Paleo Pumpkin Bread with Cassava Flour
Deliciously moist, made with cassava flour, maple syrup, and spice! This paleo version is a fall favorite!
Equipment
- 1 bread loaf pan
Ingredients
- 1 1/2 cups cassava flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup pumpkin puree
- 3 eggs
- 1/4 cup avocado oil
- 1/4 cup water
- 2/3 cup pure maple syrup
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
Instructions
- Preheat oven to 350°F degrees.
- Oil a 9x5 glass or metal bread pan using either sustainable palm shortening or avocado oil. Set aside. (If you don't have a 9x5 pan, 8.5x4.5 works too.)
- In a small bowl, combine cassava flour, baking soda, baking powder, and salt. Set aside.
- In a larger bowl, add pumpkin puree, eggs, oil, and water. Whisk until very smooth. Add the maple syrup and cinnamon, ginger, nutmeg, and cloves, then whisk again until incorporated.
- Add the dry ingredients to the wet and stir with a large spoon. Stir until combined but do not over-mix.
- Scoop the batter into the prepared bread pan and bake in the oven for 1 hour.
- Remove from oven and place on a cooling rack. After a few minutes, remove the loaf from the pan and keep on the rack until completely cool.
- To store, wrap in aluminum foil or a wax wrap. Keep at room temperature for up to 2 days, then refrigerate. Pumpkin bread can also be frozen for up to 2 months. When ready to serve, remove from the freezer and place on a rack to thaw.
Notes
This recipe has been tested with Otto's and Anthony's Goods cassava flour.
Nutrition
Calories: 165kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 41mgSodium: 225mgPotassium: 102mgFiber: 1gSugar: 12gVitamin A: 3238IUVitamin C: 2mgCalcium: 66mgIron: 1mg
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