AIP Pumpkin Bread with fudge sauce (Paleo, AIP)

coconut flour

🥗Healthier: almond flour

💰Cheaper: oat flour

Almond flour is lower in carbs and higher in protein.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with a similar flavor.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and budget-friendly.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Cocoa powder is less sweet and can be used in baking.

Add 1.5 cups of bed splends nut and cassava free flour blend to a large mixing bowl.

Add one can (15 oz) of pumpkin puree to the mixing bowl.

Add 0.25 teaspoon of sea salt to the mixture.

Add 1 teaspoon of ground ginger to the bowl.

Add 1 teaspoon of ground cinnamon to the bowl.

Add 1 teaspoon of vanilla extract to the mixture.

Add 1 tablespoon of coconut sugar to the bowl, or up to 2 tablespoons for more sweetness.

Add 2 tablespoons of molasses to the mixture.

Dissolve 2 tablespoons of unflavored gelatin in 0.25 cup plus 2 tablespoons of hot water, mixing until there are no lumps.

Mix the dissolved gelatin into the mixing bowl.

Add 2 tablespoons of coconut milk to the mixture for moisture.

Mix all the wet and dry ingredients together until well combined, achieving a wet dough texture.

Prepare a loaf pan by greasing it and lining it with parchment paper.

Pour the batter into the prepared loaf pan and smooth out the top.

Bake in a preheated oven at 375°F for about 1 hour, checking for doneness after 50 minutes with a toothpick.

Let the bread cool completely for at least 1 hour before attempting to slice it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens