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Pumpkin Bread | nut-free & dairy-free
Ingredients
- 2 large eggs
- ¾ cup sunbutter (you may also use almond butter)
- ½ cup grade B maple syrup
- ½ cup pumpkin puree (homemade or canned)
- 3 tablespoons softened palm shortening, ghee, or unsalted butter
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup arrowroot powder
- 1½ tablespoons cinnamon
- 2 teaspoons nutmeg
- 2 teaspoons grain-free baking powder (or make your own- 1tsp baking soda+2 tsp cream of tartar)
- ½ teaspoon lemon zest
- ½ teaspoon ginger
- ¼ teaspoon sea salt
- note: if almond butter is used, decrease baking powder to 1.5 teaspoons and add ½ teaspoon baking soda
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