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+ servings

Pumpkin Bread

Ingredients

  • 2 eggs, at room temperature (large or XL)
  • ¾ cup almond butter
  • ½ cup maple syrup
  • ½ cup pumpkin puree
  • 3 Tbsp palm shortening, softened
  • 2 tsp lemon juice (fresh is best)
  • 1 tsp vanilla extract
  • ½ cup arrowroot powder
  • 1 ½ Tbsp cinnamon
  • 2 tsp nutmeg
  • 1 ½ tsp grain-free baking powder
  • ½ tsp baking soda
  • ½ tsp lemon zest
  • ½ tsp ginger
  • ¼ tsp sea salt

Instructions

  • Preheat oven to 350° F
  • Lightly grease a loaf pan and place a piece of parchment paper on the bottom of the pan.
  • In a food processor, combine the eggs, almond butter, maple syrup, pumpkin puree, palm shortening, lemon juice, and vanilla. Puree for until smooth and creamy.
  • Add the arrowroot powder, cinnamon, nutmeg, baking powder, baking soda, lemon zest, ginger, and sea salt. Blend again for 30 seconds until well combined.
  • Pour the batter into the prepared loaf pan. Bake for 60 minutes, until a toothpick comes out clean.
  • Remove the loaf from the oven and allow to cool in the pan for 15 minutes. Remove from the pan and cool completely before eating (~ 2 hours)
  • Store tightly wrapped in the refrigerator.