05 Nov Paleo Pumpkin Bread

My need to eat pumpkin bread this time of year is nothing short of a compulsion. How could it be fall without pumpkin baked goods? How could someone feel like they’ve experienced the fall without sweetened winter squash? It is funny to me that canned pumpkin is available year round, making it in no way a seasonal purchase, but that I don’t feel compelled to buy even canned pumpkin until October. Canned is not like real pumpkins you’ll find in front of grocery stores this time of year; their seasonal availability is limited, in demand, and must be taken advantage of within the span of a couple months. Canned pumpkin isn’t like this, but for me it plays the same role.

The pumpkin in this recipe is from a can, but it should be noted that real pumpkins are available now and can be made into a pumpkin puree that will bring a fair amount more freshness to your baked goods. While it may seem daunting, cooking a pumpkin is very little active time. The oven does most of the work. Just pierce the pumpkin flesh with a fork so it can let off steam while cooking, put the whole pumpkin on a baking sheet and place in a 350 degree oven for 45-60mins. Take it out when the flesh is a little darker and you can easily slide a knife in. Then just carefully cut it in half, and scoop out seeds. The flesh is then easy to scoop from the outer skin.

Whether you are using fresh or canned pumpkin, this pumpkin bread recipe is going to take care of that urge to eat pumpkin bread this fall. The cassava flour is an excellent replacement for wheat flour, and the spices here will yield a very traditional taste. I added dates for extra sweetness, but none are necessary. This recipe is a classic, made free. Warm up from these increasingly cooler mornings by snuggling up with a slice and some coffee. Enjoy!