up making it, do let me know what you think! ๐Ÿ™‚

        Reply
    18. Katrin says

      November 30, 2016 at 6:51 am

      This looks so yummy I'd like to try it right now!

      Reply
      • The Movement Menu says

        December 04, 2016 at 12:19 pm

        You absolutely should- you won't be disappointed! If you end up making it, please do let me know what you think! ๐Ÿ™‚

        Reply
    19. Abi Purrington (GDfree) says

      November 29, 2016 at 1:05 pm

      Love the use of so much coconut in this recipe yum yum yum!!

      Reply
      • The Movement Menu says

        December 04, 2016 at 12:18 pm

        https://themovementmenu.com/wp-admin/edit-comments.php#comments-formMe too! If you end up making it, do let me know what you think! ๐Ÿ™‚

        Reply
    20. Allison Kuslikis says

      October 30, 2016 at 11:45 pm

      I love that you made this with cashews. I've been gluten-free for 5 years and have yet to try to bake bread with cashews. Thanks for the inspiration.

      Reply
      • Monica Stevens Le says

        November 14, 2016 at 10:23 pm

        You're so welcome. I don't generally eat almonds, so I've been doing the majority of my baking with cashews instead- it's a game changer!

        Reply
    21. Michelle Ferrand says

      October 30, 2016 at 9:30 pm

      That silverware is so pretty!

      Reply
      • Monica Stevens Le says

        November 14, 2016 at 10:23 pm

        Thank you so much. I got it from an antique store ๐Ÿ™‚

        Reply
    22. Claire@The Simple, Sweet Life says

      October 30, 2016 at 6:41 pm

      This sounds all sorts of wonderful!

      Reply
      • Monica Stevens Le says

        November 14, 2016 at 10:23 pm

        Thank you, thank you. It truly is wonderful ๐Ÿ˜‰

        Reply
    23. chellie schmitz says

      October 30, 2016 at 11:27 am

      I seriously can't get enough pumpkin right now!! I love the idea of ground cashews in this. YUM!

      Reply
      • Monica Stevens Le says

        October 30, 2016 at 9:33 pm

        Yes, they are the absolute best. If you make it, I hope you LOVE it!!!

        Reply
    24. Vintage Kitty says

      October 27, 2016 at 6:19 pm

      I love pumpkin bread! Will have to try this. Thanks!

      Reply
      • Monica Stevens Le says

        October 30, 2016 at 9:33 pm

        Yes, yes please do. If so, do let me know what you think!

        Reply
    25. Jacqui says

      October 27, 2016 at 8:29 am

      Looks great. Ive never made pumpkin bread before, I wish pumpkin puree was easier to get here in the UK

      Reply
      • Monica Stevens Le says

        October 30, 2016 at 9:32 pm

        Ah, that makes me sad that it isn't accessible. Can you get it on Amazon?

        Reply
    26. Melanie Flinn says

      October 27, 2016 at 7:38 am

      What a delicious bread and different from the typical pumpkin bread recipes!

      Reply
      • Monica Stevens Le says

        October 30, 2016 at 9:32 pm

        Yes, I love using raw cashews. You have to try it!

        Reply
    27. Kristyn | Dash of Herbs says

      October 26, 2016 at 4:27 pm

      This looks so good and healthier than traditional breads I have seen lately. Yum!

      Reply
      • Monica Stevens Le says

        October 30, 2016 at 9:32 pm

        Yes, I love how healthy it is. You'll have to let me know if you like it ๐Ÿ™‚

        Reply
    28. Jenni Ward says

      October 26, 2016 at 3:36 pm

      Oh YUM! This bread looks so fantastic!

      Reply
      • Monica Stevens Le says

        October 30, 2016 at 9:31 pm

        Thank you so much. If you make it, you'll have to let me know what ya think!

        Reply
    29. Kim says

      October 26, 2016 at 2:08 pm

      The bread looks so good! I love baking in the fall, this looks perfect!

      Reply
      • Monica Stevens Le says

        October 26, 2016 at 2:36 pm

        Thank you so much!!! It's my favorite thing to make on repeat during the Fall season ๐Ÿ™‚

        Reply
    30. Sharon Rigsby says

      October 26, 2016 at 2:04 pm

      This Pumpkin Bread looks wonderful! Wish I had a piece right now!

      Reply
      • Monica Stevens Le says

        November 14, 2016 at 10:23 pm

        I wish I could send you one. If you make it, do let me know ๐Ÿ™‚

        Reply
    31. Chelsea @ Do You Even Paleo? says

      October 17, 2016 at 9:43 am

      Monica, this looks amazing! Your pictures are absolutely breathtaking. <3

      Reply
      • Monica Stevens Le says

        November 14, 2016 at 10:24 pm

        Chelsea, please don't flatter me. That's so sweet- thank you!

        Reply

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    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

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