Autumn (or Herbst as they say it over here in Germany) has always been my favorite season. From cozy sweaters to pumpkin carving to mulled wine, it is a true festival for my senses. This year I started a new tradition of baking pumpkin bread on Halloween morning!
While indulging in the seasonal delicacies is something of a tradition as the weather grows cooler, it is still important to me to keep health in mind. That is why I’ve crafted up this delicious pumpkin bread that suits a variety of dietary lifestyles (paleo, gluten-free, grain-free) so that everyone can still indulge.
Using a base of alternative flours, this tasty pumpkin bread is flavored with a blend of real pumpkin, classic fall spices, including cinnamon, ginger, and nutmeg and is sweetened with maple syrup. Mmmmmm….
Servings
8
Ready In:
45 mins
Calories:
369
Good For:
Autumn
Ingredients
- 1/2 cup of ghee
- 1 cup pumpkin puree (canned or a baked fresh pumpkin)
- 1/2 cup of maple syrup or raw honey
- 2 large eggs
- 1/4 cup unsweetened almond or coconut milk
- 1 tsp vanilla extract
-
1.5 cups cassava flour
-
2 cups tigernut flour
-
3/4 tsp baking soda
-
1/2 tsp baking powder
-
1/2 tsp sea salt
- 2 tsps pumpkin pie spices
-
ground cinnamon
Nutrition Facts
Pumpkin contains a powerhouse of vitamins and minerals such as, vitamins A, C, E, iron, copper and manganese. Besides being packed with vitamins and minerals, it low in calories, as it is 94% water.
If you are trying to make healthier decisions in your diet, this pumpkin bread recipe is a win-win. You get savory, sweet, filling and healthy all in one bite!
| Servings | 8 |
| Amount per Serving | |
| Calories | 369 |
| Total Fat | 21.6 g |
| – Saturated Fat | 9.9 g |
| Cholesterol | 79 mg |
| Sodium | 167 mg |
| Total Carbohydrate | 38.4 g |
| – Dietary Fiber | 8.7 g |
| – Total Sugars | 23.5 g |
| Protein | 3.6 g |
Step by Step Instructions
Step 1
Preheat the oven to 350F or 175C. Grease a loaf pan.
Step 2
In a large bowl, whisk together the pumpkin puree, ghee, maple syrup, eggs, almond milk, and vanilla.
Step 3
In a separate bowl, whisk together the tigernut flour and cassava flour, baking soda, baking powder, salt and pumpkin pie spices.
Step 4
Gradually add the dry mixture into the wet mixture and stir until smooth. Pour the batter into the prepared loaf pan and, if desired, sprinkle the top lightly with cinnamon.
Step 5
Bake for 45 minutes, until a toothpick inserted into the center comes out clean. I then stick the toothpick all over the bread and drizzle the top with maple syrup so the syrup soaks down into the bread. Let the loaf cool for 10 minutes. Remove it from the pan, transfer it to a cooling rack, and let it continue to cool for 20 minutes before slicing.
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