I don’t necessarily eat Paleo all the time, but I do try to be gluten free. Breakfast is one of the main meals I struggle with though….you can only eat eggs so many ways.
I was also looking for a way to break my kids from cereal (although it’s gluten free it’s still processed) and this paleo pumpkin bread hit the mark for all of us!
Paleo Pumpkin Bread
When your cooking with alternative flours, sometimes the batter is a little thicker. Also it tends not to rise so you do need more batter (for instance if you wanted to use this batter to make cupcakes you would fill the liner almost all the way instead of the standard 2/3).
I also found this to be really wet internally and it needed a lot more time in the oven than a normal batter. Just make sure you have enough time before making this one…and be ready for it to disappear once you do!
Ingredients
- 3/4 cup coconut oil
- 1 cups raw sugar
- 5 eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoons cinnamon
- 3/4 teaspoon fresh nutmeg
- 1 teaspoons baking soda
- 3/4 teaspoon coarse sea salt
- 1 cups pumpkin puree
- 2 cups almond flour
- 3/4 cup dark chocolate cacao nibs
Instructions
- Preheat oven to 350F.
- Grease a loaf pan or cupcake tins.
- Using spoon, mix together coconut oil and sugar then add in eggs.
- Add in vanilla, spices, baking soda, salt and pumpkin puree.
- Stir in cacao nibs until just mixed.
- Bake on center rack for 45-60 minutes until an inserted toothpick comes out mostly clean. (this may take longer depending on your oven)
- Allow to cool, slice, and serve.
This recipe came from Real Plans personalized menu planning . I signed up with this meal planning service a few weeks ago and am loving it! Sometimes you just need a few more ideas of what to make for dinner and I KNOW having a plan keeps me out of the drive thru. Check out Real Plans to help keep you on track!
What do your kids like to eat for breakfast?
