So satisfying as a breakfast or snack, Pumpkin Bread is a comfort food any time of year. This is a low-carb, Paleo-style bread, so it’s grain-free, with natural, zero-sugar sweeteners. Try it with Spiced Chai Tea Latte or Paleo Hot Chocolate Mochaccino.
About Paleo sweeteners… I love honey, a true Paleo sweetener, however I don’t use it much because it is extremely high in sugar and carbs, much like cane sugar. Honey will give you a nice big blood sugar spike, and that’s not how I want to live. I stopped using Stevia when I discovered it is highly processed with chemicals, which is not Paleo at all. I occasionally use unprocessed green powdered stevia, however many people dislike its strong aftertaste. Here I’m using a new sweetener option called PureLo, made by Swanson. It’s a safe and natural sweetener made from Monk Fruit and is zero glycemic with zero calories, to give your blood sugar a break. (This is a REAL find!) PureLo is about 6x as sweet as sugar, and it tastes delicious. Another zero-carb sweetener is Just Like Sugar Table Top natural chicory root. Or use your own favorite sweetener. Makes three 4.5 x 2.5-inch mini loaves; two 7 x 3-inch loaves; one 9 x 5-inch loaf; or a 9-inch square pan. A food processor is helpful but not required.
- 1/2 cup almond meal
- 1 teaspoon baking soda
- 1/4 heaping teaspoon unprocessed salt
- 1 1/2 tablespoons pumpkin pie spice
- Coconut butter, 113 grams if hard, 1/2 cup if soft. (If mixing by hand soften it by placing the container in a bowl of hot water)
- 3 large eggs (See The Best Eggs are Pasture-raised Organic)
- 1/2 cup almond butter
- Zest of 1 orange
- 2/3 cup cooked fresh pumpkin or squash pulp, about 165 grams
- 2 teaspoons vanilla
- 1/4 teaspoon maple flavor
- 2 teaspoons apple cider vinegar
- About 3/4 cups sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 2 tablespoons PureLo Lo Han Sweetener by Swanson, or 1/2 cup raw honey, or your favorite sweetener.
- 1 1/4 cups nuts such as walnuts or pecans (See All About Nuts)
- Preheat oven to 350°F. Line baking pan with parchment paper that hangs over the edges like handles.
- In a food processor or mixing bowl, add almond meal, baking soda, salt, and spice. Process well. Add coconut butter, and mix well to a paste.
- To the mixture, add eggs, almond butter, zest, pumpkin, vanilla, maple, vinegar, and sweetener.
- Pulse in the nuts briefly and pour batter into the lined pan.
- Bake mini loaves 20 to 22 minutes, 7 x 3-inch pans 35 to 45 minutes, 9 x 5-inch pan 40 to 50 minutes, 9-inch square pan 25 to 35 minutes.
- Cool in the pan for 1 hour. Chill 1 hour for easy slicing.
2 Replies to "Paleo Pumpkin Bread"
RoseMarie Kamenitz October 27, 2021 (2:13 am)
Nutritional values please?
Jane Barthelemy November 17, 2021 (1:24 am)
Hello RoseMarie, thank you for your question. I’m sorry, I stopped counting nutritional values after I discovered our numbers are mostly wrong. So I do not post them. You can cut and paste the recipe into an online calorie counter and it will spit out the FDA-approved nutritional values. But I’m not sure it will help you find the TRUE nutrition, which varies with soil quality, seed type, age, freshness, geographical area, temperature and storage method. For more details on why it’s probably a waste of time to count nutritional values, see my article: “Still Counting Calories & Carbs?” https://janeshealthykitchen.com/still-counting-calories-carbs/
Thanks again. Best wishes for your delicious health! Jane