Fall is the season of pumpkin, and for me, Paleo pumpkin bread. Do you notice it pretty much feels like pumpkin spice is taking over the world? I am not mad about it though because I love pumpkin spice everything! The trouble is that all the pumpkin spice things you can buy at the store are loaded with crap and full of refined sugars. So. Much. Sugar. However, with just a little effort it is pretty easy to make your own Paleo pumpkin bread, filled with the bold spicy flavors you are craving, but free of the gluten, dairy, and refined sugar. I even crafted a nut-free bread this time using cassava flour, which is most similar to traditional flour.
Eating nuts can really be a slippery slope for us. All of the sudden we look down and realize we’ve eaten half a bag of nuts, and then our stomachs pay for it. You know what I’m talking about, right? It’s way too easy to eat too many nuts. Baking without traditional flour easily lends itself to using nut flours, which is great, but can similarly lead to eating too many nuts. So, this year for the baking season I decided I would play with cassava flour, which is a resistant starch made from yuca, a root vegetable. On a mostly unrelated side note, if you are ever in the Portland, OR area go to a restaurant called Andina and have their yuca fries. They are delicious and served as a gluten-free alternative to their typical bread appetizer. They also have a full gluten-free menu. Not everything is Paleo friendly but there are definitely options! Ok, back to this Paleo pumpkin bread.
More About Cassava Flour
Cassava flour is naturally nut and gluten-free and also Paleo friendly. We use Otto’s Naturals Cassava Flour because they have a proprietary process that leads to a higher quality cassava flour compared to other brands. It is most similar to a traditional wheat flour, and in some applications can even be substituted in a 1:1 ratio. Like all things new, it may take a little getting used to in order to figure out the proper amount for any given recipe. I played with this Paleo pumpkin bread recipe a bit, noting that the this flour is a little dense and settles quickly, so you don’t want to use packed measurements. You will definitely have more success if you quickly whisk your flour just before measuring per Otto’s recommendation on their website. You’ll notice the texture and how similar it looks to a traditional bread recipe.
There is just something comforting and cozy about pumpkin spice flavor. It is a little spicy and bold, yet warming at the same time. Go ahead and slather some coconut butter or grass-fed butter on a slice of our Paleo pumpkin bread and let the fall flavors take you away. Perhaps enjoy it with a cup of freshly brewed coffee or one of our pumpkin chai lattes. So much deliciousness to be had as the seasons change.
Your Turn To Make Our Paleo Pumpkin Bread
Now it is your turn to make a loaf of our Paleo pumpkin bread. It is simple and full of the bold and spicy fall flavors you are craving! Let us know how it goes by leaving a comment below. Then, take a photo and tag us on Instagram @realsimplegood, so we can check it out!
LIKE THIS RECIPE? CLICK HERE TO PIN IT AND TRY IT LATER!
- 4 eggs
- 1/2 cup pumpkin puree
- 1/4 cup pure maple syrup
- 2 tbsp coconut oil or grass-fed butter - melted
- 1 tsp vanilla
- 1/4 cup raw pumpkin seeds (pepitas)
Preheat oven to 350 degrees fahrenheit, and either line a bread pan with parchment paper or grease your pan with coconut or avocado oil.
Place all of the dry ingredients in a medium mixing bowl, and whisk together until evenly mixed.
Place all of the wet ingredients in a larger mixing bowl. Whisk until all the ingredients are smooth and creamy.
Slowly pour dry ingredients into wet and continue mixing until all of the flour is thoroughly mixed into the wet ingredients.
Pour batter into bread pan. Roughly chop your raw pumpkin seeds, and sprinkle them on top.
Place in the oven to cook for about 45 minutes, or until a toothpick comes out clean. Once finished cooking, let cool. Slice and serve!