This healthy pumpkin bread is the perfect fall recipe. It is gluten free, dairy free, paleo and free of refined sugar! Plus, it is freezer friendly.
This healthy pumpkin bread is the perfect recipe for fall. It is full of flavour, while being paleo, gluten free, dairy free and refined sugar free. Pumpkin is great because it is loaded with fiber which is great for your gut. It is also loaded with vitamin A making it great for your eyes and lots of carotenoids that support your immune system.
The almond butter in this recipe gives it loads of healthy fats that will help keep you full and stabilize your blood sugar. It pairs perfectly with a cup of coffee or almond milk latte and is freezer friendly too!
- 1 cup pumpkin
- 3 eggs
- 1/2 cup almond butter
- 1 tsp vanilla
- 1 1/2 cups almond flour
- 1/2 cup arrowroot flour
- 1 tsp baking powder
- 1/4 cup coconut sugar
- 1/4 cup dairy free chocolate chips
Preheat oven to 350F.
Combine pumpkin, eggs, almond butter and vanilla in a bowl.
Whisk until smooth.
Add in almond flour, arrowroot flour and coconut sugar and mix until combined.
Add in baking powder and fold in until just combined.
Sprinkle in chocolate chips.
Transfer batter into a parchment lined loaf pan.
Bake for 55-60 minutes or until toothpick comes out clean.
Allow to cool for 15-20 minutes before slicing.
If you make this be sure to tag me so I can share it!