Paleo Pumpkin Bread with Spiced Sugar Pumpkin Seed Topping


Today it FINALLY feels like fall, and I could not be happier! I’m currently in Seattle for a quick Halloweekend getaway to visit my friend Les from The Balanced Berry. I cannot begin to tell you how nice it is to get out of the 100 degree L.A. heat and go to a city where I can finally wear a sweater! Plus, I have the best company.

With Halloween so close, it’s been killing me that I haven’t really been feelin’ those fall vibes yet. The weather has a huge effect on that! I need seasons. Even just a few days surrounded by orange leaves is all I need to feel like it’s actually October, so a trip to Seattle was the perfect choice. Plus, Les and I are planning on watching some Halloween movies to really get in the mood. Hocus Pocus, anyone?!


One thing that always makes it really feel like fall, though, is baking. Even before I liked to cook or adopted a healthy lifestyle, baking was always something that truly defined the holiday season for me, as it does for many! There’s nothing that puts me in a better mood than making my favorite recipes and enjoying them with family and friends.

Since transitioning to a Paleo diet, I’m obsessed with recreating old classics and Paleo-fying them. That’s exactly what Kayleigh and I did in our newly released holiday e-book, Gratitude: A Healthy Holiday Guide for a Paleo Thanksgiving! (Use the code “earlybird20” for 20% off if you buy the e-book before November 6th!) We took all of our Thanksgiving favorites and turned them into much healthier versions of the standard recipes. I’ll be doing a quick post all about the e-book soon, don’t you worry!

One of my favorite fall classics is pumpkin bread. Since there’s not a pumpkin bread recipe in our e-book (there is an amazing pumpkin pie recipe, though!), I thought it was about time I put one on my blog. The recipe for my beloved Paleo Chai Banana Pumpkin Bread will always be one of my faves, but I thought it was time for a more classic version.

Growing up, fall and winter were always filled with lots of holiday movies and baking parties with my childhood best friend, Annalise. Her mom made the most delicious pumpkin bread in this world, and it was the only pumpkin bread I would ever eat. As we got older and I became less lazy (I was always the child and teen who wanted things made for me, so high maintenance), Annalise and I would bake her family recipe together. I’ll be honest though, it’s always better when a mom makes it for ya.

This pumpkin bread was heaven! The recipe is a family classic and prized possession, all thanks to Grandma Anderson! Those are the best types of recipes – the ones that have been passed down and shared between family members. They’re not just about the ingredients. They’re about the memories and people associated with the recipe.

 

The pumpkin bread was delicious not only because the recipe was spot on, but also just because it was Granny’s. It was her recipe, which made it special to her kids, and extra special for her kids’ kids. And I was very honored that I was allowed to take part in the tradition of making it, as well.

I haven’t had that pumpkin bread in a few years since going gluten-free, and this year I decided to make a paleo version with a few of my own twists, inspired by Granny’s recipe. I can’t share the family secret, but Annalise gave me permission to play around and put my own spin on it.

There’s nothing quite like a good ole’ slice of pumpkin bread in the fall. You can dress it up or dress it down – put some nut butter on it, pair it with a little bit of ghee, or eat it plain. There’s a bit of sweetness, but nothing too overpowering – which means you can easily eat this as dessert, a sweeter breakfast, or a snack! Make it extra desserty with some coconut milk ice cream. Not a dessert person? Pair it with some coffee or tea as an afternoon treat. You can never go wrong with pumpkin bread.

This paleo pumpkin bread also has a spiced sugar pumpkin seed topping! Sometimes I put this on the top, and sometimes I mix the seeds into the batter! Just depends on what you like. When buying pumpkin seeds, raw, sprouted, and organic work best – but use whatever you can find! Just make sure the shells are removed.

I love adding the pumpkin seed topping for an extra bit of crunch and protein, and the spiced sugar flavor gives it a little something extra! This bread is soft, moist, and perfectly divine. Pumpkin bread is one of those things that everyone will love, whether or not they like sweets. I think this is the perfect recipe to make with someone you care about, and maybe you can turn baking into your tradition, too. Attach some of your own memories to this bread, and make it your own!

This pumpkin bread is paleo, gluten-free, grain-free, and dairy-free! It’s sweetened with a bit of coconut sugar and lots of delicious, fall spices. It’s a pumpkin lover’s dream!

Paleo Pumpkin Bread with Spiced Sugar Pumpkin Seed Topping

Total Time: About 1 hour

Ingredients:

Pumpkin Bread:

  • 1 can organic pumpkin
  • 3 eggs
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp celtic sea salt / Himalayan pink salt
  • 1/4 tsp ginger
  • 1/2 cup coconut sugar
  • 2 3/4 cups almond flour
  • 1/4 cup melted coconut oil

Sugared Pumpkin Seed Topping:

  • 1/4 cup raw pumpkin seeds
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 2 tsp coconut oil
  • 1/2 tbsp coconut sugar

Instructions:

  1. Preheat your oven to 350* F. Grease a 9×5 loaf pan with coconut oil thoroughly.
  2. Mix all of the pumpkin seed topping ingredients in a small bowl so that all of the pumpkin seeds are coated well. Allow to sit while you move onto the bread ingredients. You can pop them in the oven on a baking tray for 4-5 minutes if you’d like, but not necessary!
  3. Mix all of the pumpkin bread ingredients in a large bowl, combining well.
  4. Pour the pumpkin bread batter into the loaf pan. Place the coated pumpkin seeds on top of the batter. You can push the seeds down if you want to ensure they stay in the bread.
  5. Bake in the oven for about 45-50 minutes, or until a toothpick comes out clean.
  6. Serve and enjoy!

Do you have any favorite, secret family recipes?! My own family recipe is for chocolate chip banana bread – might have to share that one soon, too!

2 Comments

  1. October 30, 2017 / 1:20 pm

    OMG I have all of these ingredients right now and am making this ASAP. Sounds so good! And those pictures are gorg 🙂

    • addictedtolovely@gmail.com
      November 3, 2017 / 3:25 pm

      YES I am so happy to hear that!! I hope you love it!!

Leave a Reply

Your email address will not be published. Required fields are marked *