Recipe

Paleo pumpkin and walnut bread

This fluffy Paleo pumpkin and walnut bread recipe creates a beautiful morning or afternoon snack that's great served spread with your favourite nut butter and sprinkled with fresh blueberries

  • 20 mins preparation
  • 1 hr cooking
  • Serves 10
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Ingredients

  • 1/2 cup arrowroot flour
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup walnuts, chopped
  • 3/4 cup almond butter
  • 2 eggs
  • 1/2 cup fresh pumpkin purée
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • nut butter of choice, blueberries to serve

Method

  • 1
    Preheat oven to moderate, 180°C. Grease and line a 10 x 20cm loaf pan.
  • 2
    Sift arrowroot, spices, baking powder, baking soda, salt and walnuts into a bowl.
  • 3
    Whisk almond butter, eggs, pumpkin, maple syrup, coconut oil, lemon juice and vanilla together. Mix into the dry ingredients.
  • 4
    Pour batter into pan. Bake for 50 minutes until cooked when tested. Cool.
  • 5
    Spread butter over top of loaf and sprinkle with blueberries to serve.

Notes

  • For added crunch, sprinkle some extra chopped walnuts and pumpkin seeds over the top of the loaf before baking.