Paleo Pumpkin Bread

Prep Time 10

Cook Time 30

Total Time 40

Servings mini loaves

Calories 624kcal

Author Tessa the Domestic Diva

1 cup pumpkin or any squash puree, fresh is best
1/2 cup palm sugar to taste ( add stevia if I want it sweeter beyond this). If you are low carb, use erythritol.
1/4 cup ghee coconut oil, or palm shortening, melted or very soft
2 teaspoons vanilla extract
3 eggs
1/2 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups blanched almond flour
1/2 cup tapioca flour or arrowroot
2 tablespoons coconut flour sifted, or just use more of either of the above flours

Chopped fresh cranberries I like to add orange zest with this one!, chocolate chips, chopped nuts, raisins

Preheat oven to 350 degrees, grease 3-4 mini loaf pans. Muffins also work!
In a bowl of a mixer, mix the pumpkin, sugar, vanilla, and eggs, melted fat and beat until fluffy.
With the mixer running, sprinkle in the sea salt, baking soda, and cinnamon.
Continue with the flours.
If you would like to mix in any add ins, now is the time,
Divide the batter equally among the pans.
Bake for about 30 minutes until a toothpick inserted in the middle comes out clean. Or if doing muffins, about 20 minutes until the middle tops are just firm to the touch.