05 Nov Paleo Pumpkin Bread
Posted at 17:29h
in
by Caryn
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
- 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.
- Mix together flour, starch, baking soda, cream of tartar, salt and spices.
- Combine water and vanilla in a small bowl.
- 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.
- Add flour mixture to in 3 parts, alternating with water mixture until well combined.
- Fold in chopped dates and put into prepared pan.
- 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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