Fluffy, delicious paleo pumpkin bread. Plus a light and addicting cashew cream cheese frosting!
- 3/4 cup pumpkin purée
- 1/3 cup butter, melted and cooled (can sub coconut oil for dairy free)
- 2 eggs, whisked
- 1/3 cup honey
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1 + 1/3 cup almond flour
- 1/3 cup oat flour (can sub buckwheat flour)
- 1/3 cup tapioca or arrowroot starch
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 1 tsp baking soda
For the cashew cream cheese frosting (optional):
- 1 cup raw cashews, soaked for at least 8 hours
- 2–3 tbsp cream cheese (regular or vegan)
- 1/4 cup water or dairy free milk
- 1 tbsp pure maple syrups
- pinch of sea salt
- Preheat oven to 350°F and line a standard loaf pan with parchment paper.
- In a large bowl, whisk together the pumpkin, butter, eggs, honey, coconut sugar, and vanilla until smooth. Stir in the almond flour, buckwheat flour, tapioca (or arrowroot) flour, seasonings, and baking soda until everything is well-combined.
- Spread batter out with a spatula evenly in the loaf pan. Bake for 45-50 minutes, until a toothpick comes out mostly clean. Allow to cool in the pan for 10 minutes, then lift by the parchment paper and transfer to a cooling rack to finish cooling.
- (Optional) While cooling, make the whipped cashew cream cheese frosting by blending all ingredients until very smooth. When ready to serve, top the loaf with the frosting (you may have some extra- set aside in the fridge for later!), and sprinkle with cinnamon.
- Once completely cooled, store unfrosted loaf in an airtight container on the counter for up to 3 days, or in the refrigerated if frosted is added.
I do not recommend any flour substitutions, as I have only tested the recipe as written!