Paleo Pumpkin Loaf

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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:

  • 3/4 cup pumpkin purée

  • 3 eggs

  • 2 tbsp almond milk

  • 2 tbsp creamy cashew butter

  • 1/3 cup maple syrup

  • 1 tsp vanilla extract

  • 1 2/3 cup almond flour

  • 1 tbsp coconut flour

  • 1 tbsp tapioca starch

  • 1 tsp baking soda

  • 1 tbsp pumpkin pie spice

  • 1/2 tsp cinnamon

  • 1 pinch salt

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Directions:

  1. Preheat oven to 350 F.

  2. Put all ingredients into a standard-sized loaf pan. Seriously. Just dump it all in.

  3. 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.

  4. 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.

  5. Bake the loaf at 350 F for 50 minutes, or until a toothpick comes out clean.

  6. Let cool on a wire rack for 10 minutes.

  7. Using a knife or small metal spatula, loosen the loaf from the sides of the pan (and under, if your spatula can fit).

  8. Place the pan upside down on the wire rack to remove the loaf.

  9. Slice and serve warm, and save any leftovers in the fridge for up to a week.