Paleo Pumpkin Bread

Every year I wait with child like excitement for this magical season we call fall.  When it arrives, my reoccurring wish to live in a place where my environment would reflect the transition from hot summer days to cold winter nights returns.  But, alas, I currently live in Southern California and my fall is full of 70 degree days and 50 degree nights or 100 degree heat waves that hit at the end of October!!  GET IT TOGETHER SAN DIEGO!

I want a 30 degree day, the potential for snowflakes and all the colorful leaves on the ground that I can kick around in my rain boots.  I’m definitely in the wrong place! But the grass is greener, as they say, and I would hate to give up my 70 degree days and 50 degree nights! The days when the temperature drops a bit and I get to throw on a hoodie and cozy up to a warm bowl of soup are seriously the best days!  If those days also involve sitting on my couch and not doing a damn thing, I am in heaven!

Days like those do not come around often enough, so instead I just dream of cozy fall recipes like this Paleo Pumpkin Bread and shovel them into my face with mounds of Tinstar Foods Brown Butter Ghee. I do not need to go on and on about my love for this liquid gold.  If you have read even one of my recipe posts you already know we have a deep, undying love affair. The bond becomes even stronger when paired with a delicious fall treat!

You can eat this ghee by the spoonful, it is just that good! You can also slather this stuff on a big slice of pumpkin bread or make a batch of my favorite Pumpkin Morning Glory Muffins! You need a spoonful for the Maple Glazed Pumpkin Spiced Pecans, and to just succeed at life, so it is a good idea to always have a jar on hand!

There are so many reason I’m excited about this recipe.  Let me list them for you here, so you too can feel the excitement: One, the amazing taste explosion that occurs when it hits your mouth.  Two, it can be paired with Tinstar Food Brown Butter Ghee or homemade pumpkin butter and it takes the taste explosion to another level.  Three, there is not a lot of sugar per slice. And Four, I had to test it four times before it finally came together! Not necessarily a reason to be excited, but since it did come finally come together… EXCITE!

I rarely give any recipe that many attempts.  I am lucky enough that most of my recipes turn out great the first time, and then I remake them a second  for pictures. I tend to give up after the second time if they still are not working out! Call me a quitter if you will, but I have better things to do and spend money on then repeatedly failed recipes! But I wanted this one to work out because I was so close and even the failures tasted good!   This recipe calls for a batch of my Maple Glazed Pumpkin Spiced Pecans, which are a nice addition to any fall recipe.  Throw them on some roasted sweet potatoes, some butternut squash soup,  my Turkey Stuffed Butternut Squash, or a sausage stuffed acorn squash…all fall, all the time!

Pumpkin Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 loaf
Instructions
  1. Preheat oven to 350
  2. Grease metal loaf pan and line with parchment paper
  3. Mix pumpkin, eggs, butter, almond butter, sugar, maple syrup and vanilla in food processor or bowl
  4. Add flours, arrowroot powder, baking soda, baking powder, pumpkin spice and salt. Mix till combined
  5. Pour batter into pan, spread evenly
  6. Top with Maple Glazed Pumpkin Spiced Pecans pressing into batter
  7. Bake for 55 minutes, or until toothpick comes out clean.
  8. Let cool completely on cooling rack before cutting
  9. Cut entire loaf into slices and store uneaten slices in fridge
  10. Serve with brown butter ghee and pumpkin butter

Are you all fall all the time or already over it?

To a nourished life,

Natalie

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