Breads are critical on the Paleo because it is easily one of the most 'cravable' (we make up words to show desperation!). So I just made this pumpkin bread and put half in the freezer and half for eating. It is SO moist and tasty! I'd recommend a dusting of Swerve Powdered Sugar substitute (for a Primal not Paleo recipe) and WOW. This is an A+ recipe!!
1 1/2 cups blanched almond flour*
1/2 teaspoon kosher salt
3/4 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
4 large eggs
3/4 cup Canned Pumpkin — NOT pumpkin pie filling
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
Up to 1/2 cup mix-ins: chocolate chips, raisins, nuts
• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 8x4-inch loaf pan with nonstick spray, line with parchment paper so that the paper drapes over the sides like handles, then lightly coat with spray again.
• In a large bowl, stir together the almond flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet. Gently stir, just until combined and the flour disappears. Fold in any desired mix-ins.
• Scrape into the prepared loaf pan and smooth the top. Bake for 42 to 48 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool 30 minutes. Gently lift out the bread with the parchment overhang and place on the rack to finish cooling completely.