Paleo Pumpkin Bread

We all know the official flavour of fall is pumpkin spice. The warming aroma of cinnamon, nutmeg, and ginger gives me all the cozy sweater and fireplace vibes.

And this year’s pumpkin spice recipe is my Paleo Pumpkin Bread. Made with almond and coconut flours, it works great as a quick snack, dessert or addition to your breakfast.

It’s also free from gluten, dairy and refined sugar — making it super skin-friendly.

Don’t forget to check out my other pumpkin recipes:

• Easy Paleo Pumpkin Pie
• Pumpkin Pie Parfait
• Pumpkin Spice Latte

Skin Benefits of Pumpkin

Aside from being super delicious, this paleo pumpkin bread is also amazing for the skin thanks to the pumpkin. Here are three reasons why you need to add more of this skin-loving winter squash into your diet.

1. High in Beta-Carotene

Pumpkin is filled with beta-carotene, which the body converts into vitamin A.

Your skin loves this antioxidant because it can help get rid of acne and scars. Breakouts may keep popping up because dead skin cells and oil are covering your pores. Vitamin A, however, can promote cell turnover, decrease oil production and then clear your pores.

Another advantage is that vitamin A can reduce signs of aging. It can keep wrinkles at bay because it stimulates collagen production and tightens the skin by making new skin cells.

What’s more? Vitamin A can brighten the skin. If sun-bathing used to be your thing, this antioxidant may lighten your dark spots and improve uneven skin pigmentation by regulating the activity of tyrosinase, an enzyme in charge of producing melanin. Beta-carotene can also protect your skin from the sun’s damaging UV rays.

2. Abundant in Antioxidants

The antioxidants found in pumpkin help to combat free radicals in the body.

Free radicals are unstable molecules that form as a result of smoking, natural bodily processes and toxins in the diet and environment. A buildup of free radicals can lead to oxidative stress, which can then contribute to a variety of diseases like cancer, heart disease and diabetes.

However, antioxidants decrease the harmful effects of free radicals. This helps to reduce signs of aging or damage to the skin.

On top of beta-carotene, other antioxidants found in pumpkin are vitamin C, E, lutein and zeaxanthin.

3. Improves Digestion

There are 2.5 grams of fibre in just one cup of pumpkin, which can help promote healthy digestion.

About 60 percent of the fibre in pumpkin is soluble fibre, which feeds the good bacteria in your gut. These friendly bacteria then produce short-chain fatty acids like butyrate that feed the cells in your intestines. A healthy population of beneficial gut bacteria is vital because optimal gut health is the foundation for clear skin.

The other 40 percent of the fibre is insoluble fibre, which helps push food through your GI tract and adds bulk to your stool. This is the type of fibre that reduces the risk of constipation. Over in The Clear Skin Solution, we talk a lot about the super glamorous topic of poop. Healthy daily bowel movements are critical for clear skin because it gets rid of acne-triggering toxins and hormones filtered by your liver and prevents them from being reabsorbed.

Paleo Pumpkin Bread

Not only does this paleo pumpkin bread give you all the fall vibes but it's also amazing for your skin. Thanks to the vitamin-A-rich pumpkin.

Print Recipe Pin Recipe

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 1 loaf

Author: Katie Stewart

Ingredients

For the dry ingredients:

• 2 cups almond flour
• 1/4 cup arrowroot starch
• 2 tbsp coconut flour
• 1 tbsp cinnamon
• 1 tsp baking soda
• 1/2 tsp nutmeg
• 1/2 tsp sea salt

For the wet ingredients:

• 4 eggs
• 1 cup canned organic pumpkin
• 1/2 cup maple syrup
• 2 tsp pure vanilla extract
• 3 tbsp olive oil

Optional:

• 1 cup chocolate chips I used Lily's stevia-sweetened Dark Chocolate Baking Chips

Instructions

• Preheat the oven to 350F. Grease an 8"x4" loaf pan with coconut oil and line the centre with parchment paper. Ensure that's long enough to allow for little handle to remove the bread when it's done cooking. Set aside.
• In a medium bowl, add all the dry ingredients and mix until well combined. Set aside.
• In a seperate bowl, add all the wet ingredients and mix until well combined.
• Pour the wet into the dry and mix well.
• Fold in the chocolate chips -- reserving some to sprinkle on top.
• Pour the batter into the greased and lined loaf pan. Use the back of a spoon to smooth the top.
• Sprinkle with remaining chocolate chips.
• Place in the oven and bake for 45-60 minutes (I have a hot oven and did 45).
• Remove from oven and let cool for 15 minutes before using the edge of the parchment paper to gently lift the bread from the pan.
• Remove parchment paper and place on a cooling rack for 45 minutes.

Notes

If you find the bread is browning too quickly, tent with tin foil for the last 15-20 minutes of baking.