AIP Pumpkin Bread with Fudge Sauce (Paleo, AIP)
 
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A delicious allergen free Pumpkin Bread with a decadent fudge sauce! Nut free, Grain Free, Egg free and Dairy Free!
Author:
Serves: 8-10
RecipeIngredients
  • 1½ cups Beth Blends Nut/Cassava Free Grain Free Blend (Yellow bag)
  • 1 can (15 oz) Pumpkin puree
  • ¼ tsp sea salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp vanilla extract
  • 2 tbsps blackstrap unsulfured molasses
  • 2 tbsps coconut sugar
  • 2 tbsps grass-fed gelatin dissolved in ¼ cup plus 2 tbsps hot water.
  • 2 tbsps coconut milk
For the quick fudge sauce:
  • 1 tbsp dark unsulfured molasses
  • 2 tbsps maple syrup
  • pinch sea salt
  • 1 tsp raw cacao powder (use carob powder for AIP) - optional
RecipeInstructions
  1. Pre heat oven to 375 F.
  2. Line a 9 inch loaf pan with parchment paper.
  3. In a large mixing bowl, add the flour blend, pumpkin puree, salt, spices, vanilla, molasses and the coconut sugar. Mix using a whisk or spoon.
  4. In a small bowl, sprinkle the gelatin and sprinkle 1 tbsp of cold water on top to wet it. Then add the hot water and whisk it using a fork to dissolve all the gelatin. Add this liquid to the above mixing bowl and whisk the whole mixture. Add the coconut milk too and whisk again to get a thick but smooth batter.
  5. Pour this batter onto the prepared pan and place in the oven at 375 F for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove the cake form the oven and let cool outside for at least 1 hour before taking it out of the pan and slicing.
For the quick fudge sauce:
  1. Mix all ingredients in a small bowl and whisk to mix well! Pour a tsp of sauce over every serving of the pumpkin bread!
Recipe by Cook2Nourish at https://cook2nourish.com/2022/11/aip-pumpkin-bread-with-fudge-sauce-paleo-aip.html