Best Pumpkin Bread EVER

I was looking for a baked good to take to my bible study.  I came across this recipe and I'm so glad I tried it. Thanks to Against All Grain for this gluten-free, grains-free, dairy-free, coconut-free AND amazing treat!  

I made two.  One for the family and one for bible study.  My family (including my very picky-when-it-comes-to-food husband) loved it so much it was difficult to keep them from eating the whole thing.  I managed to save some and turn it into pumpkin bread french toast the next morning.  Delicious!  As I labeled my treat for bible study I secretly hoped the ladies would see it's gluten-free, grain-free, etc., be too afraid to try it, and I'd get to take some home.  No such luck. 

Photo: Against All Grain

Here's my version:

Ingredients:

2 large eggs

¾ cup almond butter

½ cup grade B maple syrup

½ cup pumpkin puree

3 tablespoons softened unsalted butter

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

½ cup arrowroot powder

1½ tablespoons cinnamon

1 teaspoon nutmeg

1½  teaspoons baking powder

½ teaspoon baking soda

½ teaspoon lemon zest

½ teaspoon ginger

¼ teaspoon sea salt

Directions:

• Preheat oven to 350˚F.
• Lightly grease an 8.5×4.5 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, almond butter, maple syrup, pumpkin, butter, lemon juice, and vanilla. Puree for 30 seconds until smooth and creamy.
• Add the arrowroot, cinnamon, nutmeg, baking powder, baking soda, lemon zest, ginger, and sea salt. Blend again for 30 seconds until well combined.
• Pour the batter into the prepared loaf pan. Bake for about 40 min or until a toothpick comes out clean.
• Remove the loaf from the oven and allow to cool in the pan for 15 minutes. Remove from the pan and cool completely before eating, about 2 hours. Store tightly wrapped in the refrigerator.

For pumpkin bread french toast the next day:

• Whisk together one egg, 1 teaspoon of vanilla, 2 tablespoons of raw milk (optional).
• Melt 1 tablespoon of butter over a medium-high heat.
• Slice 1/2 a loaf of pumpkin bread and dip each slice in the egg mixture. 
• Cook on each side for about 2 minutes.  
• Top with grade B maple syrup.