This pumpkin bread recipe is very versatile. Rose and I made it into muffins on Facebook the other day, and it’s just as good. The recipe is gluten free and paleo, but the pumpkin bread is so moist and full of flavor, no one will know the difference.

How To Make Pumpkin Bread

Start off with the dry ingredients Mix the paleo flour with orange zest, baking soda, baking powder, and lots of yummy pumpkin spice.

In a separate bowl, beat two eggs with half a cup of coconut sugar until foamy, about 2 minutes. Add 1 cup of pumpkin puree. Remember, that puree is only the cooked pumpkin meat, you don;t want pumpkin pie filling because it is seasoned and has tons of sugar.

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