Paleo-Friendly Pumpkin-Almond Butter Bread
With its restrictions on grains, the Paleo diet doesn't always lend itself to baking, which is what makes this delicious recipe such a hit.
Get full access to Outside Learn, our online education hub featuring in-depth nutrition, fitness and adventure courses, and more than 2,000 instructional videos when you sign up for Outside+..
You really can’t have too many good pumpkin bread recipes — and this Paleo-friendly version doesn’t disappoint! Almond butter keeps the bread moist and delectable. And the coconut oil adds a dose of healthy fat. What’s not to love?
Pumpkin-Almond Butter Bread recipe
Ingredients
- ¾ cup almond butter
- 2 large eggs
- ½ cup coconut sugar (or pure maple syrup)
- ½ cup plus 2 Tbs. pumpkin purée, fresh or canned
- ½ cup coconut oil, melted and cooled slightly
- 1½ tsp. lemon juice
- 1 tsp. pure vanilla extract
- ½ cup arrowroot starch
- 3 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- ½ tsp. ground ginger
- 2 tsp. baking powder
- ¼ tsp. sea salt
Preparation
- Grease and lightly flour (some arrowroot starch is fine for this) a standard 8×4½-inch loaf pan and preheat oven to 350°F.
- In large bowl, combine almond butter, eggs, coconut sugar, pumpkin, coconut oil, lemon juice, and vanilla. Blend using hand mixer until smooth.
- In medium bowl, whisk together arrowroot starch, cinnamon, nutmeg, ginger, baking powder, and salt. Add to wet ingredients and blend on low until fully incorporated and batter is smooth.
- Pour into prepared loaf pan and bake 50–60 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes, remove from pan, and place on wire rack to cool completely before slicing and serving.
Nutrition Information
- Calories 360
- Carbohydrate Content 25 g
- Cholesterol Content 45 mg
- Fat Content 28 g
- Fiber Content 4 g
- Protein Content 7 g
- Saturated Fat Content 13 g
- Sodium Content 270 mg
- Sugar Content 11 g