This healthy paleo pumpkin bread is a delicious sugar free fall treat. This recipe makes a moist thick bread with flavors of maple, warm spices and rich pumpkin.
Pre-heat oven to 325°. First make sure that the coconut oil is softened so that it's pliable and not totally hard. It's also ok if it's melted. Combine all of the pumpkin bread ingredients in a bowl and mix with a hand blender or with a food processor. The batter will be thick.
Use 1/2 tbsp of coconut oil to grease a loaf pan. Place batter into the pan and bake for 60 minutes. Remove and let cool before icing.
Scoop the coconut cream into a bowl. Add maple syrup and cinnamon.
Use an electric mixer on low to lightly whip the cream together until everything is combined-- about 30 seconds.
Once the bread has cooled, drizzle the icing over the bread. Use a brush to spread it evenly if desired.