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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!
Servings Prep Time
8 5minutes
Cook Time
45minutes
Servings Prep Time
8 5minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Preheat the oven to 325°F (162°C). Adjust the oven rack to the middle position. Lightly coat the bottom of a 9×5” 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.
  2. 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.
  3. 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.
  4. 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.