You know that smell, the one that feels like home when it’s baking? That’s this Legit Paleo Pumpkin Loaf and it’s baking season y’all!
I can’t say the temps are really dropping but we did crank our AC so we could enjoy a fire last week. Listen, dipping into the upper 50s at night is a thing to be savored after a Summer of air so hot and thick you could cut into it. And a little taste of Fall gets all those juices flowing, thinking of the holiday season, planning cold weather trips, getting to see family, which, if you are military like we are happens much less than you’d like!
Tonight is my son’s first middle school dance. OMG WHAT IS HAPPENING?! This is almost too much to bear. So I’m baking and channeling fun Fall activities that don’t remind me that my kid is getting old enough to be having school dances. Yesterday for unrelated reasons, I ate stress nachos which were delicious by the way, and today I am distracting myself with buying extra hangers for outerwear, a steam cleaner because dogs, and by baking a loaf of pumpkin bread because denial is one of my favorite maladaptive coping mechanisms. <– Just when you thought you’d never use your undergrad psych degree.
I know pumpkin’s not for everyone and I get that. Just like Halloween decor is most certainly not for me. But then I found a studded black pumpkin at Target to put next to my teal pumpkin (read about the Teal Pumpkin Project HERE), and suddenly I’m getting in the spirit hard. So Legit Paleo Pumpkin Loaf happened and I’m feeling the Fall things with dedicated enthusiasm. Plus y’all should be happy, I’m baking in an actual oven and not the Instant Pot so can we take a moment of silence and think that over for a hot sec. It’s big.
Ok, I think that’s all for now. I mean actually it’s not – it’s not even scraping the surface as to what’s going on in my life right now but it’s the parts that are easy enough to talk about and are delicious so we’ll leave it at that and have another slice with dairy free cream cheese. Happy Fall Y’all!
PrintLegit Paleo Pumpkin Loaf
Ingredients
- 1 packet Legit Blonde Sandwich Mix
- 4 eggs
- 1/2 cup coconut sugar
- 1/3 cup maple syrup
- 3 tablespoons avocado oil, olive oil, or melted ghee
- 2 teaspoons vanilla
- 1/2 cup pumpkin puree
- 1.5 tablespoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1 tablespoon apple cider vinegar
- pinch cloves
Instructions
- Preheat your oven to 350F
- Combine wet ingredients in a blender
- Add spices and then shake in the Legit Blonde Mix
- Blend until all ingredients are incorporated – alternatively you can use a whisk and mixing bowl to combine them
- Spoon the mixture into a bread pan, preferably 8×4 and bake for around 40-45 minutes or until an inserted toothpick comes out clean
I always make legit bread from scratch. Would the modifications be to use the dry ingredients in the recipe in place of the packet and then proceed with the rest of the recipe? I’m dying to try this and also to make a French toast casserole with it!!
Hi Dawn, this uses the Blonde mix which has flax instead of psyllium husk so you might need to make that substitution first and then go from there.
Great – I know what will be for breakfast this weekend!