You don’t want to miss this ooey-gooey paleo AIP pumpkin bread recipe.
Who runs fall? PUMPKIN! I spend all year waiting for pumpkin season to return so I can spend my days making paleo AIP pumpkin recipes. These have all the fall recipe goodness with none of the inflammatory ingredients. Win/win if you ask me.
Paleo AIP Pumpkin Bread was born out of missing my mom.
That lady would pumpkin it up when the temps started to change. She mostly focused on pumpkin bars and pumpkin muffins, both filled with cream cheese frosting. I’m not entirely sure how to make cream cheese frosting AIP yet, but maybe some day! It’s always nice to have something comforting that reminds me of her, even if it’s a modified version.
You don’t need to spend a bazillion dollars on ingredients
Cassava flour can be expensive but it’s the closest AIP flour to regular flour. I recently found it at a fraction of the price at Thrive Market, an online grocery store that has tons of AIP options (and even allows you sort by AIP approved groceries!). Thrive’s name brand cassava flour is just as good as the other brands and saves you quite a bit of cash. You can find all the ingredients in this recipe there.
BONUS? If you’ve never used Thrive Market before, you can get 25% off by going to Thrivemarket.com/rootedinhealing (this is an affiliate link that helps support my blog and my family’s income– thank you for using it!).
Paleo AIP pumpkin bread has 13 ingredients, but don’t let that intimidate you. It’s super simple to whip up and then you can munch on it all week long. If you don’t have AIP chocolate chips on hand, head here for my recipe. Lazy girl tip: just make chocolate chunks instead of chips. Same flavor but it takes way less time!
Paleo AIP Pumpkin Bread
- loaf pan
- mixing bowl
- 2 very ripe bananas
- 1 cup pumpkin puree
- 1 tsp apple cider vinegar
- 1 tsp vanilla powder
- 1/2 cup coconut oil
- 1/4 cup molasses
- 1/4 cup maple syrup
- 1 cup cassava flour
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/2 cup AIP carob chips/chunks see notes section
- 1 tbsp ground cinnamon
- 1/2 tsp ground cloves
- Preheat oven to 350 degrees
- Place the banana, pumpkin puree, apple cider vinegar, vanilla, maple syrup, molasses, and coconut oil into a stand mixer and mix to combine
- In a separate bowl, combine the cassava flour, coconut flour, baking soda, ground cinnamon and ground cloves together, stir to combine
- Carefully add the dry mixture to the wet mixture and mix to combine
- Fold in the carob chocolate chips
- Place the mixture in a greased loaf pan
- Bake for 50-60 minutes, using a toothpick to test for doneness
- Let the loaf cool for approximately 30 minutes before cutting
- Enjoy with coconut butter or ghee (ghee = AIP reintroduction)