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Warm up your belly in the morning with a cup of coffee and this grain free and paleo Blender Pumpkin Bread. So easy to make and so flavorful!
It’s finally getting chilly enough to put on a sweatshirt in the mornings and nights here in LA county, and that means it’s Fall in SoCal. And judging by how much you all LOVED my Pumpkin Spice Latte recipe, it looks like most of us are ready for all things pumpkin. I know I definitely am.
My next pumpkin recipe is this Blender Pumpkin Bread that I’m so excited to share. I first learned about blender breads on Pinterest and the concept was so simple and brilliant. All the batter ingredients get blended together and then all you do is pour it into a baking vessel to bake it. For someone who’s not a huge baker like myself, I loved this idea and have been experimenting in the kitchen ever since.
I was so excited when I first made this Blender Pumpkin Bread because the flavor was ON POINT. And the texture is so fluffy, and it is absolutely delicious slathered with copious amounts of butter or ghee.
I don’t usually love sugary treats, but this recipe isn’t too overly sweet and really holds up well stored in the fridge. I’ve been eating it for breakfast toasted, along with a cup a coffee and a side of eggs.
If you love pumpkin, I highly recommend you try out this Blender Pumpkin Bread. It’s incredibly easy to make, and you’ll love how much moist and flavorful it is!
Grain Free & Paleo Blender Pumpkin Bread
Ingredients
- 3/4 cup organic canned pumpkin
- 4 large eggs
- 1/2 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 tsp pure vanilla extract
- 1/2 cup + 2 tbsp coconut flour
- 2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- Water, if needed
Pumpkin Seed Topping
- 1/4 cup raw pumpkin seeds (or other seeds or nuts of your choice)
- 2 tbsp coconut oil
- 1 tbsp coconut sugar
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Line a 10 x 41⁄2-inch loaf pan with parchment paper so the ends hang over the sides.
- Combine pumpkin, eggs, coconut oil, maple syrup, and vanilla extract in a blender. Pulse a few times to combine. Scrape down the side and blend for 30 seconds until smooth.
- Add coconut flour, baking soda, pumpkin pie spice, cinnamon and sea salt, and blend again for 30 seconds.
- If the batter is too thick, add water a tablespoon and blend until it reaches the right consistency.
- Transfer the batter to the loaf pan.
- Make the pumpkin seed topping by combining all ingredients in a small bowl and mixing them together with your hands.
- Distribute the topping evenly over the top of the batter, gently pressing it in.
- Bake for 45-50 minutes, until the toothpick inserted in the center comes out clean.
- Let cool for 30 minutes before removing it from the pan by lifting it up using the parchment paper.
- Slice and serve warm, or store in the refrigerator in an airtight container for up to a week.
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