Pumpkins are definitely the highlight of fall, so I’m always finding new ways to incorporate this naturally sweet veggie into new recipes. It’s packed with beta-carotene for healthy, glowing skin and fiber for “all systems go” digestion.
I love using almond flour for baking, because (aside from being gluten-free) it lends protein and transforms ordinary guilt-inducing, white flour baked goods into smart, energizing choices that still taste delicious. I also like to use honey instead of white sugar, because although your body metabolizes them the same, honey is less refined. The bees make it and we eat it. Honey is also believed to minimize your body’s response to local allergens like pollen (assuming you use local honey).
With a decent 4 grams of protein and 2 grams of fiber per slice, I’m happily enjoying this spiced pumpkin bread instead of my whole grain toast in the morning.
Makes 10 hearty slices.
1 cup Almond Flour (such as Bob’s Red Mill)
1/2 tsp Baking Soda
1/4 tsp Sea Salt
1 Tbsp Cinnamon
1 tsp Nutmeg
1/2 tsp Allspice
1/2 tsp Cloves
1/2 tsp Ginger
1/2 cup Pureed Pumpkin (I use canned)
3 Eggs
3 Tbsp Honey
2 tsp Vanilla Extract
Preheat oven to 350 degrees. Coat all sides of one large loaf pan with coconut oil or butter. Mix dry ingredients in one bowl and wet ingredients in another. Combine and stir until smooth. Bake 35-45 minutes or until toothpick test comes clean. (Optional: Garnish with pumpkin seeds.)
