I make Paleo Pumpkin Olive Oil Bread year round. First of all, pumpkin is way too nutritious and versatile to save for October. And secondly, this bread is downright delicious. I tried a number of different paleo flour combinations before coming up with the one I used here. And I must say, the taste and texture are on point. Tender, moist, slightly earthy and sweet with those wonderful notes of cinnamon, ginger, nutmeg & cloves.
So give my recipe a go and you’ll see why I’ll happily bake up a loaf in the middle of May. Still not convinced? Then check out the modifications below to make this into Five-Spice Sweet Potato Bread!
Ingredients for one loaf, 8 slices:
3/4 cassava flour
1/2 cup almond flour
1/4 cup arrowroot starch
1/4 cup Further Food collagen peptides
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp sea salt
2 large pasture-raised eggs
1 1/2 cups pumpkin purée
1/2 cup Lakanto sweetener Golden or coconut sugar
1/3 cup organic extra virgin olive oil
1/3 cup raw honey
1 1/2 tsp apple cider vinegar
2 Tbsp raw pumpkin seeds
Preheat oven to 350F and grease or line a standard 9x5 inch loaf pan with olive oil or parchment.
In a medium bowl, combine cassava flour, almond flour, arrowroot starch, collagen, baking soda, pie spice, and sea salt.
In a separate bowl, beat together the eggs, pumpkin, monkfruit sweetener, oil, honey and apple cider vinegar until well mixed. Add the flour mixture and stir until just combined.
Scrape the batter into the prepared loaf pan and smooth it out. Sprinkle with pumpkin seeds. Bake at 350F for 45 to 55 minutes, or until top nicely browned and toothpick inserted into the middle comes out clean.
Cool in pan for 15 minutes then remove to wire rack to finish cooling.
Five-Spice Sweet Potato Olive Oil Bread
Follow the directions as above but use sweet potato purée in place of the pumpkin and 1 Tbsp Chinese Five-Spice powder in place of the cinnamon. Instead of pumpkin seeds, sprinkle with 2 tsp poppy seeds and/or candied orange peel before baking.