Fall is almost here and it’s time to bring out the pumpkin! This Healthy Paleo Pumpkin Bread with Tigernut and Cassava Flour pairs perfectly with a warm drink on a cool day.
As you know, I love veggies and I love to sneak them into my kids’ baked goods. However, this time of year just calls for pumpkin, and that’s okay as pumpkin treats can absolutely be both yummy and nutritious. This grain-free, dairy-free, nut-free, and refined sugar-free pumpkin bread is one of those healthy treats we’ve been indulging on this (almost) fall season.
Tigernut and Cassava Flour Power
I fell in love with cassava as a Peace Corps volunteer in Nicaragua. This starchy root vegetable was truly my comfort food away from my comfort foods. And, when I was reintroduced to cassava as a flour, I fell in love with its ability to make gluten-free breads taste like…bread. It’s also a great source of Vitamin C, resistant starch, and non-refined carbohydrates.
Tigernut flour, also a tropical root vegetable, is impressive in its own right. Did you know a serving of tigernuts has as much iron as red meat! What? And, studies have also shown that tigernuts have a macronutrient ratio almost identical to human breastmilk! In addition to infusing your treats with nutrients, tigernut flour also has a sweet flavor, which means you can usually reduce the amount of sweetener needed. Huge win!
Let’s Bake Some Pumpkin Bread!
Once you gather your ingredients, this recipe comes together quickly and easily. First, you’ll need to combine the dry ingredients in a bowl. The tigernut flour can be a little clumpy, so break up any clumps with a spoon or fork. Honestly, sifting would probably be a good idea, but I don’t, and this bread still turns out great every time.
In another bowl, combine the wet ingredients. Add the dry ingredients to the wet ingredients and mix until combined.
Transfer to a greased or lined bread pan. Sprinkle a few sprouted pumpkin seeds on top and bake for about 60 minutes at 350 degrees.
Let the bread cool for 10 minutes before carefully removing it from the pan and placing it on a cooling rack. Allow the bread to cool completely before slicing.
I hope you enjoy this recipe as much as we do. And, of course, I hope your fall is full of pumpkin treats, warm drinks, good health, and memorable adventures!
Here are a few of the products I used in this recipe. Look for them at your local healthfood store or online:
Healthy Paleo Pumpkin Bread
- 1 cup cassava flour
- 1 cup tigernut flour
- 1 cup pumpkin puree
- 2 eggs
- 1/3 cup avocado oil
- 1/4 cup apple sauce
- 1/4 cup maple syrup
- 1/4 cup milk of choice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 2-3 tablespoons sprouted pumpkin seeds (optional)
Preheat oven to 350 degrees. Grease or line a 8x4 bread pan with parchment paper.
In a large bowl, combine the cassava flour, tigernut flour, baking soda, cinnamon, ginger, salt, allspice, and nutmeg.
In another bowl, combine the pumpkin puree, eggs, avocado oil, apple sauce, maple syrup, milk, and vanilla.
Pour the wet ingredients into the dry ingredients and stir. Pour into the prepared bread pan. Sprinkle sprouted pumpkin seeds on top.
Bake at 350 degrees for 60 minutes, or until a toothpick comes out clean in the middle.
Let cool for 10 minutes before removing from pan and placing on cooling rack. Let cool completely before serving.
Disclaimer: Some of the links on this post are affiliate links and I will earn a commission if you purchase from these links. I have used all of the products I link and recommend them because they are helpful and from companies I trust, not because I may receive a commission.