- 2 large eggs
- 0.5 tsp ground ginger
- 0.5 tsp grated lemon zest
- 2 tsp grain-free baking powder (see notes)
- 2 tsp ground nutmeg
- 1.5 Tbsp ground cinnamon
- 0.5 cup arrowroot powder
- 1 tsp vanilla extract
- 2 tsp fresh lemon juice
- 3 Tbsp softened palm shortening, ghee, or coconut oil, plus more for greasing the pan
- 0.5 cup pumpkin puree
- 0.5 cup grade B maple syrup or honey
- 0.75 cup unsweetened sunflower seed butter or tahini
- 0.25 tsp sea salt
- Preheat the oven to 350°F. Lightly grease an 8½-by-4½-inch loaf pan, then place a piece of parchment paper on the bottom of the pan.
- In a high-speed blender or food processor, combine the eggs, sunflower seed butter, maple syrup, pumpkin puree, palm shortening, lemon juice, and vanilla. Purée for 30 seconds, until smooth and creamy.
- Add the arrowroot powder, cinnamon, nutmeg, baking powder, lemon zest, ginger, and salt. Blend for 30 seconds, until well combined.
- Pour the batter into the prepared loaf pan. Bake for 60 minutes, until a toothpick comes out clean when inserted in the middle.
- Remove the loaf from the oven and allow to cool in the pan for 15 minutes. Remove from the pan and allow to cool completely on a wire rack before eating.
NOTES: Hain baking powder contains potato starch but is grain-free and does not use the standard cornstarch. To make a starch-free baking powder, mix 1 teaspoon baking soda with 2 teaspoons cream of tartar, then measure the 2 teaspoons called for. My purpose for using baking powder here is to prevent the loaf from turning green with the use of sunflower seed butter.
This recipe originally appeared in Meals Made Simple by Danielle Walker.