This Gluten Free & Paleo pumpkin bread is full of flavor, super soft, holds together well, and fills the whole house with the warm spices of fall!*For grain free baking powder combine 1 part baking soda, 2 parts cream of tartar, and 2 parts arrowroot, tapioca, or potato starch.
¼Tsp.Ground Clovesuse ½ tsp. if you love the taste of cloves!
1Tsp.Orange Zest
2Tbsp.Orange Juicepreferably fresh!
½CHoney
¾CPumpkin PureeNOT pumpkin pie mix
3Large Eggs
1Tsp.Pure Vanilla
Instructions
Preheat the oven to 350 degrees and grease an 8 x 4 inch baking pan (you can find disposable ones in this size at Wal-Mart or buy one on Amazon), set aside.
Whisk together the almond flour, arrowroot flour, baking powder, salt, cinnamon, nutmeg, cloves, and orange zest.
Stir in the orange juice, honey, pumpkin puree, eggs, and vanilla.
Pour batter into greased pan.
Bake 50 - 55 minutes, covering with aluminum foil after 30 minutes to prevent the top from over-browning.
Cool for 1 hour.
Serve.
Notes
Be sure to use an 8 x 4 or 8 x 4.5 inch baking pan. If you use a large pan, the baking times will be different and the loaf will turn out short.
Don't skip the orange! It's the secret ingredient that makes this bread shine.