Paleo Pumpkin Bread

By ROBandSEAN

Ingredients

• Version 1:
• 2 large eggs
• 3/4 cup sunbutter (you may also use almond butter)
• 1/2 cup grade B maple syrup
• 1/2 cup pumpkin puree (homemade or canned)
• 3 tablespoons softened palm shortening, ghee, or unsalted butter
• 2 teaspoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup arrowroot powder
• 1 1/2 tablespoons cinnamon
• 2 teaspoons nutmeg
• 2 teaspoons grain-free baking powder (or make your own- 1tsp baking soda+2 tsp cream of tartar)
• 1/2 teaspoon lemon zest
• 1/2 teaspoon ginger
• 1/4 teaspoon sea salt
• note: if almond butter is used, decrease baking powder to 1.5 teaspoons and add 1/2 teaspoon baking soda
• Version 2:
• This version does not use arrowroot starch but instead uses fiber-rich coconut flour. Note the baking times are different than the original recipe
• above.
• 3 large eggs
• 3/4 cup sunbutter (you may also use almond butter)
• 1/2 cup grade B maple syrup
• 1/2 cup pumpkin puree (homemade or canned)
• 3 tablespoons softened palm shortening, ghee, or unsalted butter
• 2 teaspoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup coconut flour
• 1 1/2 tablespoons cinnamon
• 2 teaspoons nutmeg
• 2 teaspoons grain-free baking powder (or make your own- 1tsp baking soda+2 tsp cream of tartar)
• 1/2 teaspoon lemon zest
• 1/2 teaspoon ginger
• 1/4 teaspoon sea salt
• note: if almond butter is used, decrease baking powder to 1.5 teaspoons and add 1/2 teaspoon baking soda

Details

Preparation time 10mins
Cooking time 70mins
Adapted from againstallgrain.com

Preparation

Step 1

1. Preheat oven to 350 degrees F.
2. Lightly grease an 8.5×4.5 loaf pan then place a piece of parchment paper on the bottom of the pan.
3. In a high-speed blender or food processor, combine the eggs, sunbutter, maple syrup, pumpkin puree, palm shortening, lemon juice, and
vanilla. Puree for 30 seconds until smooth and creamy.
4. Add the arrowroot, cinnamon, nutmeg, baking powder, lemon zest, ginger, and sea salt. Blend again for 30 seconds until well combined.
5. Pour the batter into the prepared loaf pan. Bake for 60 minutes, until a toothpick comes out clean.
6. 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, about
2 hours. Store tightly wrapped in the refrigerator.
Version 2:
1. Preheat oven to 350 degrees F.
2. Lightly grease a glass or metal 8.5×4.5 loaf pan then place a piece of parchment paper on the bottom of the pan.
3. In a high-speed blender or food processor, combine the eggs, sunbutter, maple syrup, pumpkin puree, palm shortening, lemon juice, and
vanilla. Puree for 30 seconds until smooth and creamy.
4. Add the coconut flour, cinnamon, nutmeg, baking powder, lemon zest, ginger, and sea salt. Blend again for 30 seconds until well combined.
5. Pour the batter into the prepared loaf pan. Bake for 40-45 minutes, until a toothpick comes out clean.
6. 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, about
2 hours. Store tightly wrapped in the refrigerator