Paleo Pumpkin Bread

4 Nov

It seems we all count down the days until fall. Whether we look forward to the crisp weather after a hot summer, the onset of the holiday season, football, fall decor, breaking out the jeans and fleece, or the day Starbucks starts selling their pumpkin spice latte–fall is cherished.Maybe it’s all in the color orange.

The other day after a particularly awesome hot vinyasa flow class (which I have grown a bit addicted–but that’s a post for another day!), the color orange was stuck in my mind. Perhaps I was about to pass out from the heat and sweat, or perhaps it was for a reason. Orange symbolizes warmth and energy. Orange is uplifting. Β It evokes optimism, physical confidence, vitality and motivation. Orange also stimulates the appetite, which could be why so many people love all things pumpkin–including me!

Here’s my latest pumpkin fix. I attempted several pumpkin recipes with banana as the sweetener, but the banana overpowered the pumpkin every time. Dates work well here and give it just the right amount of sweet and spice. Enjoy it with your morning coffee or maybe a homemade pumpkin spice latte. I like it with some organic cottage cheese or Greek yogurt for a complete breakfast.

  • 4 eggs
  • 3/4 cup unsweetened pumpkin
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 12 pitted dates
  • 1/8 cup almond or coconut milk
  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 cup chopped nuts of your choice (optional)

Topping (optional)

  • 4 dates
  • 1/2 cup nuts (I used an almond and pecan mix)
  • pinch of salt
  • 1/2 Tbsp coconut oil (not melted)
  • 1/4 tsp cinnamon

Lightly grease one regular loaf or two mini loaf pans with coconut oil. Preheat oven to 350. In food processor, pulse dates until nicely chopped. Add remainder of ingredients minus optional nuts. Pulse to combine, scraping sides as necessary. Add optional nuts and pulse just until mixed in. Spoon mixture in prepared loaf pans. In same food processor, pulse together the topping ingredients (it will be similar to laraball consistency). Spoon on top of batter in loaf pan. Spread evenly with spatula. Bake for 20-25 minutes. Cover with foil to prevent the topping from burning. Bake for additional 10-15 minutes.

For more pumpkin fixes, check out:

Pumpkin muffins
Pumpkin and seed roasting
Pumpkin Crisp
Pumpkin Sausage Soup

Happy November,

Heather

Advertisements

2 Responses to “Paleo Pumpkin Bread”

  1. LFFL December 16, 2013 at 9:18 am #

    Pumpkin bread is the best ever!

  2. Julia October 4, 2014 at 2:57 am #

    10/10 amazing !!!! And so easy to make!
    Thank you

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: