PALEO PUMPKIN OLIVE OIL BREAD
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Paleo Pumpkin Olive Oil Bread (without chocolate chips)
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!
Paleo Pumpkin Olive Oil Bread (without chocolate chips)
Ingredients for one loaf, 8 slices:
3/4 cup Otto’s Naturals 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 pure pumpkin purée
1/2 cup Lakanto Golden sugar-free monk fruit sweetener (or substitute coconut sugar)
1/3 cup organic extra virgin olive oil
1/3 cup raw honey
1 1/2 tsp apple cider vinegar
1/2 cup dairy-free chocolate chips (optional)
2 Tbsp raw pumpkin seeds or 1 Tbsp each pumpkin seeds and chocolate chips for topping (optional)
Paleo Pumpkin Olive Oil Bread with sugar-free chocolate chips. Topped here with plain probiotic yogurt, grain-free granola, and chocolate honey sauce.
Directions:
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, monk fruit sweetener, oil, honey, and apple cider vinegar until well mixed. Add the flour mixture and stir until just combined.
Scrape batter into the prepared loaf pan and smooth the top. Sprinkle with pumpkin seeds and chocolate chips (if using). Bake at 350F for 40 minutes then tent loosely with tin foil to prevent over-browning before cooked through. Continue baking for another 10 to 25 minutes, or until 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.
Pieces of Paleo Pumpkin Olive Oil Bread in a breakfast bowl with homemade chocolate coconut yogurt, granola, berries, chocolate chips, and pumpkin seed butter.
Paleo Pumpkin Olive Oil Bread toasted and topped with sugar-free Lakanto “Suntella” (chocolate sunbutter), toasted pumpkin seeds and bee pollen.
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 pumpkin pie spice. Instead of pumpkin seeds, sprinkle with 2 tsp poppy seeds and/or candied orange peel before baking.
