Paleo Pumpkin Bread
Friends, I have tried desperately to like pumpkin pie. I have heaped mounds of whipped cream a top it; but, maybe it's due to the many bad ones I've been given growing up. For starters, the crusts were always overcooked. No, they were burnt. And then there's the whole pumpkin itself.
Could it be growing up in Arizona led me astray for the glory of Fall? It could with no pumpkin patch visits, or homemade pumpkin puree. I threw it all out. Everything pumpkin must go, including pumpkin bread.
Then, this wayfaring stranger returned to the state of her birth, and discovered the pockets of gladness abounding in the Autumn months. The crisp, cold air. The warm drinks and hot soups awakening the damp bones. Don't even get me started on the sweaters, scarves and hats this displaced Arizonian girl longed for every day it hit below 80.
I rediscovered pumpkin. I discovered sweet meat squash actually and how sweet it is after roasting it in the oven, and satisfying to puree it in your own kitchen. I made a vow to never buy canned pumpkin again. I'm sure it made a difference, and this pumpkin bread lays claim to it. However, I've broken in my rainboots trudging through the mucky patch to get me some sweet meat squash for all things pumpkin. That is except the pumpkin pie.
Paleo Pumpkin Bread (printable recipe)
One element I feel which makes this bread come alive is using freshly ground nutmeg & cloves. I have an old coffee grinder, which I use for grinding flax & chia seeds into meal, or whole spices into ground ones. Simply wipe the grinder out between uses.
3 cups almond flour
1/3 cup coconut sugar
1/4 cup flax meal
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp baking soda
1/2 tsp salt
3 eggs, room temperature
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 cup pumpkin puree
1 tsp vanilla
Preheat oven to 350. Line a 9x5 loaf pan with half sheet of parchment paper and press into the sides with some of it laying over the sides.
In a medium bowl, combine the dry ingredients of almond flour, coconut sugar, flax meal, baking soda, salt, ginger, cinnamon, nutmeg and cloves.
In the bowl of a standing mixer, add all the wet ingredients, eggs, coconut oil, maple syrup, pumpkin puree and vanilla, and mix together for 30 seconds. Add the dry ingredients to the wet ingredients and mix on low speed for 30 seconds. Increase to medium speed and mix for an additional 45 seconds. Pour batter into prepared parchment lined pan. Bake for 55-60 minutes, until a toothpick inserted in the middle comes out clean.
Allow to sit in pan on cooling rack for 10 minutes. Remove bread in the parchment from the pan to the cooling rack and cool for another 5 minutes (or slice it right away). Serve.