I am a little late this year....Halloween and pumpkin season creeped up on us so fast, that I didn't even realize that it is already the end of October and I haven't even made anything pumpkin!!!
So today, to remedy that, I made 2 loaves of pumpkin bread. And you know me, I don't do well with baking or cooking from recipes....so I threw in a little this and a little that and the outcome was - unexpectedly - AMAAAAAZING!!!!
And so I decided to retrace my steps and write down the recipe for you all!
THE BEST EVER PUMPKIN BREAD (PALEO, GRAIN-FREE, GLUTEN-FREE, DAIRY-FREE)
1 ripe banana
1 cup pumpkin puree (home-roasted or store bought)
3 large pastured/organic eggs
1/4 c virgin coconut oil, melted
1/2 tsp sea salt
1/2 tsp baking soda
1 Tbsp ground cinnamon
1/2 Tbsp ground ginger
1 tsp clove
1 cup total of: 3/4 cup raw whole cashews and fill the rest of the cup with sliced raw almonds, ground
3 Tbsp coconut flour
1) Preheat oven to 350F
2) In a high-speed blender, grind cashews and almonds into flour/meal consistency
3) Add all ingredients in a food processor and process until smooth. Check consistency and add another tablespoon of coconut flour if too runny.
4) Line a glass baking loaf-pan with parchment paper and pour batter in pan.
5) Bake for 45 minutes or until toothpick comes out clean.