Paleo Pumpkin Bread (GF, Nut-, Dairy-, + Refined Sugar-Free)
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 -12 slices
- 1 cup cassava flour (we order online from Amazon)
- 1/8 cup coconut flour
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- pinch salt
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!