Fall is in the air and around here that means pumpkins. Here’s a paleo version of pumpkin bread, featured at WellATL, to get you in the spirit.

From the original site:

The challenge with pumpkin bread is to make sure it’s somewhat dense. With almond or nut flours, you’ll often end up with a version that is a little lighter and fluffier than the original. To get the texture (and taste) just right, I used coconut flour, which I thought would add a little extra heaviness. Sometimes with substitutions like coconut flour, you have to add more liquid, like eggs or coconut milk, because the flour really tends to soak up moisture. A good rule of thumb is: For every 1/2 cup of coconut flour you use (in muffins or cookies, for example), add in six eggs. I used four additional eggs since it was a bread, and I wanted it to be a little denser.

Get the recipe here: Paleo Pumpkin Bread