paleo pumpkin bread
Im very proud of this Paleo Pumpkin Bread and happy to be sharing it with you today. It is Paleo, Dairy free, Peanut free, Tree nut free, Gluten free, Soy free, Diabetic friendly, Low carb, Grain free and High in Protein.
Simple ingredients, fast and easy to make with no special mixers needed. You have options, use chocolate chip and collagen or leave out and it will not affect the texture of your pumpkin bread. I personally thought that the pumpkin bread without the chocolate chips tasted like "corn bread" Imitation Paleo Corn Bread. I promise that any way you decide to go it will be delicious. I have not tried this egg free yet, but will be updating once I do.
Simple ingredients, fast and easy to make with no special mixers needed. You have options, use chocolate chip and collagen or leave out and it will not affect the texture of your pumpkin bread. I personally thought that the pumpkin bread without the chocolate chips tasted like "corn bread" Imitation Paleo Corn Bread. I promise that any way you decide to go it will be delicious. I have not tried this egg free yet, but will be updating once I do.
Preheat oven to 350 and bake 30-35 minutes
Ingredients you will need
DIRECTIONS:
Ingredients you will need
- 4 Eggs (room temp)
- 1 teaspoon Vanilla extract
- 1/4 cup Honey (maple, Agave, maple monk fruit (diabetic friendly) or sweetener of choice.
- 1/2 cup melted Coconut oil (rest to cool, so it doesn't become solid again when you add all the wet ingredients to the oil).
- 1 cup Pumpkin Puree (I use homemade baked sugar pumpkin (make sure this is also room temp) and weight 225g on a scale)
- 1/2 cup Coconut flour (I weight 56g)
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon (or 1 Tablespoon Pumpkin spice, I leave out because my daughter is allergic to many spices)
- 2 Scoops collagen (Optional)
- 1/2 cup Mini chocolate chips or Sugar free chocolate chips for diabetics (I use Enjoylife TOP 8 ALLERGEN FREE) (optional)
DIRECTIONS:
- In a large mixing bowl add cooled coconut oil, honey, vanilla, eggs and pumpkin puree. Mix until combined and you have a smooth batter.
- Add coconut flour, baking powder, cinnamon. Mix until well combined and no lumps remain.
- Add collagen and chocolate chips. This step is completely optional and will not affect the texture of your bread.
- Pour mixture into a prepared bread pan and Bake for 30-35 minutes. Once done let cool for 10 minutes and remove from pan to cooling rack.
- Serve warm, or next day at room temp.