PUMPKIN LOAF – PALEO
This gluten free pumpkin loaf is great for breakfast. It’s high in protein with the goodness of pumpkin. The dried cranberries add a nice flavor to this bread. I love the blend of pumpkin and cranberries. So try it! You can eliminate the honey in the ingredients altogether and serve it with a vegetable soup. It is easy to make this loaf. It just takes a bit of time to bake.
PUMPKIN LOAF – PALEO
Cook Time: 1 1/2 hours
Keywords: breakfast paleo gluten-free
Ingredients
- 3 cups pumpkin (1, 796 ml, large can)
- 4 eggs
- ½ tsp sea salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
- 1/4 cup olive or coconut oil
- 2 teaspoons baking powder
- 3 cups fine almond meal (fine almond flour, ground almonds)
- 2 to 4 tbsp honey (if adding cranberries, only put in 2 tbsp honey )
- ½ cup dried cranberries
- pumpkin seeds to sprinkle on top (optional)
Instructions
Preheat oven to 325.
Combine the pumpkin, eggs, salt, spices and oil in a bowl.
Add the almond meal and baking powder. Mix well.
Line a 9 x 9 with parchment paper.
Spoon the mixture into the dish and sprinkle the top with the pumpkin seeds.
Bake for approximately 1 1/2 hours – check after 1 hour and test as times may vary depending on your oven and temperature.
Cool and enjoy.
Powered by Recipage