Thanksgiving is here! And it’s my birthday week! Let’s celebrate with some delicious Paleo(ish) Pumpkin Bread. :)

First things first… I gotta admit it took me a hot minute to get this recipe down!

I can tare it up all day on the veggie cooking scene (just watch how fast I get homemade dinner on the table when I’m hungry!), but when it comes to baked goods— I’m kinda a newb still! But practice makes perfect. And I’ve practiced some sad failed attempts reworking this recipe over the last few weeks— so that you don’t have to! And if I can finally get a delicious homemade bread to come out of my oven, honey, you can too.

This recipe uses only natural ingredients, it’s low carb, and is technically Paleo. I like to call it “Paleoish,” because I think it’s a helpful reminder that the general point of the classic Paleo diet is to get back to consuming whole foods. Pumpkin bread isn’t exactly a whole food, but this recipe is a pretty damn good option for those of us wanting to get our pumpkin spice on (woot woot) while staying on a healthy track! Am I right? So feel free to bring this baby to your next crazy Paleo holiday party and be the star of the show.

Now, to the (extra) good stuff!

Ingredients:

-3/4 cup pumpkin puree

-1.5 cups almond flour

-4 Eggs

-2 tbsp pumpkin pie spice (or make your own blend using cinnamon, ginger, nutmeg and clove)

-2 tbsp maple syrup (or honey)

-1/8 tsp stevia

-1 tsp vanilla

-3/4 tsp baking soda

-1/2 tsp salt

Directions:

-Preheat oven to 350 F.

-Oil up your baking pan (I used a 1.5 quart pyrex dish).

-Combine wet ingredients in a bowl and whisk together— eggs, pumpkin, vanilla, maple syrup.

-Combine dry ingredients in a bowl and mix together— almond flour, pumpkin spice, baking soda, salt, stevia.

-Mix all ingredients together in one bowl. Stop to smell your creation (smells like the holidays!).

-Pour batter into baking dish.

-Bake for ~43 minutes. Stick a toothpick in the middle and if it comes out clean, it’s ready!

-Let bread cool and then serve it up! You can always add a topping like coconut mousse if you want to get fancy. Store extra in an airtight container in the fridge.

Tips:

-Make sure you are buying straight up pumpkin puree without added sugar. We are adding sweetener to this dish, but it’s a natural one and you can control how much!

-You can omit the stevia if you don’t have it, or add extra (~1/4 tsp) for extra sweetness without adding more sugar.

-If you find blanched almond flour, that will make your bread extra fluffy and scrumptious! I opted to use whole almond flour (with skins) for my loaves (always tryin to keep things more natural!) and they came out yummy too.

Thanks for joining in another kitchen escapade with me! Share this recipe with your friends who might enjoy a healthy take on holiday breads! And pumpkin spice. Cause who doesn’t? :) Cheers!