Last updated on October 8th, 2018
This easy paleo pumpkin bread is cashew based which gives it a very warm and soft nutty flavor. It’s absolutely heavenly and moist, too!
Give me paleo pumpkin bread all damn day
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!
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Easy paleo pumpkin bread gifting
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 was told to come bearing baked goods, so it was a total no brainer.
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.
Lucky for us- we needed all of that fuel. We were up on our feet, screaming, attempting to singing and jumping around the entire two hours.
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.
Raw cashews make up the best grain free pumpkin bread ever
Okay, so it’s really time you get your hands on this easy paleo pumpkin bread. 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! 😉
Easy Paleo Pumpkin BreadThis 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!
Prep Time 5 minutes
Cook Time 45 minutes
- 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 sea salt
- 1/2 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
- 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, cinnamon, pumpkin pie spice, cloves, salt and baking soda in the bowl of the food processor. Pulse several times, until well mixed. Add the coconut sugar, pumpkin puree, ghee, canned coconut milk, vanilla extract 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 incorporated.
- Using a spatula, transfer the pumpkin mixture to the prepared loaf pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. A few crumbs is 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.