Run Far Girl

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.

Pumpkin butter and almond butter on roasted spaghetti squash. Pumpkin bread and butter. Pumpkin granola.

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.

Pumpkin bread plain or topped with pumpkin butter, either way delicious!

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. 

Enjoy!

–Sarah