Pumpkin Bread with Almond Flour
A moist and flavorful pumpkin bread made with almond flour, perfect for a gluten-free treat packed with warm spices and natural sweetness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8
Ingredients
2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 large eggs
1/2 cup canned pumpkin puree
1/4 cup honey
1/4 cup melted coconut oil
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the almond flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
In a separate medium bowl, beat the eggs. Add the pumpkin puree, honey, melted coconut oil, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 15 minutes.
Transfer the bread to a wire rack to cool completely before slicing.