I don’t know if you’ve noticed by the types of recipes I share on my blog, but I LOVE baking Paleo breads and waffles. I am obsessed with baked goods. And “why?” you may ask. Well, the answer is simple: they are such a treat to have for breakfast, lunch, as a snack, or for dessert. A girl’s gotta have her treats!
Now that it’s fall and the cold weather has dawned upon us, it is time to pull out those pumpkin puree jars and spices, and give our baked goods an exciting spin. To kick off our autumn Paleo baking season, I am sharing a recipe that will make your house smell heavenly and will make your taste buds rejoice. It is one based on my Best Ever Paleo Banana Bread recipe, but with a fun twist. This recipe uses pumpkin and a few autumn-tasting spices that will allow us to feel, taste and smell the current season. YUM. Are you ready? I think you’ll highly enjoy this one!
I have been indulging on this Paleo Pumpkin Bread every day since I made it (having a slice a day), and also been having so much fun by adding different toppings to it. Not only does this little trick (adding toppings) add extra moisture to my bread slices, but it also keeps every bite extra exciting, allowing me to see what flavor combinations I like the best. The toppings I have tried so far on this bread are: organic apple butter spread, my homemade chocolate sauce, and sweet local honey from the farmer’s market. They have all been amazing combinations! I wouldn’t know which one to keep. You can certainly use these topping ideas for your bread slices, or you can try some new ones of your own if you’re feeling adventurous and inspired. Have fun with it.
Happy baking, and be merry, as we find ourselves in the midst of the best baking season of all: FALL!
- 2 cups raw cashews
- 2 tbsp coconut flour
- 2 tbsp melted coconut oil
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp nutmeg
- 1 tsp baking soda
- ¼ tsp sea salt
- 3 eggs
- ½ cup pumpkin puree
- 1 ripe banana
- ⅓ cup canned full fat coconut milk
- 2 tbsp honey
- Coconut oil spray
- Preheat oven to 375 F.
- Grease 1 lb bread pan with coconut oil spray and set aside.
- Place all ingredients in a high speed blender and blend on high until smooth.
- Pour batter into bread pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted.
- Let cool completely and refrigerate for 2+ hours, as this yields for better slicing.
- Top with preferred toppings; we love apple butter, homemade jam or homemade Nutella.
- 10” bread pan
- High speed blender
- Measuring cups
- Measuring spoons