Gluten Free Pumpkin Bread
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.
contents:
ingredients
- 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
instructions
- Preheat the oven to 350 degrees
- In a medium bowl combine all dry ingredients and mix evenly – almond flour, salt, baking soda and spices. Set aside.
- In a separate bowl, combine all wet ingredients and whisk – eggs, pumpkin puree, honey and vanilla.
- Combine dry and wet ingredient. Stir until batter is smooth.
- Pour into 8×4″ greased loaf dish. I use organic spray or coconut oil. Smooth top with spatula.
- Bake for 30 minutes or until toothpick comes out clean.
- Let cool before cutting. Enjoy!
Notes
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.