Mother Earth Living – September-October 2019

(^1) ⁄ 2 cup almond milk
1 cup dates
11 ⁄ 2 cups pumpkin
11 ⁄ 2 cups almond flour
(^1) ⁄ 2 cup coconut flour
2 teaspoons cinnamon
(^1) ⁄ 2 teaspoon ginger
(^1) ⁄ 2 teaspoon nutmeg
(^1) ⁄ 4 teaspoon allspice
(^1) ⁄ 4 teaspoon cloves
1 teaspoon baking soda
(^1) ⁄ 2 teaspoon salt
2 eggs
1 teaspoon vanilla

1. Preheat oven to 350 degrees
   Fahrenheit. Oil a loaf pan.


2. Heat almond milk until warmed. Add

dates and let them soak until soft, about

5 minutes.

3. In a food processor, blend pumpkin
   with dates and almond milk until well
   blended. Set aside.


4. In a large bowl, mix flours, dry spices,
   baking soda, and salt, stirring until
   well mixed.
   5. In a small bowl, whisk
   eggs and vanilla. Gently fold in
   pumpkin-date mixture, and then
   add to dry ingredients, stirring gently to
   incorporate.


5. Pour batter into prepared pan.


6. Bake for 45 to 50 minutes, or until set
   in the center.


7. Remove from oven and let cool
   completely before slicing.

Sept/Oct 2019 31

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PALEO DATE SWEETENED PUMPKIN BREAD

The use of almond and coconut flour instead of grain-based flours adds sweetness to

this recipe without the addition of processed white sugar. Here, dates serve as the sole

sweetener. For those accustomed to a sweeter palate, spread bread slices with jam or

maple syrup.

Call 800-456-6018 or

MotherEarthLiving.com/Store

use promo code: MMLPAJZ3

Item # 7850

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