Paleo-friendly pumpkin bread that's moist, offers a rich pumpkin flavor, and has just about the same texture as a bread made with wheat flour...but this one is definitely 100% gluten-free!
3/4cupcanned pumpkinNOT pumpkin pie filling - make sure you get canned pumpkin
3eggswhisked
1/4cupraw honey
3Tbspcoconut oilmelted
1tspvanilla extract
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OPTIONAL: 1/2 cup of dark chocolate mini-chipsI use the Enjoy Life brand. You can also add nuts as a substitute, or this bread is awesome without anything!
Instructions
First combine all the dry ingredients together in a medium-sized bowl
Next, in a small bowl, mix all the wet ingredients together
Now pour the wet ingredients into the larger dry ingredients bowl and stir until combined
Fold in chocolate chips or nuts (OPTIONAL)
Preheat oven to 350º F
Grease a bread pan of your choice (I made mine in an 8" pan) and pour in the mix
Bake at 350º F for 35 to 45 minutes. Check doneness by inserting a toothpick...if it comes out clean the pumpkin bread is done
Remove from oven. Allow to cool a little, then slice, serve and enjoy!