Paleo Pumpkin Blueberry Bread Recipes

PALEO PUMPKIN BLUEBERRY BREAD

Steps:

• Preheat the oven to 375°F.
• Add cashews and macadamia nuts to the food processor and blend into a fine nut meal.
• Drizzle macadamia nut oil while the blade is going until you have nut butter.
• Add banana and pumpkin puree to the food processor along with the nut butter and process until you have a thick mixture.
• In a large mixing bowl beat the eggs. Then add the banana nut mixture, almond meal, baking soda, baking powder, cinnamon, pumpkin pie spice and a pinch of sea salt.
• Mix until combined then fold in blueberries.
• Coat a bread pan with coconut oil and pour your mixture inches.
• Bake for 45-60 minutes or until the center is set.
• Let cool for 5-10 minutes before serving warm.

PERFECT PALEO PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan baking parchment.
• Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt together in a bowl with a whisk to mix.
• Beat pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to the flour mixture and gently stir just until the dry ingredients are moistened. Pour the batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan 15 to 20 minutes before removing to cool completely on a wire rack.