You all know that I love creating new recipes, and while creating a crock pot recipe or a new dinner skillet is useful it really doesn’t compare to the satisfaction I get from creating a new baked good. Obviously, baked goods only have a limited place in a healing diet, but when you have been following a healing diet for as long as I have (3 years AIP, almost 5 total paleo) you do still need to enjoy the occasional treat. That being said, creating paleo and AIP treats that are as satisfying or fun as their standard American diet counterparts can be a challenge.

With pumpkin-mania in full swing it is hard ti go a day without going into a store and being bombarded with all things cinnamon, caramel, pumpkin and maple… and let’s not even talk about the Halloween candy. I am not immune to the longing that comes from watching everyone around you sipping on PSLs and eating cinnamon buns, but this year I had something up my sleeve! I had an idea for a new recipe that was going to kick some serious fall A**. Pumpkin bread… AIP compliant pumpkin bread. Pumpkin bread that tasted like bread and looked like bread and was delicious and smelled like fall. I was prepared for the challenge!

I have been baking with AIP ingredients long enough to have a pretty good idea of how something will work before I try it, but sometimes there is still a little skepticism when a new recipe goes into the oven. With this recipe, I was unsure of how cakey the bread would get but I gave it a try. One try was all it took! It came out beautifully and you better believe that at 8 months pregnant I ate the whole dang pan and sent pictures to all of my paleo friends!

This is by far one of my favorite recipe creations and I am so excited to share it with you in time for you to enjoy it this fall! I made it with chocolate chips, but if you are still in the full elimination phase and haven;t reintroduced chocolate I would highly recommend adding in some raisins or just enjoying it plain.

Pumpkin Bread (AIP/Paleo)

(Yields 1 mini loaf)

Ingredients: 

1 Cup of Sweet Potato Flour

1 TBS Ground Cinnamon

1 ½ tsp Grain Free Baking Powder

¼ Sea Salt

½ Cup of Pureed Pumpkin

½ Cup Maple Syrup

½ Cup of Palm Shortening

1 tsp Vanilla Extract

1/2 tsp Ground Ginger

Optional Add Ins:  Enjoy Life Chocolate Chips (Omit For AIP), Raisins

Directions: 

Preheat oven to 350 degrees. In your food processor, combine your sweet potato flour, cinnamon, baking powder, sea salt, pumpkin, maple syrup, palm shortening, and vanilla extract and blend until smooth. Stir in your optional add ins. Grease a mini loaf pan and pour in your batter. Bake for 40-45 minutes or until a toothpick comes out clean. Allow it to cook slightly before gently flipping it out of the pan. Cool completely and enjoy. Store in the refrigerator.