Feeling pumpkin-spicy lately ✨🎃🍂? As the temperature drops, cozy foods tend to creep in. Here’s a Paleo-Pumpkin Bread recipe that’s sure to be a hit in your family. Bonus: it’s dairy, gluten, sugar-free + low carb and makes for the perfect afternoon snack. ⁠

Paleo Pumpkin Spice Bread

Ingredients

• 3 eggs⁠
• 1½ cup pumpkin canned (not pumpkin pie filling)
• ½ cup granulated sweetener (stevia, xylitol)⁠
• 2 tbsp melted coconut oil⁠
• ½ cup organic coconut flour⁠ (can find at Bulk Barn or health food section of your grocery store)
• 1 tbsp ground cinnamon⁠
• A pinch each of ginger, salt, nutmeg + cloves⁠ (or pre-made pumpkin pie spice)
• 1½ tsp baking powder⁠
• 1 tsp baking soda⁠
• A handful of pumpkin seeds or dried cranberries⁠ ⁠

Directions

Preheat oven to 350⁰F. Whip the eggs for around 5 minutes until they fluff up. In a small bowl, whisk together the pumpkin puree, and coconut oil. Add to the eggs and mix togethe. In another bowl, whisk together the coconut flour, spices, salt, sweetener, baking powder and baking soda. Gently fold into the wet mixture until fully incorporated. Spread batter evenly into prepared loaf pan and smooth the top. Top with pumpkin seeds + cranberries if desired. Bake for 45 to 50 minutes in preheated oven; a toothpick inserted into the centre of the loaf should come out clean. Cool completely before slicing. Store in an airtight container or slice + freeze. Will last about 1 week in the fridge.