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Gluten Free Pumpkin Bread Recipe
Presented by
This gluten free recipe is perfect for the autumn season.
Total Time:
1 hour(Cooking)Servings:
Ingredients
| 2 cups | almond flour/almond meal |
| 3/4 tsp | baking soda |
| 1 tsp | cinnamon |
| 1/2 tsp | nutmeg |
| 1/4 tsp | ginger |
| 1 tsp | sea salt |
| 1/2 cup | organic pumpkin puree (fresh or canned) |
| 1/3-1/2 cup | raw honey (or pure maple syrup) |
| 2 | eggs |
Preparation
- Preheat oven to 350F. Lightly grease one standard or two mini bread pans with coconut oil.
- Combine all dry ingredients: almond flour, baking soda, cinnamon, nutmeg, ginger, sea salt.
- In a separate bowl, combine wet ingredients: pumpkin puree, honey, eggs.
- Add wet ingredients to dry ingredients. Mix until combined.
- Pour batter into a bread pan. Bake until toothpick comes out clean, about 45 minutes. If the outside is cooking too fast, cover with tin foil. Let stand in the pan for 5 minutes.
- Transfer to a cooling rack and allow to cool completely.
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