With the end of summer comes pumpkin spice season! Yay! This Paleo and Whole30 friendly loaf has all the fall flavors, it’s whole food based, and packed with protein to keep you fueled up for your busy mornings.

Paleo Pumpkin Spice Bread

5oz can Coconut cream
1 Tbsp AVC
1 tsp Vanilla
2 3/4 cups Almond flour (packed)
1/4 cup Flax meal
1 cup Arrowroot starch
1 cup Coconut sugar
1/2 cup Date sugar (or more coconut sugar)*
1/2 tsp Sea salt
2 Tbsp Gelatin
1 tsp Baking soda
1 tsp Pumpkin spice
1.5 tsp Cinnamon
1 cup Pumpkin puree
1/2 cup Raw Pumpkin seeds, roughly chopped

*If you can find date sugar, it’s worth it. The combination of the warm spices and sweet dates is what sets this bread apart from the others*

Directions:

Preheat oven to 325

In a small bowl heat coconut cream with the coconut water until cream has melted. Stir in vanilla and ACV, let sit while prepping remaining ingredients.

In a large bowl combine all dry ingredients and mix with a fork or whisk until well combined. Stir in coconut cream and pumpkin. Let sit for 2-3 minutes while you grease a bread pan with ghee or coconut oil.

Fill bread pan and bake for approximately 60-70 minutes, turn at the 30 minute point. Let cool completely before slicing and enjoy with a hot cup of Joe or matcha!

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