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!
Servings: 1 loaf
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.