Pumpkin is a popular autumn ingredient found in everything from soups to pancakes, and even mac and cheese. Just one cup of this orange vegetable contains more than 200 percent of your recommended daily intake of vitamin A, an essential nutrient for healthy eyes and skin.
Here's a gluten-free, grain-free version of pumpkin bread, sweetened without white sugar and full of warming spices like cinnamon and nutmeg. Consider serving this pumpkin loaf with coffee or tea in the morning or toasted at night with butter or cranberry jam.
Makes 1 loaf
1 cup almond flour
¼ teaspoon sea salt
½ teaspoon baking soda
2 tablespoons cinnamon
½ teaspoon nutmeg
1 cup pumpkin puree or (make your own)
½ cup maple syrup or honey (tastes sweeter with honey)
Coconut oil or butter to grease the pan
Add almond flour, salt, baking soda, cinnamon, and nutmeg to a large blender or food processor. Then add pumpkin, maple syrup or honey, and eggs. Blend all ingredients until smooth, or about 1 minute. Pour batter into a greased loaf pan. Bake at 350°F for 40-45 minutes. Let cool for at least 15 minutes before removing from the pan.
© 2016 Omega Institute for Holistic Studies