Kids just love to help make and eat this recipe and guests and family will gobble it up. It is perfect as an accompaniment to eggs in the morning, as a snack mid-day, packed up to take to work or as a light dessert after a meal, with or without my optional cinnamon-maple chocolate topping below.
Sometimes I add a little coconut butter or grass-fed ghee to top it off once I warm it up and I may add even more cinnamon! Any way you eat it is absolutely scrumptious, not to mention the health benefits of cinnamon!
·         1 ½ cups Honeyville almond flour plus 2 ½ tablespoons
·         1 ½ teaspoons baking powder
·         3 Grade A large eggs
·         8 ounces canned 100% pure pumpkin
·         2 teaspoon fresh lemon juice
·         ½ teaspoon orange extract
·         1 tablespoon ground cinnamon  (1-1/2 if more cinnamon is flavor desired)
·         2 tablespoons coconut oil or walnut oil
·         3 tablespoons organic honey
·         2 tablespoons Dutch cocoa powder
·         Coconut oil for greasing baking loaf pan
Optional topping: Cinnamon and Maple Topping below
  1.  Preheat oven to 350°F.
  2. In one bowl, add the almond flour and baking powder and sift together.
  3.  Place the canned pumpkin, eggs, honey, coconut oil, lemon, orange extract and cinnamon in a bowl and puree with an electric mixer until smooth.
  4. Add the wet ingredients to the dry.
  5. Divide the mixture evenly between 2 bowls.
  6. Stir the cocoa powder into the mixture in just one of the bowls.
  7. Grease a standard glass loaf pan with coconut oil.
  8. Place alternate tablespoonful’s of the chocolate and pumpkin batters into the glass dish.
  9. Swirl gently with a toothpick or knife
  10. Bake for 45-55 minutes – Use a knife to test readiness. It will come out clean in the middle of loaf.
  11.  Leave to cool in the pan before serving.
  12. Enjoy!
OPTIONAL TOPPING #1: Add a little coconut butter or ghee mixed with cinnamon to top it off after I warming.
OPTIONAL TOPPING #2: Cinnamon and Maple Topping –add 2 Tbl cinnamon, a pinch of salt to 1/3 cup maple syrup. Warm it up and then drizzle on top of individual slices.