Paleo Pumpkin Bread

I first made this when I started exploring eating Paleo back in 2013 and I loved it. (I'll be honest, it wasn't even Fall....I just LOVE pumpkin.) As I began day by day eating paleo, I loved cooking up recipes like these to fulfill that desire for sweets and breads. 

Prep time: 10 mins. 

Cook time: 45 mins. 

Serves: 12

What you need: 

3 large eggs

3/4 cup almond butter

1/2 cup maple syrup

1/2 cup canned pumpkin

3 tbps ghee or unsalted butter

2 tsp fresh lemon juice

1 tsp vanilla extract

1/4 cup coconut flour

1.5 tsp cinnamon

1.5 tsp grain free baking powder 

(to make your own 1.5 tsp baking soda & 2 tsp cream of tarter)

1/2 tsp lemon zest

1/2 tsp ginger

1/4 tsp sea salt

1. Preheat the oven to 350 degrees F

2. Lightly grease a loaf pan (8.5x4.5)

3. Place a piece of parchment at bottom of pan

4. Combine eggs, almond butter, maple syrup, pumpkin puree, ghee (or butter), lemon juice, and vanilla

5. Puree in a blender or food processor until creamy (about 30 seconds)

6. Add the coconut flour, cinnamon, nutmeg, baking powder, lemon zest, ginger, and sea salt. 

7. Blend for another 30 seconds until combined

8. Pour batter into pan

9. Bake for 40-45 minutes until fork comes out clean

10. Remove from oven and let cool for 15 minutes

11. Remove from pan and allow to cool for 2 hours

12. Store in refrigerator

DELISH!

(Adapted from Against All Grain)