Pumpkin Bread – Gluten Free
2 Large eggs
¾ C unsweetened sunflower seed butter or tahini
½ Cup Grade B maple syrup or honey
½ C pumpkin puree
3 tablespoons ghee/butter, plus more for greasing the pan
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
½ Cup arrowroot powder
1 ½ tablespoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons grain-free baking powder
½ teaspoons grated lemon zest
½ teaspoon ground ginger
¼ teaspoon sea salt
Preheat the oven to 350°F. Lightly grease an 8 ½ x 4 ½ inch loaf pan with ghee/butter, then place a piece of parchment paper on the bottom of the pan.
In a high-speed blender or food processor, combine the eggs, sunflower seed butter, maple syrup, pumpkin puree, ghee/butter, lemon juice, and vanilla. Purée for 30 seconds until smooth and creamy.
Add the arrowroot powder, cinnamon, nutmeg, baking powder, lemon zest, ginger, and salt. Blend for 30 seconds, until well combined.
Pour the batter into the prepared loaf pan. Bake for 60 minutes, until a toothpick comes out clean when inserted in the middle.
Remove the loaf from the oven and allow to cool on the pan for 15 minutes. Remove from the pan, and allow to cool completely on a wire rack before eating. Enjoy!
By: Danielle Walker