Description
This almond flour pumpkin bread is a moist and flavorful gluten-free treat. You can enjoy it for breakfast or as a snack.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper.
- In a large bowl, whisk together almond flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined.
- Transfer the batter to the prepared loaf pan. Smooth the top.
- Bake for 40 to 45 minutes. A toothpick inserted in the center should come out clean.
- Let the bread cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can add 1/2 cup of chopped walnuts or pecans for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 31mg