For the past month I’ve been eating pumpkin in the form of breads and butters and drinking it in the form of smoothies, tea and coffee. It started when I bought Trader Joe’s Pumpkin Butter I started putting it on everything from spaghetti squash to yogurt, and in the processed I created a crazy craving.
I love pumpkin bread but I wanted to try and make a “healthier/low carb” variation so I decided to modify a banana bread recipe from the cookbook Paleo Comfort Foods. The original recipe replaces traditional flour with almond flour and of course calls for mashed bananas. I decided to keep all the original ingredients in-tact but swap out the banana for pumpkin and add the all-important pumpkin pie spice. I didn’t have any pumpkin pie spice so I decided to make a large batch of my own.
Homemade Pumpkin Pie Spice
4 Tbs. cinnamon
4 tsp. nutmeg
4 tsp. ginger
3 tsp all spice
Mix all spices together. Yields about 1/4 cup of pumpkin pie spice.
Paleo Pumpkin Bread
Preheat oven to 350
3 cups almond flour
2 tsp. baking soda
1/2 tsp. salt
3 Tbs. Homemade Pumpkin Pie Spice
6 packets stevia
1/4 coconut oil
4 large eggs
1 c. canned pumpkin
3 tsp. vanilla
1) Measure and mix dry ingredients together: almond flour, soda, salt, spice and stevia. Set aside
2) Measure and mix wet ingredients together: coconut oil, eggs, pumpkin and vanilla. Carefully fold wet ingredients in with the dry, mixing throughly.
3) Spray a loaf pan with non-stick spray and spoon batter into pan.
4) Bake at 350 for 55 minutes or until a knife inserted in the center comes out clean. Let cool for 5-10 minutes before slicing.