Every year I’m looking forward to pumpkin season. A delicious paleo pumpkin bread with coconut glaze is the perfect way to add some pumpkin spice into your day!
The recipe is paleo-friendly, gluten-free and does not contain refined sugars. These 3 things make any snack so much healthier and better for your waist line, as well. Our favorite holiday foods become even more fun when they are made with better quality ingredients and contain better-for-you nutrients. Do you agree?
This paleo pumpkin bread with coconut butter tastes amazing!
You cannot compare it to a store-bought variety. It’s soft and fluffy with just the right amount of vanilla and pumpkin spice. The perfect combo! Can you smell it through the screen? So good!
I’m not going to keep you waiting any longer. Here is what you need for this paleo and gluten-free pumpkin bread. I hope you enjoy it as much as we do in our house!
1/2 cup Coconut Oil
3/4 cup Pure Maple Syrup
1 can Pumpkin (not pumpkin filling)
1 tsp Vanilla
1 tsp Pumpkin Spice
1 3/4 cup Almond Meal
1 1/2 tsp Baking Soda
3/4 cup Chocolate Chip ( I use Enjoy Life)
1 tbsp Coconut Butter
In a bowl whisk together all wet ingredients, coconut oil, eggs, vanilla and maple syrup and pumpkin.
Now combine wet mixture with almond meal, baking soda and pumpkin spice and chocolate chips.
Add batter to a greased loaf pan and bake for about 50 minutes or until inserted wooden stick comes out clean.
When pumpkin bread is a bit cooled down drizzle coconut butter over the pumpkin bread.
Coconut Butter is solid at room temperature. The warmth of the pumpkin will make the coconut butter melt. That way it gets easy to drizzle the pumpkin bread with coconut butter.