paleo pumpkin bread with cashew cream frosting


  • 1 cup pumpkin puree
  • 1/4 cup pure maple syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups blanched almond flour
  • 1/3 cup tapioca flour
  • 2 tsp pumpkin pie spice (see notes)
  • 1 tsp baking soda
  • 1/4 tsp salt


  • 1 cup raw cashews, soaked for at least 6 hours or overnight
  • 1 TBSP maple syrup
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp vanilla
  • 1/2 TBSP melted & cooled ghee or coconut oil
  • 1 TBSP dairy-free coffee creamer or milk, as needed
  • pumpkin spice and coconut sugar, for topping


  1. Preheat oven to 350ºF and line a 8×4 medium loaf pan with parchment paper; set aside.
  2. In large bowl whisk together pumpkin puree and maple syrup. Then whisk in eggs and vanilla extract until smooth.
  3. Add almond flour, tapioca flour, baking soda and salt and use large rubber spatula to combine.
  4. Pour batter into prepared loaf pan and bake for 20 minutes uncovered, then add foil for the last 15-20 minutes of baking to prevent the top from browning too quickly. My bread took roughly 45 minutes but check the middle for done-ness with toothpick after 40 minutes just to be sure.
  5. Allow bread to cool in pan for 15 minutes before lifting from the parchment paper to remove bread.
  6. Make the frosting: Drain and rinse cashews; Place in small food processor or NutriBullet and process until broken up into small pieces. Add maple syrup, apple cider vinegar, vanilla extract and ghee (or coconut oil) and process until smooth – at this point you may need to add creamer or milk 1 tablespoon at a time, pulsing and scraping down sides of bowl or cup as needed. Frosting will be thick.
  7. Once pumpkin bread has cooled spread on frosting and sprinkle with pinches of pumpkin spice and coconut sugar, if desired. You can slice and serve bread immediately or store covered in fridge. Enjoy!

Recipe source:fitmittenkitchen

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