Grain-Free Pumpkin Bread
Makes 1 Small Loaf
By Natural Healing Expert, Leah E. McCullough
Instead of a gluten-free flour mix that might have just as problematic ingredients as wheat, I use almond flour (ground up blanched almonds) or coconut flour in the occasional baked goods I make. This pumpkin bread recipe also had no refined sweeteners, but it still has honey, so while not super-sweet it should still be eaten in moderation and with lots of butter on top. This recipe can be easily doubled and still made in the same loaf pan.
Ingredients
1 ½ cups almond flour
½ cup pumpkin puree (see recipe below)
2 Tablespoons melted butter, plus a little more for greasing the pan (I like Kerry Gold)
2 teaspoons Pumpkin Pie Spice for Everything
¼ cup honey (raw, local and organic if possible)
Pinch unrefined sea salt (1/8 teaspoon)
2 eggs (preferably pasture-raised and not fed with soy)
Method
Preheat oven to 325˚F. Grease a loaf pan (I like to use glass). Blend all pumpkin bread ingredients until smooth. Pour batter into the greased loaf pan. Bake for about 45 minutes or until a toothpick can be inserted into the center and come out clean.
