Pumpkin Bread

This gluten free pumpkin bread is courtesy of Danielle Walker’s againstallgrain.com (check out her recipes!)

Ingredients:

• 2 large eggs

• 3/4 cup unsweetened sunflower seed butter or tahini

• 1/2 cup grade B maple syrup or honey

• 1/2 cup pumpkin puree

• 3 tbsp soft ghee, coconut or palm oil plus more to grease pan

• 2 tsp fresh lemon juice

• 1 tsp vanilla extract

• 1/2 cup arrowroot powder

• 1-1/2 tbsp ground cinnamon

• 2 tsp ground nutmeg

• 2 tsp grain-free baking powder

• 1/2 tsp grated lemon zest

• 1/2 tsp ground ginger

• 1/4 tsp sea salt

Instructions:

1. Preheat oven to 350.

2. Lightly grease an 8-1/4 by 4-1/2 inch loaf pan.

3. Place a piece of parchment paper on bottom of pan.

4. In a high-speed blender/food processor, combine eggs, sunflower butter, maple syrup, pumpkin puree, oil or ghee, lemon juice and vanilla. Puree until smooth and creamy, about 30 seconds.

5. Add arrowroot powder, cinnamon, nutmeg, baking powder, lemon zest, ginger and salt. Blend for 30 seconds until well combined.

6. Pour batter into prepared loaf pan.

7. Bake 60 minutes, until toothpick inserted in center comes out clean.

8. Remove loaf from oven and allow to cool for 15 minutes before removing.

9. Allow to cool completely before eating.