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Paleo Pumpkin Bread

No need for gluten or dairy here- this pumpkin bread embodies all of the sweetness and spice of fall while helping you maintain and achieve your health goals. Pumpkin, spice, and everything nice make for a wonderful breakfast, afternoon, or anytime treat!

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Servings: 8

Prep Time: 00:05

Cook Time: 00:45

Main Ingredients

3 eggs

3/4 cup sunbutter, almond butter, cashew butter. or a combination would be delightful

1/2 cup quality maple syrup

1/2 cup pumpkin puree

3 tablespoons grassfed unsalted butter or coconut oil

1 teaspoon vanilla

1 tablespoon pumpkin butter (or tablespoon more pumpkin+ teaspoons lemon juice, tablespoon cinnamon, teaspoon nutmeg, dash of clove)

1/4 cup coconut flour

2 teaspoons baking powder

1 tablespoon cinnamon

1 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

Preparation

1Preheat oven to 350 degrees.

2Lightly grease your loaf pan with either butter or coconut oil so pumpkin bread doesn't stick...nothing is more tragic.

3In a food processor or Vitamix, add all wet ingredients. Puree until smooth and creamy.

4Add coconut flour, spices, baking powder, and salt. Blend again until well combined. You may need to scrape down the sides to make sure everything gets well mixed.

5Pour the batter into loaf pan. Bake for 40-45 minutes or until a toothpick comes out clean.

6Remove from oven and allow to cool for an hour. Tightly wrap and store in the refrigerator.

7Serve with butter, pumpkin butter, or almond butter.

Additional Notes

This recipe is freezer friendly, too. Enjoy half of it now and half of it later!

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