Almond Flour Pumpkin Bread
A moist and flavorful almond flour pumpkin bread, perfect for those looking for a gluten-free treat.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 12 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 3 large eggs
- 1/2 cup erythritol or other sugar substitute
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan with cooking spray or butter.
- Combine the almond flour, baking soda, baking powder, pumpkin spice, and salt in a large bowl.
- Whisk together the pumpkin puree, eggs, erythritol, almond milk, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes, checking for doneness with a toothpick.
- Cool the bread in the pan for 10 minutes before transferring to a wire rack.
Notes
Almond flour gives the bread a moist texture. Erythritol can be swapped with coconut sugar or regular sugar if preferred.
Find it online: https://www.highproteinpro.com/almond-flour-pumpkin-bread/