Almond Butter Pumpkin Bread

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Fall is here and that means everything pumpkin, from pumpkin patches to pumpkin pies.  Pumpkins are nutritious, tasty and packed with minerals, antioxidants and Vitamin A (necessary for eye health).  They are super easy to roast in the oven and to use in a variety of recipes.

MAKE YOUR OWN PUMPKIN PUREE:  Cut the pumpkin top off first and then cut the pumpkin in half.  Scrape out the seeds and pulp from the center. Then cut the pumpkin halves into thinner slices.  Place them on a baking sheet and roast in the oven at 350˚F for about 50 min. or until tender and golden brown.  Separate the flesh from the skin and pulse the puree in a food processor until smooth.  You may need to add a little water to the puree to get it to become smooth.

I made the pumpkin puree and it filled the whole house with the unmistakable aroma of this wonderous fall vegetable!  Try my Paleo, gluten- and dairy-free bread for breakfast (with butter and your favorite jam) or as a mid-day snack.   

Almond Butter Pumpkin Bread

5 from 1 vote

Print Pin Rate

Prep Time: 15 minutes minutes

Baking Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 6

Author: Naira Yeghian

Equipment

• Loaf Pan

Ingredients

• ¼ cup honey
• ¾ cup almond butter
• 1 tsp of allspice (see notes section on how to make your own)
• ¾ cup pumpkin puree (canned or homemade)
• ½ tsp baking soda
• 1 tsp vanilla
• ½ cup oat flour
• ¼ ground flax seeds
• 3 eggs
• 1 tbsp of chopped pecans
• 1 tbsp of sprouted pumpkin seeds (pepitas)
• chocolate drizzle for topping (optional)

Instructions

• Preheat the oven to 350˚F and line a loaf pan with parchment paper.
• Combine all wet ingredients in a large bowl and mix well.
• Add in the oat flour, flax seeds, baking soda, allspice, pecans, seeds and mix well.
• Pour the batter into the parchment paper lined loaf pan and spread evenly.
• Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and allow the bread to cool on a cooling rack for about 20 minutes.
• In the meantime, melt your favorite chocolate and drizzle over the bread.
• Slice and serve.

Notes

• If you do not have allspice, you can make your own by combining ½ tsp of ground cinnamon, ¼ tsp of ground cloves and ¼ tsp of ground nutmeg.
• You may substitute honey with maple syrup in this recipe.
• This bread is NOT sweet, so if you are looking to sweeten it up, semisweet chocolate could be a good choice for drizzle.

Course: Dessert, Snack

Cuisine: American

Keywords: almond butter, pumpkin bread

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