Grain Free & Paleo Blender Pumpkin Bread
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!
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Servings: 1 loaf
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.