(Almost Paleo) Pumpkin Bread

I am always up for a new recipe and this paleo pumpkin bread recipe sounded delicious. However, we turned it into a non paleo recipe since my friend doesn't like bananas and I didn't have coconut flour. Though it's not paleo it's still a healthy option to satisfy your sweet tooth. This is a melt in your mouth bread that may look like it 's not done because it's so moist. The flavor is pumpkiny and full of fall spice. When I took the bread out of the oven it was wonderful loaf, but then five minutes later I came back and the bread had fallen and cracked. Though I was disappointed that it wasn't as visually appealing as it tasted, I was glad that it tasted delicious.

Ingredients:

1 cup almond butter
1/2 cup pumpkin puree
1/4 cup applesauce, unsweetened
1/4 cup honey (1 banana)
2 eggs, whisked
2 chai tea packets
3 tablespoons whole wheat flour (coconut flour)
1/2 tablespoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
                                                             1/8 teaspoon ground ginger
                                                             1/2 teaspoon baking soda
                                                             1/2 teaspoon baking powder
                                                             pinch of salt

Directions:

Preheat the oven to 350. Mix together the almond butter, pumpkin, applesauce and eggs. 

Add the tea to the mixture to the almond butter mixture. Then add the flour, cinnamon, nutmeg, cloves, ginger, baking powder and baking soda.

 Grease a 9 x 5 loaf pan and line with parchment paper. Pour the batter into the pan. Bake for 40 minutes. (Note*: The bread will probably fall and it might crack but if you insert a toothpick into the bread and it comes out clean then it's done.) You can serve this with some coffee ice cream or a squeeze of whipped cream for a perfect fall dessert.