Paleo Burnt Caramel Pumpkin Bread

Embrace the warm, cozy flavors of fall with this delicious paleo pumpkin bread, made with almond flour and real pumpkin puree. Infused with seasonal spices like cinnamon, nutmeg, and clove, this pumpkin loaf is taken to the next level with Alter Eco’s Burnt Caramel chocolate bar, adding a rich, caramelized twist to every bite. Perfect for breakfast, snack, or dessert, this gluten-free, refined sugar-free recipe is easy to make and packed with wholesome ingredients. Gather your ingredients, preheat your oven, and enjoy a slice of autumn’s best flavors today!

Ingredients

• 1 c. pureed pumpkin
• 3 eggs
• 1 tsp. vanilla extract 
• 1 c. coconut sugar
• 4 tbsp. butter (melted)
• 2 c. almond flour
• 1/4 tsp. salt
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. ginger
• 1 tsp. nutmeg
• 1 tsp. allspice
• 1 tsp. clove
• 1 bar of Burnt Caramel Alter Eco chocolate

Directions

1. Preheat oven to 350.
2. Mix dry ingredients (minus chocolate) first and then add in wet ingredients. Stir until well combined.
3. Chop Alter Eco chocolate and add to dough- fold in.
4. Pour into a greased loaf pan or line the loaf pan with parchment paper.
5. Bake at 350 degrees for 45-50 minutes.
6. Set out and let cool. DEVOUR.