Primal Pumpkin Bread

In July I stepped into the world of the Primal Blueprint. I'd read the book a month before at the reccomendation of my Zumba instructor, and a lot of the science behind it resonated with me. As did knowing that if I didn't get my metabolic syndrome under control, it wouldn't be long until I'd be jabbing by fingertips -- a scary thing for anyone, but especially a writer who taps keys with said fingertips for hours a day.

I'm doing well on it - 35 pounds closer to goal weight, fewer headaches and tummy troubles, and  my plantar faciaitis is even improving. I can't figure out how to make it jive with traveling - though watching a friend do it at the last conference does give me hope. Not enough to skip conference cheesecake this time, but maybe someday.

I've been on it long enough to notice the side-effects of stepping off the plan. The first few days after are like a hangover. Which always leaves me wondering why I stepped off in the first place.

I do miss baking, though. And eating cakes, cookies and muffins. My grandfather once told me that if I ate nothing but fluffy, flaky things I'd be a fluffy, flaky person. Now, he was talking about my odd obsession with fruit salad - the kind that is more marshmallow than fruit and full of coconut flakes. It was a joke. But it did stick with me, making me wonder if muffins caused my muffin top.

I've decided it wasn't muffins, but what I was baking with. I strive to be grain-free, and limit starches and processed foods as much as I can. But it is pumpkin bread season, and since I missed zucchini bread season (made it for the kids, though I'm starting to feel guilty for giving them grains) I didn't want to let another favorite food pass me by.

So, I found a way to do it healthfully. Without grains and an entire cup of sugar.

PRIMAL PUMPKIN BREAD

I use a small loaf pan...I think it is 3x8 or so. I make them small because usally they are just for me, and since there are no preservatives they won't last forever. But, my princess hasn't met a paleo bread she doesn't like, so I may have to up my quantity.

Heat oven to 325. Grease your small loaf pan. Mix together ::

1/2 cup almond butter
2 eggs
1/4 melted butter or coconut oil
1/4 cup pumpkin puree
1/2 t cinnamon
2T honey or maple syrup
1/2 t baking soda

Add in chocolate chips or raisins -- I've been using regular sized chocolate chips, but just found the organics in mini-chips, which would work better.


Once that is combined, stir in the juice from 1/2 a small lemon or a 1/4 of a large one. About a teaspoon. Pour into the pan and bake for 40-45 minutes.

Be amazed by the results, and don't expect the bread to last long. You won't be tempted by the Starbucks offerings again.