Description
Moist, gluten-free pumpkin bread made with almond flour and warm fall spices. Perfect for breakfast, snack, or dessert.
Ingredients
2 cups almond flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
1 cup pumpkin puree
3 large eggs
¼ cup maple syrup or honey
¼ cup melted coconut oil or butter
1 teaspoon vanilla extract
Optional: ½ cup chocolate chips or chopped walnuts
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Combine dry ingredients in a bowl.
3. Whisk together wet ingredients in a separate bowl.
4. Pour wet into dry ingredients; mix until just combined. Fold in optional add-ins.
5. Pour batter into prepared pan and smooth top.
6. Bake 45–55 minutes until toothpick comes out clean.
7. Cool in pan 10 minutes; transfer to wire rack.
8. Slice and serve warm or at room temperature.
Notes
Add yogurt or applesauce for extra moistness.
Adjust spices to taste.
Top with pumpkin seeds, glaze, or powdered sugar.
Store in airtight container; freeze slices if desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg