Paleo Pumpkin Loaf

Paleo Pumpkin Loaf

Paleo Pumpkin Loaf

Sometimes when you host a party it can be challenging having foods that will satisfy your guests food allergies/tolerances/preferences. This loaf is one of those foods; it is gluten free, processed sugar free and starch free. Most importantly it tastes great! The loaf is pleasing served on its own, or if you want to break the Paleo rule, serve with butter spread on top or even with a scoop of whip cream as a Fall dessert. I adapted this recipe from “Fitness with Spice”.

Paleo Pumpkin Loaf
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Paleo
Serves: 6+

Ingredients
  • 1 cup almond flour (Costco carries almond flour)
  • ¼ teaspoon ground Kirkland pink Himalayan salt
  • ½ teaspoon baking powder
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 2 tablespoons Kirkland honey
  • 2 teaspoons stevia
  • 3 large eggs (Kirkland has organic eggs at a good price)
  • ½ cup organic pumpkin puree
  • ½ teaspoons coconut oil (only for greasing the pan)

Instructions
  1. Pre-heat your oven to 350F.
  2. In a bowl thoroughly mix all the dry ingredients together.
  3. In a different bowl mix the eggs, pumpkin and honey together.
  4. Mix the dry ingredients into the wet and stir until smooth.
  5. Coat a banana bread baking pan with the coconut oil and then pour in the batter.
  6. Bake for 30-40 minutes or until a toothpick inserted into the cake comes out clean.
  7. Remove from the oven, allow to cool and then serve.

Paleo Pumpkin Loaf

Paleo Pumpkin Loaf