Paleo Pumpkin Bread
Is It Bread or Cake?
Since I was little, I have always been confused by things not being called by their actual name. Or food misrepresenting themselves as something else. Pumpkin bread also falls into that category. It’s amazing and nice and sweet and tastes nothing like bread. So why was it ever named pumpkin bread? It’s the same thing with banana bread. I just don’t understand the logic behind it. Technically the bread is supposed to be less sweet than a cake. But lately any of these types of ‘bread’ could also easily pass as cake.
You might be asking yourself, what kind of recipe this is? Well it’s officially a pumpkin bread, but between you and me, I think it’s more of a cake. You be the judge of that. I think later during the pumpkin season I might make an actual savory pumpkin bread. Which could actually pass for bread. Something to look forward to. For now, I’m taking my cues from the bread aspect in the name and slicing this sweet pumpkin ‘bread’ fresh out of the oven and lathering some ghee on top.
Pumpkin = Fall
If we were to have a vegetable representative for each season than pumpkin would definitely represent fall. As soon as we get into the after-summer territory pumpkin is fare game. I already have a pumpkin breakfast bowl and pumpkin pancake on the site. But you can definitely expect more pumpkin anything and everything the coming weeks. During the fall and winter, we don’t have much variety in vegetables as during spring and summer. Which could possibly explain why people get so crazy about pumpkin flavored food. It tastes delicious and is rather versatile. What’s not to like. Let us know in the comments your favorite pumpkin dish. We just might make a paleo version…
Paleo Pumpkin Bread
Ingredients
- 2 cups almond flour
- ½ cup coconut flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp ground cloves
- 1 tsp cinnamon
- 1 tsp nutmeg
- ¾ cup honey
- ½ cup coconut oil melted
- 4 large eggs
- 1 cup pumpkin puree
- handful of walnuts
Instructions
- Preheat oven to 165°C.
- Prep a loaf pan by covering it in coconut oil or butter and line the bottom and sides with parchment paper.
- Mix all the dry ingredients together in a large bowl.
- Whisk all the wet ingredients together.
- Pour the egg mixture over the dry ingredients and mix well.
- Sprinkle the bottom of the pan with the walnuts or make a pattern.
- Slowly drop the batter in the loaf pan to keep the walnuts in place.
- Place in the oven for 40-45 minutes or until baked through.
- Remove from oven and allow to cool down for 5 minutes in the pan. Then flip over and remove parchment paper. It’s even better served warm with some ghee, so dig in!