Paleo Pumpkin Loaf (GF, DF)

Ok, I know Halloween has passed, but it's still fall and we still get to enjoy pumpkin spice everything for AT LEAST another month, right?

Or have you moved to candy canes and peppermint mochas already?

I have to admit, we're slowly sneaking out the Christmas decor... but I'm holding onto my pumpkin-EVERYTHING mentality.

As a pregnant momma, I also kind of love that this is an easy-to-make, gluten-free bread that I can feel EXTRA good about eating because it sneaks in a vegetable!!

Yes! Pumpkin is a vegetable!!

It contains a whack of antioxidants, including beta-carotene, which is gonna help my baby’s little peepers develop this week!

Pregnant or not, pumpkin can be a great gut-healing superfood - so it makes a perfect addition to a paleo loaf!

Plus, as a celiac / hashimoto’s pregnant lady, I just can’t tell you how nice it is to kick that bread/carb craving without the gluten, soy, dairy, etc… and it ACTUALLY tastes good.

Ok, ok, even rambling right?

Here’s the recipe!

Paleo Pumpkin Loaf

(PALEO, GF, DF)

TIME: 60 minutes

SERVES: 12

INGREDIENTS

3 eggs

3/4 cup sunflower seed butter

1/3 cup maple syrup

1/2 cup pureed pumpkin

3 tbsp coconut oil

1/2 lemon (juiced)

1/4 cup coconut flour

2 tsps cinnamon

1 tsp nutmeg

1/3 tsp baking powder

1 1/2 tsps ginger

1/4 tsp sea salt

DIRECTIONS

1) Preheat oven to 350 degrees F & line a loaf pan with parchment paper.

2) In a food processor, combine your eggs, sunflower seed butter, maple syrup, pumpkin puree, coconut oil, and lemon juice. Blend until smooth & creamy.

3) Add coconut flour, cinnamon, nutmeg, baking powder, ginger & sea salt. Blend again until smooth.

4) Transfer batter into loaf pan & bake for 40-50 minutes.

5) Remove loaf from oven and let cool for at least 15 minutes. Remove from pan and let cool entirely before slicing!

ENJOY!

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Kisses & kombucha,

Meg