What better way to celebrate the fall than with a fresh pumpkin bread in the oven? I am so excited to share this recipe with you because it tastes remarkably like the real thing!
Pumpkin bread was huge for my family growing up. There was absolutely nothing like mom’s pumpkin bread. Now that I have adapted a grain free lifestyle, I needed to recreate Mom’s recipe to taste just as good. It will never taste better than Mom’s did but if I could ask her for an opinion, I know she would say this one was fantastic. This one’s for you Mom! 🙂
- 3/4 cup almond butter
- 2 large eggs
- 1/2 cup coconut sugar, honey, or maple syrup
- 1/2 cup plus 2 tablespoons pumpkin puree, fresh or canned
- 1/2 cup organic butter, softened
- 1 1/2 teaspoons lemon juice(the acidity helps activate the baking powder)
- 1 teaspoon pure vanilla extract
- 1/2 cup arrowroot powder
- 1 tablespoon cinnamon
- 1 1/2 teaspoons nutmeg
- 1/2 teaspoon ground ginger
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
Process:
1. Grease and flour an 8 1/2 x 4 1/2 inch pan and preheat the oven to 350.
2. In a mixer, blend eggs, almond butter, sweetener, pumpkin puree, butter, lemon, and vanilla until smooth and creamy.
3. Add arrowroot, cinnamon, baking powder, ginger, and salt until well combined.
4. Bake for 35-60 minutes(baking time really depends on your oven, so check around the 35 minute mark). Bread is done when a toothpick comes out clean.
5. Enjoy this and please post your thoughts and feedback in the comments! 
