Paleo Pumpkin Spice Bread

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Paleo Pumpkin Spice Bread

2:19

Servings: 
8
½ cup
pumpkin puree
1
egg
1 teaspoon
vanilla extract
⅓ cup
melted butter, not hot
1⅓ cups
paleo flour (equal parts flours listed below)
arrowroot flour
1 teaspoon
baking soda (do not use baking powder)
1 pinch
salt
1 sprinkle
optional

This is a tasty holiday recipe that you will want to create all year long. The recipe was created by Ginger Marie Harper of @gingermarieblog. Find more of her recipes at thegingermarieblog.com.

  1. Preheat your oven to 350° F.
  2. Mix all of your wet ingredients into the bowl.
  3. Slowly mix in your dry ingredients.
  4. Drizzle oil (NOW Foods Pumpkin Seed Oil) onto parchment paper, then place the paper over a bread baking dish. Pour the bread mixture onto the paper until it fills the bread dish. Sprinkle with pumpkin seeds (aka pepitas) salt, and maple syrup before baking.
  5. Bake the bread for 45 minutes. Check and see if it's done. If not, bake it for a while longer until you can stick a toothpick in it and pull it out with no bread on it.
  6. When it's done, take it out of the oven, pull the parchment paper with bread out of the dish and place it on a cutting board or cooling rack. Give it about 5-10 minutes before you cut into it and enjoy.