© 2017 by PALEOinheels. All rights reserved.

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon

PUMPKIN SPICE BREAD

DELICIOUS, WARMING CINNAMON FLAVOURS BAKED WITH PUMPKIN SPICE INTO A GOLDEN SPONGY LOAF

BEST PUMPKIN BREAD EVER

SERVES: 8 SLICES

INGREDIENTS:

  • 2 eggs

  • 1/4 cup almond butter (I use Meridian)

  • 1/2 cup cashew butter (I use Meridian)

  • 1/2 cup maple syrup (I use Buckwud)

  • 1/2 cup pumpkin purée (I use Libby’s)

  • 2 tbsp softened coconut oil

  • 1 dessert spoon fresh lemon juice

  • 1 teaspoon vanilla extract

  • 1/2 cup arrowroot powder

  • 1.5 heaped tbsp cinnamon

  • 2 tsps ground or grated nutmeg

  • 1.5 tsp baking powder

  • 1/2 tsp bicarbonate soda

  • 1 dessert spoon fresh grated lemon zest

  • 1/2 tsp fresh or frozen ginger (I used frozen)

  • 1/2 tsp pink salt

DIRECTIONS:

  1. Preheat oven to 180 degrees.

  2. Lightly grease a small loaf pan (I prefer to use a silicon pan) approx 8″x4″ using some coconut oil.

  3. In a high-speed blender such as a Vitamix or food processor, combine the eggs, nut butters, maple syrup, pumpkin purée, coconut oil, lemon juice, and vanilla. Blend for 30 seconds until smooth and creamy.

  4. Add the arrowroot powder, cinnamon, nutmeg, baking powder, bicarbonate soda, lemon zest, ginger, and salt. Blend again for 30 seconds until well combined. Scape down the sides with a spatula if required.

  5. Pour the batter into the prepared loaf pan. Bake at the top of the oven for 15 minutes, then reduce the heat to 170 degrees and move the bread to the centre and bake for a further 30 minutes until a toothpick comes out clean.

  6. Remove the pumpkin bread from the oven and allow to cool in the pan for 10 minutes.

  7. Remove from the pan and cool completely on a cooling rack before eating, about 2 hours.

  8. Store in an airtight container. I would expect this bread to store well in the fridge for up to four days however we ate ours within 24 hours so couldn’t say for sure!