Almond Pumpkin Bread

It’s pumpkin season again! I don’t know what that means for you, but I go crazy trying all kinds of pumpkin anything. This pumpkin bread was one of said new pumpkin adventures. I’m not usually one for gluten-free or dairy-free cooking so I was very skeptical, but I must say it is genuinely delicious. It’s not too sweet so it’s perfect for that european pallet or for serving with sweet butter or jam. I really like it as a side to my morning coffee. You’d never guess it’s gluten free! The original recipe is from “Once Upon A Pumpkin” and I haven’t changed a thing. 

INGREDIENTS makes 1 loaf

2 cups almond flour

2 tsp baking powder

1 tsp baking soda

2 tsp pumpkin pie spice

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/4 cup coconut oil, melted

1/4 cup maple syrup

3/4 cup canned pumpkin (about 1/2 can)

1/4 cup almond butter

3 eggs

INSTRUCTIONS

• 2 cups almond flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt

1. Preheat the oven to 350. Spray a 9 x 5 loaf pan with canola oil spray and set aside. In a large bowl mix together all of the dry ingredients and set aside.

• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 3/4 cup canned pumpkin puree (about 1/2 can)
• 1/4 cup almond butter
• 3 eggs

2. In a separate bowl, whisk the eggs lightly. Add the maple syrup, pumpkin, almond butter, and coconut oil. If the other ingredients are cold or out of the fridge, make sure to heat your coconut oil a bit more so that it doesn’t congeal again when you add it in. Whisk until combined.

3. Add the wet ingredients to the dry ingredients and mix until just combined. Pour into the prepared loaf pan and bake for 45 min, until a toothpick inserted into the center comes out clean. Rest on a wire rack for 5-10 min before turning out. Slice and enjoy! The bread tends to dry out quickly so once it cools I recommend storing wrapped in a paper towel in an airtight(ish) container (such as a ziploc bag or tupperware)