Pumpkin Bread
Prep time
Cook time
Total time
Serves: 1 loaf, 8 slices
  • 2 cups raw cashews
  • 2 tablespoons coconut flour
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 3 eggs
  • ½ cup pumpkin puree
  • 1 medium sized banana (a spotty one!)
  • ⅓ cup canned, full fat coconut milk
  • 2 tablespoons honey
  • Coconut oil spray (to grease pan)
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Grease bread pan and set aside.
  3. Place all ingredients (except coconut oil spray) in blender and blend on high until smooth.
  4. Pour mixture in bread pan and bake for 30-40 minutes (At minute 30, check for doneness; if bread is not all the way done, reduce heat to 300 degrees Fahrenheit and bake for another 10-15 minutes…just make sure it doesn’t burn, so keep an eye on it!)
  5. Let cool before slicing. Top slices with your fav topping (in different occasions, I’ve topped slices with this apple butter and with my homemade chocolate sauce, and let me tell you, they are both BOMB combinations!)
Tools You’ll Need:
- 10” bread pan
- High speed blender
- Measuring cups
- Measuring spoons
- Spatula
Recipe by Amazing Paleo - Healthy Paleo Diet Recipes at https://www.amazingpaleo.com/2015/11/04/paleo-pumpkin-bread/