Paleo “Pumpkin” Bread
1 1/2 cups blanched almond flour
1/2 teaspoon salt
3/4 teaspoon baking soda
2 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
4 large eggs
3/4 cup pureed roasted Red Dog Squash (any kind except spaghetti)
1/4 cup pure maple syrup
1 teaspoon vanilla
Up to 1/2 cup mix-ins: chocolate chips, chopped pecans or walnuts, dried cranberries, raisins
Preheat the oven to 350 degrees F. Grease an 8×4-inch loaf pan with vegetable oil.
In a large bowl, stir together the almond flour, salt, baking soda, cinnamon, cloves, and nutmeg. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet. Gently stir, just until combined and the flour disappears. Fold in any desired mix-ins.
Scrape into the prepared loaf pan and smooth the top. Bake for 42 to 48 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool 30 minutes. Slice and enjoy!