I love fall! The crisp air, bonfires with friends, and, of course, pumpkin spice treats! While I love me some “sweata weatha” (Google that for a good laugh), I also love not having a million dishes to do after baking a fall treat. So, since I’m an #enneagram 1, I found a solution to my problem: Say hello to my blender paleo pumpkin loaf! So easy to make. So tasty. And just a few dishes to clean!
Ingredients:
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3/4 cup pumpkin purée
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3 eggs
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2 tbsp almond milk
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2 tbsp creamy cashew butter
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1/3 cup maple syrup
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1 tsp vanilla extract
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1 2/3 cup almond flour
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1 tbsp coconut flour
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1 tbsp tapioca starch
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1 tsp baking soda
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1 tbsp pumpkin pie spice
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1/2 tsp cinnamon
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1 pinch salt
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Directions:
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Preheat oven to 350 F.
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Put all ingredients into a standard-sized loaf pan. Seriously. Just dump it all in.
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Using an immersion blender, slowly blend all ingredients in the pan. You might need to dirty a spoon and stir it a little to get the liquid and dry ingredients to incorporate.
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If you don’t have an immersion blender, OR you want to make a double batch without measuring twice, you can throw everything into a blender or food processor and then transfer to the loaf pan(s). . . You’ll have more dishes to do, but it’ll accomplish the same goal.
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Bake the loaf at 350 F for 50 minutes, or until a toothpick comes out clean.
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Let cool on a wire rack for 10 minutes.
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Using a knife or small metal spatula, loosen the loaf from the sides of the pan (and under, if your spatula can fit).
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Place the pan upside down on the wire rack to remove the loaf.
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Slice and serve warm, and save any leftovers in the fridge for up to a week.
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