Paleo -Kürbisbrot Recipe | A healthy life for me

The warm seasoned Paleo pumpkin bread With smoky maple syrup and coconut cream, the perfect way is to greet autumn. It is ultra fluffy, slightly nutty and has no processed sugar.

Why you will love this Paleo -Kürbisbrot recipe

If you like to bake desserts with autumn taste, this milk-free paleo pumpkin bread is only for you.

• Great for autumn. You get double pumpkin quality with puree and spices in every bite as well as maple syrup and references to sweet vanilla.
• Gluten -free. More people can enjoy this simple pumpkin bread because it is made from almond, tapioca and coconut flour.
• Freezer -friendly. Pull it out of the freezer when you need a dessert at the last minute.
• Perfect for meetings. Everyone loves a freshly baked pumpkin dessert as soon as the autumn comes by.

Recipe

Velvety pumpkin puree, earthy pumpkin spice and smoky maple syrup are a dream with autumn taste. Scroll for precise quantities for the recipe card at the bottom of the post.

• Almond flour – Break off all big lumps with your fingers before put them in the bowl.
• Tapioka flour – Do not replace this with corn starch or another kind of flour.
• Coconut flour – Oatmeal is a good exchange.
• Baking powder – Make sure it has not expired.
• Baking powder – Avoid using the same one that you think for moisture and odor absorption in the fridge.
• Salt – Kosher salt is best.
• Pumpkin spice mixture – Try my homemade or use your favorite.
• Pumpkin puree – Go for a sugar -free one.
• Ahorn syrup – Raw honey and agav nectar too.
• Coconut cream – Please use coconut cream with full fat. Low of fat is too thin and does not offer much moisture or wealth.
• Lemon juice – Reduce the amount by half if you use lime juice.
• Coconut oil – You can also use corn, vegetables, rapeseed or olive oil.
• Eggs – You should be room temperature so that you do not affect the consistency of the dough if you mix everything together.
• Vanilla extract – Feel free to use clear or pure extract (brown).

How to make Paleo pumpkin bread

The secret for a delicate paleo pumpkin bread does not interfere. Scroll to the bottom of the post for the full recipe card.

• Prepare the oven. Heat it on 350f. Grease the loaf pan with coconut oil or non-layer spray. Set it aside.
• Whisk the dry ingredients. Mix almond flour, tapioka flour, coconut flour, baking powder, baking powder, salt and pumpkin spice in a large bowl.
• Make the wet mix. Combine the pumpkin puree, maple syrup, coconut cream, lemon juice, coconut oil, eggs and vanilla extract in a separate bowl until they are smooth.

• Combine them. Carefully fold the dry ingredients into the moist mixture until they are combined.
• Bake. Pour the dough into the prepared loaf pan. Spread it evenly with a spoon or a spatula. Bake for 53-55 minutes or until a toothpick introduced in the middle is cleaned.
• Surcharge. Remove it from the oven. Let it cool down for 15 minutes. Cut, serve and enjoy!

Tips and variations

You can nail this simple paleo pumpkin bread and any other lay breaker as long as you know which loib pans are best suited for baking.

• Use add-ins. Stir 1/2-1 cup of shredded coconut, dried cranberries, chopped pecans or walnuts in the dough give every bite more taste and texture.
• Add frosting. As soon as the bread has cooled, give it with your favorite vanilla, chocolate, salted caramel or cream cheese sugar effusion for a little creaminess.
• Muffeln. Place a muffin shell with liners. Fill them full with dough up to 3/4S. Bake for 15-20 minutes or until a toothpick introduced in the middle comes out clean.
• Choose the right pan. Do not bake pans in glass bread because they take longer to influence the final texture of your bread. When the baking time has expired, the bread in the middle is still boiled down. Hold on a non-embroidering stainless steel loib pan to achieve the best results.
• Cover it. When the top and the edges of the bread are dark brown half of the baking time half of the baking time, cover the loaf pan with foil for the remaining baking time to prevent the bread from burning.

Correct storage

Doubling the recipe means that you can always keep one in the freezer for a last-minute meeting.

• Switch: Place it in a paper bag or a cake dome for up to 2 days. This method is not recommended for areas with high humidity.
• Refrigerator: Keep it up to 7 days in an airtight container. Keep it away from onions to prevent the transmission of smells. Set it to the switch for 5-10 minutes before digging in.
• Freezer: Transfer it to a large freezer bag (in whole or cut). Freeze up to 3 months. Show overnight overnight in the fridge or on the counter for 20-30 minutes.

To try further pumpkin recipes