Fall is here! Which means pumpkin flavored foods are all hitting grocery shelves which makes me want to make everything and all things pumpkin. Pumpkin bread, pumpkin cookies, pumpkin oatmeal, pumpkin ..pumpkin. Anyways, I love the strong smell of baked breads during this season! Baking has been like therapy to me. I bake when I have free time because just like working out, it’s a stress reliever. It’s fun. It allows me to be experimental. I can get creative.
I do like the typical bread loaves made with white flour, eggs, sugar, etc. However, I like to play around with ALL the different ingredients there are out there! So many kinds of sugars, flours & replacements for baking. It’s interesting how texture, consistency & mouthfeel changes with small switches in ingredients. It’s intriguing to me.. which explains why I bake so much that I don’t even have enough time to finish it all.
Recipe Yield: 12 servings (1 loaf slice/serving)
-2 whole eggs
-2 egg whites
-1 cup almond butter
-1/2 cup pumpkin (pureed or canned works)
-1/4 cup maple syrup/honey
-4 tbsp Ghee (coconut oil works as well)
-1 tsp cinnamon
-1/2 tsp nutmeg
-1 tsp baking soda
1. Preheat your oven to 325F.
2. Throw all your ingredients into a large bowl & mix together.
3. Grease a 9×5 loaf pan with coconut oil.
4. Pour batter into greased pan. Sprinkle the top with some sunflower seeds.
5. Bake for 40-50 minutes or until a toothpick comes out clean.
Nutrition Facts: 1/12 loaf
Calories: 212 calories
Carbs: 10.5 grams
Fats: 17 grams
Protein: 7.1 grams
Sugar: 7 grams