Curated and considered for the modern primal life

Paleo Pumpkin Bread

Posted on October 28, 2014 by Hilary Bromberg

Who doesn’t love pumpkin bread? This one is not too dry, not too moist, just about perfect. 

You will need:

  • 1 1/2 cups Super Flour
  • 3/4 cup of organic pumpkin puree
  • 3 pastured eggs, well-beaten
  • 1/4 cup raw organic honey (white Himalayan honey is perfect)
  • 1 tsp of organic vanilla extract
  • 3 tbsp of melted organic coconut oil
  • ½ tsp ginger (freshly grated)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 heaping tsp cinnamon (freshly ground)
  • ¼ tsp nutmeg (freshly grated)
  • ¼  tsp cloves (freshly ground)
  • ¼ tsp cardamom (freshly ground)
  • 1/2 cup chopped-up chocolate or chocolate chips. Go as dark as possible.
  • ½ cup chopped walnuts or pecans
Here’s what to do

  1. Preheat oven to 350 degrees F
  2. Grease an 8” loaf pan
  3. Combine all dry ingredients together in a large bowl
  4. Mix all the wet ingredients together in a small bowl
  5. Pour the wet ingredients into the larger dry ingredients bowl and fold/stir very gently, just till everything is moist. Do not overstir.
  6. Fold in chocolate chips and/ or nuts, if you’re putting those in
  7. Pour the mixture gently into the pan
  8. Bake at 350 degrees F for 35 to 45 minutes. I use a convection oven, and it takes 35 minutes.
  9. It’s done when a tester comes out clean. Or if you want to get compulsive, you can take its temperature. I like brad that gets to around 180F (it’s a little moister), but some prefer 190F
  10. You should probably wait for it to cool. But you won’t. So just go to it. Thick cool slices of salted pastured butter (I love Organic Valley) make everything perfect.

Posted in bread, christmas, fall, holidays, paleo, primal, pumpkin, pumpkinbread, superflour, thanksgiving



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