Paleo Pumpkin Bread (GF, Nut-, Dairy-, + Refined Sugar-Free)

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 -12 slices
Author: Justin + Erica Winn
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Ingredients

Dry ingredients:

  • 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

Wet ingredients:

Instructions

  • 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!