Name: Paleo pumpkin and walnut bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10
Ingredients: 1/2 cup arrowroot flour; 1 tablespoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon ground ginger; 1 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon sea salt; 1/2 cup walnuts, chopped; 3/4 cup almond butter; 2 eggs; 1/2 cup fresh pumpkin purée; 1/2 cup maple syrup; 1/4 cup coconut oil; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; nut butter of choice, blueberries to serve

Paleo pumpkin and walnut bread

This fluffy Paleo pumpkin and walnut bread recipe creates a beautiful morning or afternoon snack that's great served spread with your favourite nut butter and sprinkled with fresh blueberries

Serves 10

Prep

20M

Cook

Total

1H 20M

Ingredients

1/2 cup arrowroot flour

1 tablespoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup walnuts, chopped

3/4 cup almond butter

2 eggs

1/2 cup fresh pumpkin purée

1/2 cup maple syrup

1/4 cup coconut oil

1 tablespoon lemon juice

1 teaspoon vanilla extract

nut butter of choice, blueberries to serve

Method

1.Preheat oven to moderate, 180°C. Grease and line a 10 x 20cm loaf pan.

2.Sift arrowroot, spices, baking powder, baking soda, salt and walnuts into a bowl.

3.Whisk almond butter, eggs, pumpkin, maple syrup, coconut oil, lemon juice and vanilla together. Mix into the dry ingredients.

4.Pour batter into pan. Bake for 50 minutes until cooked when tested. Cool.

5.Spread butter over top of loaf and sprinkle with blueberries to serve.

For added crunch, sprinkle some extra chopped walnuts and pumpkin seeds over the top of the loaf before baking.

Note

Women's Weekly Food

Ingredients

Method

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