Paleo Pumpkin Cornbread

This rich, easy Paleo pumpkin cornbread has no added sweetener or oils, but still yields a perfect melt-in-your mouth texture.

Ingredients

•  6 large eggs
•  1 cup pumpkin puree
•  2 t apple cider vinegar
•  1 t vanilla extract
•  1 ½ cups almond flour
•  1 cup arrowroot starch
•  ½ t baking soda
•  ½ t baking powder
•  ½ t nutmeg
•  1 t cinnamon
•  3 T pepitas (pumpkin seeds)

Instructions

•  Preheat oven 350ºF. Prepare an 8x8 loaf pan by placing a piece of parchment paper inside. Allow the ends to hang off the edges a bit for easy removal.
•  In a medium bowl, sift together the almond flour, arrowroot starch, baking soda, baking powder, nutmeg and cinnamon.
•  In a separate larger bowl, whisk together the eggs. Then add the pumpkin, vanilla extract and apple cider vinegar.
•  Slowly add 1-2 tablespoons of the flour mixture to the egg mixture, mixing until fully incorporated. The consistency of the batter should be a little runny.
•  Transfer the batter to the prepared loaf pan.
•  Top the batter with the pumpkin seeds, pressing them gently into the batter. This way they will bake into the batter a bit and not fall off after baking.
•  Bake 40 minutes, or until a toothpick can be inserted into the center and come out clean.
•  Leave the bread in the pan for 2 hours to cool at room temperature.
•  Once cooled, gently lift the bread from the pan using the sides of the parchment paper to remove. Cool another 30 minutes before slicing and enjoying.
•  Store bread in the refrigerator up to one week.

http://blog.paleohacks.com/pumpkin-cornbread/