Pumpkin Paleo Bread

It's fall - can  you feel it in the air? Even if you can't, the magic of pumpkins are all around us. These orange gourds are full of incredible nutrients - not to mention their super-power seeds. I have harnessed these ingredients into a delicious version of Paleo Bread. The original recipe comes from Gwyneth Paltrow's GOOP, but I have modified to include my favorite fall flavors.

Enjoy!

Pumpkin Paleo Bread

Ingredients:

1 whole pumpkin, cut in half

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1 1/2 cups almond meal

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1 tsp baking powder

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1 tsp baking soda

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1 tsp cinnamon

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2 tsps pumpkin pie spice

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Pinch sea salt

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1 tsp vanilla paste

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3 Tbsps ground flax seeds

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2 Tbsps molasses

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3 Tbsps coconut oil

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1/4 cup unsweetened applesauce

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3 eggs, whisked

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1/4 c raw honey

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3/4 c pumpkin flesh

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1 tsp raw apple cider vinegar

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1 tablespoon raw pumpkin seeds for garnish

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Methods:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Line a baking sheet with parchment paper or Silpat.

3. Cut pumpkin in half. Bake pumpkin in oven until soft - approximately 45 minutes.

2. Once pumpkin has cooked, scoop out the seeds and discard. Then measure out 3/4 cups for this recipe.

3. Grease a loaf pan (or two based on the size of your loaf pans) with coconut oil & dust with almond flour. Set aside. Keep the oven heated at 350 degrees Fahrenheit.

4. Place all ingredients in the food processor and mix until well combined.

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5. Scoop out mixture into loaf pans.

6. Bake for 35-45 minutes or until a toothpick inserted into the centre of the loaf comes out clean. If you are garnishing with pumpkin seeds, dust the bread with them ten minutes before removing from the oven.

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Let cool for 30 minutes, and then enjoy with unsweetened apple butter, all-natural almond butter, or leftover pumpkin.