Sweet and Spicy Pumpkin Bread

Sweet and Spicy Pumpkin Bread

This extremely dense and moist pumpkin bread is a delicious way to start your day and also makes a tasty snack. It will keep very well for up to a week if wrapped in plastic and stored in an airtight container.

• ¾ cup plain canned pumpkin   

• 1 teaspoon salt
• ¼ cup tahini   

• 1 teaspoon cinnamon
• 1 tablespoon canola oil   

• ½ teaspoon nutmeg
• 3 large eggs, beaten   

• ½ teaspoon ground ginger
• 1 teaspoon liquid stevia extract   

• ½ teaspoon baking powder
• ¼ cup almond meal   

• ¼ teaspoon baking soda
• ¼ cup arrowroot powder   

• ½ cup chopped walnuts

Preheat oven to 325 degrees and grease a 9 x 4-inch loaf pan. In a large bowl, combine pumpkin, tahini, stevia, and canola oil until well blended. Add eggs and beat with a hand mixer on low setting until eggs are well incorporated. Set aside.

In a separate large bowl, combine almond meal, arrowroot, salt, cinnamon, nutmeg, ginger, baking powder, and baking soda. Stir with a whisk or wooden spoon until thoroughly blended. Add in walnuts and again mix well.

Slowly add dry ingredients to wet ingredients, using hand mixer on low speed to incorporate all of the dry ingredients. Be sure to scrape any dry ingredients from the side of the bowl while mixing.

Continue to mix until all dry ingredients are incorporated, then pour batter into prepared loaf pan.

Bake on the center rack of the oven for 50 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool in the loaf pan for 15 minutes before turning out onto a wire rack to cool completely.

Serve as is or toast slices in a regular or toaster oven, and spread with whipped cream cheese.

Makes about 10 servings.