Pumpkin Pie Paleo Pound Cake

Ever wonder what pumpkin pie tastes like as a bread? Walla! This gluten free paleo bread is moist, yummy, and may even help you forget you've been laying off the grains... Enjoy!

Pumpkin Pie Paleo Pound Cake

(Gluten Free, Dairy Free, Grain Free, Paleo) 
Created by jalene but inspired by my Almond Cranberry Pound Cake

Makes about 8-10 (1-inch thick) slices
Ingredients: 

• 1 cup + 2 Tbsp Almond Flour
• 1/4 cup + 2 Tbsp Coconut Flour
• 2/3 cup brown sugar
• 1 & 1/2 tsp pumpkin pie spice
• 1/4 tsp sea salt
• 1 & 1/2 tsp baking powder (to be truly grain-free use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot)
  
• 1/2 tsp xanthan gum (or to make truly corn-free use guar gum)
• 2 eggs
  
• 2 tsp gluten free vanilla extract
• 1/4 cup + 2 Tbsp water
  
• 2/3 cup pumpkin puree

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Directions:

1. Preheat your oven to 350 degrees F. Line a large bread pan with parchment paper. 
2. In a large bowl, combine the almond flour, coconut flour, brown sugar, pumpkin pie spice, salt, baking powder (or sub) and xanthan gum (or sub). Whisk to combine. 
3. In a mixing bowl, add your eggs and beat for 30 sec. Add the vanilla extract, water and pumpkin puree. 
4. Mix the dry ingredients with the wet and mix until uniformly moist. 
5. Scoop the batter into your prepared pan and smooth down the top. 
6. Bake for 60 minutes or until the top is starting to brown and will slightly bounce back up with touched. Allow bread to cool in the pan for 5 minutes before removing. 

Cut about 1 inch thick to serve. Store any leftovers (if there is any!) in an airtight container and consume within 3 days.

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Want more? Try some of my other yummy Paleo breads:

Paleo Banana Bread

Almond Cranberry Paleo Pound Cake

Lemon Poppy Seed Pound Cake