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Description
A simple and delicious recipe for gluten-free pumpkin bread, perfect for a healthy breakfast or snack.
Ingredients
Scale
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- In a large bowl, whisk together the almond flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together the eggs, pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For added texture, you can mix in 1/2 cup of chopped walnuts or pecans.
- Ensure your pumpkin puree is not pumpkin pie filling, which contains added sugar and spices.
- This bread can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 50 mg