Almond Flour Pumpkin Bread

Enjoy the cozy flavors of fall with this moist and rich Almond Flour Pumpkin Bread, perfect for breakfast or a sweet afternoon treat. Made with almond flour, this gluten-free bread is infused with warming autumn spices and real pumpkin puree, offering a delightful, nutty twist on a holiday classic.

Prep time: 15 minutes
Cook time: 50 minutes
Serves: 10

Ingredients

2 1/2 cups almond flour

1 cup pumpkin puree

1/2 cup maple syrup

1/4 cup coconut oil, melted

3 large eggs

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

2. In a large bowl, mix the almond flour, baking soda, salt, cinnamon, nutmeg, and cloves.

3. In another bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, eggs, and vanilla extract.

4. Gradually combine the wet ingredients with the dry ingredients, stirring until just combined.

5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Reheating

To reheat, warm slices in the oven at 300°F for about 10 minutes or briefly microwave until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.