Makes 12 pieces
Approximate cook time: 1 hour 10 minutes
1/2 cup arrowroot flour
1 Tbs cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
3/4 cup natural, sugar-free almond butter
2 large eggs
1/2 cup pure maple syrup
3 Tbs coconut oil
1/2 cup canned or freshly baked pumpkin (pumpkin should be the only ingredient if canned)
1 Tbs fresh lemon juice
1 Tbs pure vanilla extract
Preheat oven to 350 degrees F. Coat an 8.5×4.5 loaf pan lightly with coconut oil. Combine the arrowroot, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt in a medium bowl. Stir until combined.
In a large bowl, combine the almond butter, eggs, maple syrup, coconut oil, pumpkin, lemon juice and vanilla in a large bowl. Stir with a wooden spoon or spatula until well combined. Add in the dry ingredients and mix well.
Pour the batter into your pan and bake for 50-60 minutes, until top is browned and a toothpick inserted in the center comes out clean. Allow to cool completely before slicing and serving
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