Pumpkin Spice Bread (Grain- and Gluten-Free)

More adventures in paleo baking with everyone's favorite fall ingredient, pumpkin! This recipe combines the dense richness of almond meal with the lighter texture of coconut flour for a healthy quick bread that's sure to satisfy your pumpkin spice cravings.

   Ingredients

Dry:

3/4 teaspoon baking soda

1/2 teaspoon sea salt

3/4 cup almond meal

1/4 cup coconut flour

1 teaspoon arrowroot starch

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon cloves

1/4 teaspoon ground ginger

1/4 teaspoon cardamom

Wet:

1 tablespoon coconut oil, melted

1 tablespoon pasture butter, melted

3 eggs

1 cup pumpkin puree

1/4 cup agave nectar (more or less, to taste)

4 drops liquid vanilla stevia

1/2 teaspoon vanilla extract

1/4 cup coconut milk

    Directions

Preheat your oven to 350° F. Using a whisk or fork, blend all the dry ingredients together in a small bowl. In a medium-size bowl, whisk the wet ingredients together. Blend well, and then fold the dry ingredients into the pumpkin mixture. Grease a 5x3 inch loaf pan with coconut oil. Add the batter to the prepared pan. Bake for 40 minutes, or until browned and a toothpick inserted in the middle of the bread comes out clean. Cool slightly, remove from the pan, and enjoy with a slab of butter and a drizzle of honey.