Enjoy a Fall Treat without the Guilt

I love pumpkin bread. It’s perfect for breakfast, a snack or even a treat. And baking pumpkin bread makes my house smell delicious, my pumpkin spice candles don’t quite match the real thing. If you’re following a low carb or paleo diet, you don’t have to miss out on this seasonal delight. This low-carb, paleo pumpkin bread is moist, fluffy, slightly sweet and has just the right amount of pumpkin spice. It is a great recipe for the whole family, this is a breakfast staple in my house as it’s a healthy and easy breakfast for my kids before school. Made with wholesome ingredients, this healthy pumpkin bread is the perfect fall treat.

Ingredients:

• 2 cups almond flour
• 3 teaspoons pumpkin pie spice
• 1 teaspoon of cinnamon
• 1/2 teaspoon Celtic sea salt
• 1 teaspoon baking soda
• 4 eggs
• 1 teaspoon vanilla extract
• 1/4 cup agave nectar
• 1/4 cup olive oil
• 1 cup canned pumpkin puree (not pumpkin pie filling)

Directions

Step 1: Preheat the oven to 350°F (175°C) and grease a loaf pan with butter or coconut oil.

Step 2: Combine Dry Ingredients In a large mixing bowl. Combine the almond flour, pumpkin pie spice, Celtic sea salt, and baking soda. Stir them together until they are well mixed. This will ensure that the spices are evenly distributed throughout the bread.

Step 3: Mix Wet Ingredients In a separate bowl, whisk together the eggs, vanilla extract, agave nectar, and olive oil until the mixture is smooth and well combined. Now, gently fold in the canned pumpkin puree into the wet ingredients. Make sure it’s fully incorporated and well blended.

Step 5: Combine Wet and Dry Mixtures Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir the two mixtures together until they are thoroughly blended.

Step 6: Transfer to Loaf Pan Carefully pour the pumpkin bread batter into the greased loaf pan, I use a glass pyrex loaf pan. Lightly shake or smooth over to make sure the batter is evenly distributed.

Step 7: Bake Place the loaf pan into the preheated oven and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it to prevent overcooking. I use a glass loaf pan so that typically calls for longer baking time, something ceramic or metal should cook a bit faster, closer to the 35 minutes.

Step 8: Cool and Enjoy Once your Low Carb Paleo Pumpkin Bread is done baking, remove it from the oven and let it cool in the pan for about 20 minutes. Feel free to transfer or serve/store in the loaf pan.

Conclusion: This low-carb, paleo pumpkin bread may be missing the flour and sugar that you are used to, but it should leave you satisfied. My kids love Starbucks pumpkin bread, which is no doubt filled with sugar, yet this is their favorite pumpkin bread. Now that you have this fantastic recipe in your arsenal, you can savor the flavors of fall without straying from your low carb or paleo lifestyle. This Low Carb Paleo Pumpkin Bread is a scrumptious way to celebrate the season while nourishing your body with wholesome ingredients. Give it a try and savor the taste of fall!