Almond Flour Pumpkin Bread
Serves 820 mins prep60 mins cook
This loaf is my IDEAL pumpkin bread loaf for this fall season! Made with gluten-free almond flour, pumpkin puree, coconut oil, cloves, cinnamon and nutmeg! I like a simple loaf packed with spices but you can also add in chocolate chips to melt in and on top!
0 servings
What you need
Instructions
0 Preheat oven to 350F. Prepare loaf pan with spray or parchment paper liner. 1 In a large mixing bowl, mix together pumpkin, eggs, melted coconut oil and almond butter. 2 Mix in almond flour, baking soda, baking powder, cloves, cinnamon, nutmeg and sea salt. 3 Transfer to loaf pan and bake for 55-60 minutes or until a toothpick comes out clean! 4 Allow to cool in pan for 5 minutes before transferring to cooling rack to cool for 20 minutes before slicing!View original recipe