Hello, Sunday! This is by far my favorite day of the week, and especially in the FALL! You can find me watching country music videos, hanging with my fam, cooking/baking and of course, cheering on my KC Chiefs! I’m legit, getting excited writing this! 😉 haha
I’m happy to say, today I’m sharing another PUMPKIN recipe with y’all. Woohoo! If you missed my brownie-like pumpkin bars, check them out here. Many of you have already made these beauties, and love them as much as me!!
Today’s bread recipe is probably one of my favorites of the season. It’s NOT overly sweet, only using a bit of honey, and has the perfect consistency. NO dry bread ova here!! OH, and it’s grain-free, so all of you gluten free and/or paleo peeps, you can have this! I prefer eating it in the morning with a cup of coffee or in the evening with tea. BUT… let’s be real, you can really devour it whenever! 😉
Below is the list of simple ingredients and steps to whip up your own loaf of grain free pumpkin bread!! Leave a comment with any questions you have.
(makes 12 slices)
1 1/2 cups almond flour
1/2 tsp salt
3/4 tsp baking soda
2 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
4 large eggs
3/4 cup pure pumpkin puree
1/4 cup honey
1 tsp pure vanilla extract
1. Preheat the oven to 350 degrees
2. In a medium bowl combine all dry ingredients and mix evenly – almond flour, salt, baking soda and spices. Set aside.
3. In a separate bowl, combine all wet ingredients and whisk – eggs, pumpkin puree, honey and vanilla.
4. Combine dry and wet ingredient. Stir until batter is smooth.
5. Pour into 8×4″ greased loaf dish. I use organic spray or coconut oil. Smooth top with spatula.
6. Bake for 30 minutes or until toothpick comes out clean.
7. Let cool before cutting. Enjoy!
*Store – I put my bread in tin foil and place in the fridge. This will help it stay fresh. When I want a slice, I heat it up for 20 seconds in the microwave.
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How much flaxseed did you add? I’m also currently breastfeeding.
All three of my girls love these! I use a muffin pan and add chocolate chips. They destroy them 😊 thanks for the recipe.
Hi Jennifer! So glad to hear y’all love this recipe!! Enjoy! xo
Any ideas on how to use maple syrup instead of honey for the sweetener or what the ratio would be? I want to send this to my daughter’s school for her first birthday, but the other babies in her class are not quite 1 yet, so needing to sub something for the honey:)
Hi Laura! The conversion is 3/4C of maple syrup for every 1C of honey.
What is a good substitute for the almond flour? My kids are allergic to nuts. I wanna try this but also make it safe for the kiddos.
Hi Crystal! You could try coconut flour. Substitute 1 cup of almond flour with 1/4 cup (1 ounce) of coconut flour, and add one egg for every 1/4 cup of coconut flour used in addition to the eggs called for in the original recipe.
This bread is AMAZING!! I was a bit skeptical because of of the simplicity of it!!! Super moist! Added a handful of chocolate chips & chopped walnuts!! Definitely a recipe I’ll add to my book!
Thanks K ❤️
I made this without vanilla extract and it was still so good! Going to try to make it again to without honey and vanilla extract to make it Keto Friendly!
Let me know how it turns out!!
I just made this & it’s SO GOOD!! But I was wondering how you store it so it’s still fresh tasting! Btw I’m not the best baker & I’m so happy with myself right now lol
Thank you!! Xoxo
Hey Ashely! Get it, girl!! SO glad you like. I typically store it in foil and put it in the fridge. When I want a slice, I heat it up for 20 seconds. Enjoy!
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