Right Now I have a loaf of Paleo Pumpkin bread baking in the over. Yes you should be jealous. Its not even done and I’m already calling this a huge success. After all its a slightly pumpkin-ized version of my tried and true paleo bread recipe. Having pumpkin flavor can only make it that much better. Also I licked the spoon. It was yummy. Let me show you how I made paleo pumpkin bread and by the end it will be done and I can taste (devour) a slice.
This is a recipe I’ve been planing since I made the first batch of Paleo Bread. Like I said in that article, I don’t think bread, even paleo, should be an everyday item. For special occasions though, Yes and a loaf of pumpkin bread is a special occasion.
- 12 oz of Almond Butter
- 15 oz Pumpkin Puree
- 5 large eggs
- 1 tbsp Vanilla
- 2 tbsp Pumpkin Spice
- 1 tsp baking powder
I didn’t bother measuring the almond butter or pumpkin and instead just used the entire containers. Feel free to alter the proportions. Im just making up as I go. The batter was very thick until I added in the pumpkin.
Step one break your eggs into your bowl. Using an electric mixer combine the eggs and aerate them. Also at this point pre-heat your over to 350 degrees Fahrenheit
Next add in the whole jar of the almond butter. Start mixing on slow and mix for a few minutes until fully combined. If you are mixing by hand I’m sorry for you. This batter is very thick and hard to mix.
Next add in the can of pumpkin puree. The baking powder, vanilla and pumpkin spice. Once again mix until fully combined.
Once thoroughly mixed pour your batter into a greased pan. Smooth the batter if you want and put into the pre-heated over. Let it bake for 45~50 minutes or until you can stick a tooth pick in and come out dry. If you have kids around they are going to be crawling all over you to lick the spoons. So share some its good!
This just came out of the over. My apartment smells amazing. Now I’m sitting here waiting for it to cool so i can slice it and eat some. I was mildly worried that the pumpkin puree would not bake up right and that it would not rise without adding an acid like lemon juice. It cooked all the way through and did rise. So now its down to the final test. Does it taste good? Wait wait wait.
The results? Pretty good. I thought It had finished cooking but when cuttings it some of the middle was still liquid. Also it was not really firm enough. The pieces I tried were very very moist and spongy. I’m not a fan of sweet foods so I like the way it turned out but you might want to consider adding some honey into the batter. Also I would reduce the amount of pumpkin puree. So this recipe needs some tweaking. Tasty as it is I’m gonna call it a work in progress.
Have any ideas on improving the paleo pumpkin bread? Let me know in the comments
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