Ingredients:
1 cup pureed pumpkin
2 large scoops (approx 1/2 of a 16 oz jar) of raw, crunchy almond butter
1 Tbsp ground cinnamon
1 Tbsp ground nutmeg
2 tsp ground cloves
3 eggs
2 Tbsp maple syrup *optional*
handful of chopped raw walnuts
handful of raw pumpkin seeds
1 tsp baking soda
1 Tbsp apple cider vinegar or lemon juice
Coconut oil for greasing a baking dish

Mix all ingredients except the pumpkin seeds, baking soda and apple cider vinegar/lemon juice in a mixing bowl

While mixing, place a baking dish in the oven to warm

Remove the pan from the oven and grease the sides and bottom with a spoonful of coconut oil

Once the batter is mixed, it should be somewhat thick
Add the baking soda to the mixed batter
Add the apple cider vinegar or lemon juice
The mix will bubble up (think elementary school volcano project!)
Continue to mix well

Once mixed, pour the mix into the baking dish
Top with pumpkin seeds

(as you can see… I also added a few dark chocolate bits to half!)

Bake at 375 for approximately 20 minutes, or until a knife or fork, when inserted at the highest point of the bread, comes out clean

Let cool for a few minutes before cutting

Enjoy with pastured butter!