Pumpkin Bread

How is Thanksgiving next week already?  It just doesn’t seem right.  But, I enjoy the time that you can get fresh cranberries at the grocery store, eat your fill of everything cranberry, and have an excuse to make more pumpkin baked goods.  I will be making this bread to take to our Thanksgiving gathering.  It is also good any time of year as part of breakfast, a snack, or dessert.

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The original recipe comes from:

http://againstallgrain.com/2013/10/01/gluten-free-pumpkin-bread/

I have made both versions of the recipe, using arrowroot powder and using coconut flour.  I have slowly begun using coconut flour in my baked goods, and it really doesn’t affect the taste (coming from a person that is very sensitive to coconut flavor!).  Both versions have turned out well and tasted great.

INGREDIENTS:

Version 1 (using arrowroot powder):
-2 large eggs
-¾ cup almond butter
-½ cup maple syrup
-½ cup pumpkin puree
-3 tablespoons softened unsalted butter
-2 teaspoons lemon juice
-1 teaspoon vanilla extract
-½ cup arrowroot powder
-1½ tablespoons cinnamon
-2 teaspoons nutmeg
-1 1/2 teaspoons baking powder
-½ teaspoon ginger
-¼ teaspoon sea salt
-½ teaspoon baking soda

Version 2 (using coconut flour):
-3 eggs
-¾ cup almond butter
-½ cup maple syrup
-½ cup pumpkin puree
-3 tablespoons softened unsalted butter
-2 teaspoons lemon juice
-1 teaspoon vanilla extract
-¼ cup coconut flour
-1 ½ tablespoons cinnamon
-2 teaspoons nutmeg
-1 1/2 teaspoons baking powder
-½ teaspoon ginger
-¼ teaspoon sea salt
-½ teaspoon baking soda

INSTRUCTIONS:

Version 1:
Preheat oven to 350 degrees F.  Lightly grease an 8.5×4.5 loaf pan then place a piece of parchment paper on the bottom of the pan.  Combine the eggs, almond butter, maple syrup, pumpkin puree, butter, lemon juice, and vanilla. Mix for 30 seconds until smooth and creamy.
Add the arrowroot, cinnamon, nutmeg, baking powder, baking soda, 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, about 2 hours. Store tightly wrapped in the refrigerator.
Version 2:
Preheat oven to 350 degrees F.
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.  Combine the eggs, almond butter, maple syrup, pumpkin puree, butter, lemon juice, and vanilla. Mix for 30 seconds until smooth and creamy.
Add the coconut flour, cinnamon, nutmeg, baking powder, baking soda, ginger, and sea salt. Blend again for 30 seconds until well combined.
Pour the batter into the prepared loaf pan. Bake for 40-45 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, about 2 hours. Store tightly wrapped in the refrigerator.

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Happy (early) Thanksgiving!  🙂

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