Description
A simple recipe for moist pumpkin bread made without grains or refined sugar.
Ingredients
Scale
- 1 1/2 cups pumpkin puree
- 1/2 cup coconut oil, melted
- 3 large eggs
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 3/4 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease and line a standard loaf pan with parchment paper.
- In a large bowl, whisk together the pumpkin puree, melted coconut oil, eggs, maple syrup, and vanilla extract until combined.
- In a separate bowl, mix the almond flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely before slicing.
Notes
- For a richer flavor, you can add 1/2 cup of chopped pecans or walnuts to the batter.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 18
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 6
- Cholesterol: 55
Keywords: paleo, pumpkin bread, almond flour, grain free, maple syrup, quick bread