Paleo Pumpkin Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup arrowroot flour1 Tbs cinnamon1/4 tsp nutmeg1/4 tsp ground ginger1 1/2 tsp baking powder1/2 tsp baking soda1/4 tsp sea salt3/4 cup natural, sugar-free almond butter2 large eggs1/2 cup pure maple syrup3 Tbs coconut oil1/2 cup canned or freshly baked pumpkin (pumpkin should be the only ingredient if canned)1 Tbs fresh lemon juice1 Tbs pure vanilla extract
Preheat oven to 350 degrees F. Coat an 8.5×4.5 loaf pan lightly with coconut oil. Combine the arrowroot, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt in a medium bowl. Stir until combined.
In a large bowl, combine the almond butter, eggs, maple syrup, coconut oil, pumpkin, lemon juice and vanilla in a large bowl. Stir with a wooden spoon or spatula until well combined. Add in the dry ingredients and mix well.
Pour the batter into your pan and bake for 50-60 minutes, until top is browned and a toothpick inserted in the center comes out clean. Allow to cool completely before slicing and serving
Serving Size: Makes 12 slices. 1 Slice per serving
Number of Servings: 12
Recipe submitted by SparkPeople user ALYNN713.
In a large bowl, combine the almond butter, eggs, maple syrup, coconut oil, pumpkin, lemon juice and vanilla in a large bowl. Stir with a wooden spoon or spatula until well combined. Add in the dry ingredients and mix well.
Pour the batter into your pan and bake for 50-60 minutes, until top is browned and a toothpick inserted in the center comes out clean. Allow to cool completely before slicing and serving
Serving Size: Makes 12 slices. 1 Slice per serving
Number of Servings: 12
Recipe submitted by SparkPeople user ALYNN713.
Nutritional Info Amount Per Serving
- Calories: 166.7
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 166.1 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.4 g
- Protein: 2.5 g
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