Low-Carb Paleo Pumpkin Bread

My Low-Carb Pumpkin Bread recipe is a fall and winter staple in my home, but the nutritional benefits keep me baking it all year round. This paleo, grain-free recipe is easy to make and offers you some serious nutrients such as beta-carotene, from the bright orange pumpkin puree, that then converts to vitamin A in your body. Vitamin A supports visual health, alongside two powerhouse antioxidants, lutein, and zeaxanthin. Pumpkin puree is also high fiber and low calorie, made of 90% water, so it also keeps you hydrated while keeping you full. The healthy saturated fats in the ghee or coconut oil and the egg yolks, keep you satiated and your blood sugar level more stable. Did I mention your kitchen will smell amazing from this Paleo Pumpkin Bread recipe?

Serves 10

Ingredients

• 2 c. almond flour

• 1/2 c. tapioca flour

• 1 1/2 T. pumpkin spice

• 1 t. baking soda

• 1/4 t. salt

• 2 large eggs

• 1 c. organic pumpkin puree

• 1/4 c. butter or coconut oil

• 1/3 c. Lakanto sugar-free maple flavored syrup

• 1 t. vanilla extract

• optional:

• 1/2 c. dark chocolate or sugar-free chocolate chips

• 1/4 c. chopped raw walnuts

Directions

• Preheat the oven to 350.

• Grease a loaf pan and line with parchment paper.

• Add all ingredients (except optional add-ins) to a mixing bowl and blend together with a hand mixer or stand-up mixer until combined.

• Fold in add-ins.

• Pour the batter into your loaf pan and cook for 50-60 minutes or until a toothpick comes out clean.

• Let cool completely before slicing.