Pumpkin Cornbread
From PaleoHacks [1]
Notes
You can also make this in muffin tins [2] for portable treats!
Ingredients
- 6 large eggs
1 cup pumpkin puree
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 1/2 cups almond flour
1 cup arrowroot starch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3 tablespoons pepitas (pumpkin seeds)
Directions
- Preheat oven to 350ºF. Prepare an 8x8 loaf pan by placing a piece of parchment paper inside. Allow the ends to hang off the edges a bit for easy removal.
- In a medium bowl, sift together the almond flour, arrowroot starch, baking soda, baking powder, nutmeg, and cinnamon.
- In a separate larger bowl, whisk together the eggs. Then add the pumpkin, vanilla extract, and apple cider vinegar.
- Slowly add 1-2 tablespoons of the flour mixture at a time to the egg mixture, mixing until fully incorporated. The consistency of the batter should be a little runny.
- Transfer the batter to the prepared loaf pan.
- Top the batter with the pumpkin seeds, pressing them gently into the batter. This way they will bake into the batter a bit and not fall off after baking.
- Bake 40 minutes, or until a toothpick can be inserted into the center and come out clean.
- Leave the bread in the pan for 2 hours to cool at room temperature.
- Once cooled, gently lift the bread from the pan using the sides of the parchment paper to remove. Cool another 30 minutes before slicing and enjoying.
- Store bread in the refrigerator up to one week.
Information
- Category
- Snacks
- Cuisine
- North American
- Yield
- 10 Slices
- Total Time
- 49 minutes, 59 seconds