Paleo Pumpkin Bread Recipe for Athletes

Fuel your fall diet with this delicious Pumpkin Bread recipe from Chef Lindsey. Athletes can now enjoy their favorite treats at home anytime. This guilt-free treat is made without any butter, wheat flour, grains, or refined sugar and tastes just as good as the real thing.

  • Pumpkin has A vitamins that may boost skin & eye health
  • Natural saturated fat from coconut milk is easy to digest, a good energy source & increases metabolism
  • Cinnamon may help regulate blood sugar, reduce inflammation & ease muscle soreness
  • 6 grams of protein per slice

 

 

Dry ingredients:

  • 1 ¾ cups Bob’s Red Mill Paleo Baking Flour

  • ½  tsp salt

  • 2 tsp cinnamon

  • ½ tsp ginger

  • ¼ tsp nutmeg

  • ¼ tsp allspice

  • 2 tsp baking soda

 

Wet ingredients:

  • 2 large organic eggs

  • 1/3 cup coconut oil

  • ½ cup maple syrup

  • 1 tsp vanilla

  • 1 cup pumpkin puree

  • 1/3 cup almond milk

 

Toppings

  • 2 Tbsp pumpkin seeds

  • 2 Tbsp chopped walnuts

 

Directions:

  1. Whisk the dry ingredients together in a large bowl until evenly mixed.

  2. Whisk the wet ingredients in another large bowl until thoroughly combined.

  3. Pour the dry ingredients into the wet and mix well.

  4. Pour batter into a loaf pan greased with coconut oil.

  5. Top with seeds and nuts.

  6. Bake at 375 for 30 minutes.  Cover with foil and bake another 25-30 minutes until cooked through.

  7. Let cool and enjoy as a treat after a workout.
This treat is gluten-free, grain-free, paleo, dairy-free, and soy-free.

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