This pumpkin bread is a delicious treat made with whole ingredients like almond flour, pumpkin puree, and date paste for natural sweetness. It’s also grain-free, dairy-free, and perfect for anyone looking for a healthier twist on a classic fall favorite!
Serves 10-12
Ingredients (organic/biodynamic):
- 1 c. pumpkin puree
- 2 duck eggs (or 12-16 quail eggs)
- ½ c. unsweetened applesauce
- ½ c. date paste (see recipe below)
- 1 tsp. vanilla extract (optional)
- 1 ½ c. almond flour
- ½ c. tapioca flour (or arrowroot or cassava flour)
- 1 tsp. Ceylon cinnamon
- ½ tsp. ground ginger
- ¼ tsp. nutmeg
- 1 tsp. baking soda, aluminum-free
- ½ tsp. baking powder
- ¼ tsp. Celtic Sea Salt®
Instructions:
- Preheat your oven to 350°F (175°C) and lightly grease a loaf pan (or line with parchment paper).
- In a large bowl, whisk together the pumpkin puree, eggs, applesauce, date paste, and vanilla extract.
- In another bowl, whisk together the almond flour, tapioca flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir until combined.
- Pour the batter into the prepared loaf pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the pumpkin bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy!
Date Paste Ingredients:
- 1 cup pitted Medjool dates
- ½ cup warm water
Instructions for Date Paste:
- Soak the pitted dates in warm water for about 10 minutes to soften.
- Drain the dates and blend them with ½ cup of fresh warm water until smooth, creating a paste. You may need to add more water depending on the consistency you want.
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