Paleo Pumpkin Spice Bread (gluten free, vegan)

Published on December 4, 2015 | By Katrina |

- Prep Time
- 10 Minutes
- Cook Time
- 40 Minutes
- Yield
- 3 mini loaves
- Difficulty Level

Here is a great way to enjoy pumpkin during the holidays. This bread is great for breakfast, lunch, or a snack. It is chock full of amazing anti-inflammatory ingredients and heart healthy fat.

Your holidays will shine brighter with this on your table! 🙂

Dairy-Free, Egg-Free, Gluten-Free, High Fiber, Paleo

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Ingredients

1/2 cup coconut flour
1/2 cup tapioca starch
1/2 cup arrowroot starch or potato starch
1 1/2 cups almond meal
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon stevia powder
1 Tablespoon pumpkin pie spice
1/4 cup honey or syrup, optional
1/2 cup melted coconut oil
1/4 cup unsweetened almond, cashew or coconut milk (boxed)
1 cup pumpkin puree
1/2 cup unsweetened applesauce
1 Tablespoon Apple Cider Vinegar
1/2 Tablespoon vanilla

Instructions

1. Preheat oven to 350 degrees.
2. In a medium mixing bowl combine the first 9 ingredients, which are all the dry ingredients and set aside.
3. In a small mixing bowl combine the wet ingredients and add to the dry ingredients. Stir until well combined and spoon batter into 3 lightly greased mini loaf pans.
4. Bake at 350 degrees for 50 minutes or until cooked through.