After countless Fall seasons, a plethora of sugar laden mixes in the ‘health’ food stores, and numerous failed recipes on the internet, I’ve finally come up with the one. And this one is anything but your BASIC pumpkin bread. One because it’s paleo and two it’s actually healthy. This pumpkin bread is moist (we all hate the word but there is no other word to use in in place so get over it already), light, and perfectly pumpkin spiced Sidenote: what even IS pumpkin spice? It’s just a bunch of delicious spices that have nothing to do with pumpkin. Just accept it and move on.
You will not regret this. But you might regret that Pumpkin Spice Latte… dump it out. It’s got 13 teaspoons of sugar, “skinny” or not. Drink this instead: Pumpkin Spice Latte Hot and Iced.
Here we go.
What you need:
1 can of pumpkin
1 cup almond or cashew butter
1/2 cup honey or maple syrup
1.5 teaspoons vanilla extract
1 cup GF brown rice flour
1.2 cup GF oat flour
1 tsp baking soda
1 tsp baking powder
1tbs pumpkin pie spice
1 tsp cinnamon
1/4 tsp cardamom
pinch of sea salt
2 eggs whisked
What to do:
- Mix all the wet ingredients in a kitchenaid mixer or with a handheld mixer.
- In a separate bowl, combine the dry ingredients. *Cardamom tip: Buy a tiny amount in the bulk spice section of Whole Foods- it goes a LONG way and it’s way less expensive than a whole jar of it. And yes you need it.
- Slowly add the dry mixture to the wet and combine
- Taste it. No really, do it. Add more spice if you want.
- THEN add the 2 whisked eggs. We don’t want anyone getting sick here.
- Pour into a lightly greased bread pan (I used coconut oil spray from Trader Joe’s)
- Bake for 40-45 minutes, but watch it closely because baking time will vary significantly depending on your oven and bread pan. Do not over-bake this. It should be done when the top is golden and a toothpick/knife comes out relatively dry.
- Enjoy with pumpkin coffee. Or cinnamon tea. Or anything really.