* Exported from MasterCook *
Bread, Paleo Pumpkin with Almond Flour
Recipe By :Aysegul Sanford
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Quick Bread
Amount Measure Ingredient -- Preparation Method
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Dry:
238 g almond meal -- (2C) or almond flour
1 teaspoon baking soda
1 teaspoon pumpkin spice
1 teaspoon ground cinnamon
1 pinch salt
Wet:
3 large eggs -- room temperature
100 g coconut sugar -- (3/4 cup)
1 cup pumpkin puree
1 teaspoon vanilla extract
Topping:
handfull pumpkin seeds -- optional
2T chocolate chips -- optional
Preheat oven to 350F. degrees. Grease and line an 8 1/2 by 4 1/2 loaf
pan (or 9 by 5) with parchment paper. Set aside.
Mix together all the dry ingredients in a large bowl.
In a separate bowl, whisk together all the wet ingredients.
Fold in the wet ingredients to dry ones and mix until they are fully combined.
Place the batter into the prepared loaf. Distribute it evenly using a
spatula or the back of a spoon. Top it off with pumpkin seeds and
chocolate chips, if using.
Bake for 65 to 70 minutes or until a toothpick inserted in the middle
comes out clean.
Let it rest on a wire rack for 5 to 10 minutes, remove from the pan,
and let it cool before slicing.
S(Internet address):
https://foolproofliving.com/paleo-pumpkin-bread
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Per Serving (excluding unknown items): 210 Calories; 7g Fat (30.2%
calories from fat); 14g Protein; 24g Carbohydrate; 1g Dietary Fiber;
80mg Cholesterol; 204mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean
Meat; 1/2 Vegetable; 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2024 - 0212