Thanksgiving is only a few days away, and I wanted to post a recipe that my grain free friends could enjoy and incorporate into their holiday meal. I was again inspired by Elana Amsterdam (Elana’s Pantry), and tweaked the recipe that I am sharing with you today. You can find the original recipe for Paleo Pumpkin Bread on her website: http://www.elanaspantry.com/paleo-pumpkin-bread.
Oddly most of us only think of incorporating pumpkin around Thanksgiving, but pumpkin is a good source of Vitamin A, Vitamin C, Riboflavin and has a very low glycemic load. You can use fresh pumpkins which you can roast and puree, or use organic canned pureed pumpkin for this recipe. Either way (I tried both), you will end up with a wonderful spicy light bread that says Autumn. Without further adieu, here is my version of Grain Free Pumpkin Bread:
¾ Cup Blanched Almond Flour
¼ Cup Tapioca or Arrowroot Starch
¼ teaspoon Celtic Sea Salt
½ teaspoon Baking Soda
3 teaspoons Ground Organic Cinnamon
1 teaspoon Ground Organic Nutmeg
1 teaspoon Ground Organic Cloves
1 teaspoon Ground Organic Ginger
1 teaspoon Ground Organic Allspice
½ Cup Organic Pumpkin Puree
3 Tablespoons Raw Honey (melted if solid)
10 Drops of liquid Cinnamon Stevia
3 Pastured Eggs
Preheat oven to 350 degrees F.
Combine Almond Flour, Tapioca/Arrowroot Starch, Sea Salt, Baking Soda, and Spices in a bowl. Whisk to combine.
Add Pumpkin, Honey, Stevia and Eggs and mix with a hand held mixer until well combined.
Pour batter into a small loaf pan well greased with coconut oil or butter and bake for 35 – 45 minutes.
Cool in pan for 20 to 30 minutes before unmolding. Use a knife to run around the bread if it seems to be sticking.
Note: you can also add dried cranberries and/or pecan pieces for a festive flare, or top with homemade honey butter.