Paleo Pumpkin Bread

Paleo Pumpkin Bread

Ingredients

  • 1 c Cassava Flour
  • 1/2 c Potato Starch
  • 1 tsp. Baking soda
  • 1/4 tsp. Cream of tartar
  • 1 tsp. Salt
  • 1 1/2 tsp. Ground Cinnamon
  • 1/2 tsp. Grated Nutmeg
  • 1/4 tsp. Ground Cloves
  • 1 tsp. Ground Ginger
  • 1/2 tsp. Vanilla
  • 1/3 c Water
  • 1 c Coconut Sugar
  • 6 tbsp. Butter, softened
  • 2 Large eggs
  • 1 c Pumpkin puree (canned or homemade) *see headnote
  • 1/3 c Chopped dates (optional)

Instructions

  1. Preheat oven to 350 degrees and prepare a 9 X 5-inch loaf pan but cutting a piece of parchment paper to fit in the bottom and greasing the edges.
  2. Mix together flour, starch, baking soda, cream of tartar, salt and spices.
  3. Combine water and vanilla in a small bowl.
  4. Beat softened butter with coconut sugar until fluffy then add eggs one at a time. Add pumpkin to butter mixture and beat on low speed until combined.
  5. Add flour mixture to in 3 parts, alternating with water mixture until well combined.
  6. Fold in chopped dates and put into prepared pan.
  7. Bake for about an hour, until bread springs back when pressed gently. Remove from baking pan and allow to cool completely on a cooling rack before cutting.
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