Grain Free Pumpkin Bread (Paleo Friendly)

This is a perfect seasonal item, but tends to be super heavy in oil and sugar. So with some editing of the normal recipe for some cleaner ingredients, I came up with this!

Preheat oven to 350 degrees.

Ingredients:

1 can pumpkin puree

4 eggs

1 T vanilla extract

1/4 C light tasting olive oil or avocado oil

1/3 C almond butter

1 cup coconut sugar

3 T 100% maple syrup

1 t baking soda

1 t baking powder

1/2 t salt

2 C almond flour

1/2 C arrowroot powder

1 T cinnamon

1 t nutmeg

1. Mix the first 7 ingredients in a bowl. Stir well.

2. Add in the remaining ingredients and combine.

3. Pour mixture into a lightly greased 9x13 pan. (See note below)

4. Bake for 25-30 mins. The knife should come out clean and it should not wiggle.

5. Let cool completely before cutting.

Notes:

- If you want to use a loaf pan instead, use 2 and split the batter evenly between them. Bake at 350 for 35-40 mins.

- I linked the avocado oil spray I typically use for baking, it is by chosen foods. The packaging varies in store. I can usually find this at Target and Publix.