Yes, yet another pumpkin-based recipe is hitting the internet universe. I love having a piece of warm pumpkin bread with a little bit of butter and a creamy cup of hot coffee – it screams all things fall. I am willing to admit, I am basic. But this pumpkin bread recipe is slightly different, using almond flour as a base to make it higher in protein and naturally gluten free. I love using almond flour for baking as it tends to be naturally moist and hearty, while giving you a more nutrient dense bread as a result. This pumpkin bread recipe could easily be turned into to muffins as well.
1 cup almond flour/meal
1/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
2/3 cup pumpkin puree
2 tablespoons honey
2 tablespoons maple syrup
Preheat your oven to 350º.
In a large bowl, combine all the dry ingredients and mix well.
Add the wet ingredients to the dry and mix until smooth and clump-free.
Pour batter into a well-greased* bread pan.
Bake for 35-45 minutes.
Let cool for 30 minutes**
*I like to grease the pan with coconut oil, though butter or a non-stick spray will work as well.
**30 minutes is ideal, but I am know to sneak a piece after 10 minutes!