Now lets all be honest with each other, how many times a day is everyone running through the Starbucks line... dying for a sip of the BEST drink Starbucks has ever created? Pumpkin Spice Latte. Come on... be honest.
I'll go first.
But before anyone freaks out. I don't actually order/pay for a PSL twice a day. I drink those fabulous Pumpkin Spice VIAs with homemade almond milk that I steam myself. Sometimes, if I have the time, I add an extra shot of espresso in my cup before adding the steamed milk. Believe me, it taste exactly like the PSL made at starbucks! Plus, because us paleo people don't drink dairy I can't just get a Pumpkin Spice Latte from Starbucks.
However, every year on my birthday, for just one day, I must admit, I do ditch my Paleo ways and by 8am I am at the nearest Starbucks, for that delicious PSL and a pumpkin scone. Mmmm...
Gosh, I just love this drink so much, I even created a "Faux" PSL Pumpkin Spice Faux Latte VIAs are just sooo convenient, it's like... every day is my birthday!
This recipe is my first pumpkin recipe of the year and get ready, there are many coming up! So go buy some Pumpkin Pie Spice jars... you'll need it! After making 3 rounds of this loaf, you can say my spice stores are a little low. You can make this blend at home too, pumpkin spice is merely a delicate blend of nutmeg, cloves, cinnamon and ginger.
Okay so, you know when people say a Pumpkin Spice Latte is like "Fall in a cup"? Well this recipe, it's like Fall bundled up in a loaf! You are warned. This is the most addicting recipe I have on the blog. My co-workers should get excited! In efforts to not eat the entire batch of bread, I will have to distributes many loaves their way. I'm sure they won't mind... :)
1 1/2 c. Coarse-ground Almond Flour
1 1/2 tsp. Baking soda
1/2 tbs. Pumpkin Pie Spice
1 tsp. Dark ground cinnamon
1/4 tsp. Nutmeg, ground
1 c. Pumpkin puree
2 Egg whites
1 tsp. Vanilla extract
1 Very ripe banana, mashed
1 tbs. Honey
2 tbs. Extra-virgin coconut oil, melted
1/2 c. Roasted pecans chopped, optional
1-2 tbs. Unsweetened almond milk (depends on your batter)
Coconut oil spray
Yields 1 loaf of ~ 14 slices
Directions: Preheat oven to 325 deg. F. Whisk together almond flour, baking soda, pumpkin pie spice, cinnamon, nutmeg and a pinch of sea salt and set aside.
Meanwhile, in a large mixing bowl, cream together pumpkin puree, egg whites, vanilla extract, banana, honey and coconut oil until combined. Slowly add in the dry mix from above until it is combined thoroughly. Next, fold in the chopped roasted pecans, if using. The consistency of the batter should be a cross between pancake batter and brownie batter. If you need more liquid that's where your 1-2 tbs. of unsweetened almond milk will come in to help.
The first time I made this bread, my banana wasn't extra ripe (almost blackened) so when mashed it wasn't very watery. Therefore, I needed to add the milk. The second time, the batter was too watery because my pumpkin puree was just more liquid-y than expected so I needed to add more flour. So just play it by ear, but don't worry... the flavor is all there and the taste will be the same, watery, or not! And I expect you all to be making this multiple times, so you'll get the ratio down.
Spray/ grease your 9 x 5 " loaf pan with either coconut oil spray or melted coconut oil. Pour batter into loaf pan and sprinkle the top with 1/4 tsp. cinnamon. Bake for 45-50 minutes and until a toothpick comes out clean. Let bread cool for about 10-15 minutes. This allows the bread to remain warm but still come out clean from the pan. Slice up and enjoy while warm! One time I even sliced up a piece and used it as french toast. Maybe I'll post that recipe up soon :)
Other Pumpkin Recipes:
What's your favorite Pumpkin recipe??