Pumpkin bread. It seems like every time the leaves begin to change and the cool air blows through town, beautiful, delicious loaves of these gourd infused delights begin popping up everywhere we look. Truthfully, I couldn't be happier! I love everything pumpkin, and bread is no exception.
But what do you do when you can't eat bread? How do you enjoy this delicious, seasonal treat when wheat is your biggest enemy? Can't something be done? Why should delicious, cake-like spiced bread be kept from those living a grain-free diet?
Ladies and Gentlemen, it doesn't have to be this way! Thanks to our amazing Blanched Almond Flour, we've created a delicious, irresistible pumpkin loaf that is both mouth watering and completely gluten-free! That's right, no gluten needed in this dish! Grab your favorite Fall apron, it's time to bake up some Almond Flour Pumpkin Bread!
1 1/2 cups Pumpkin Puree
1 Tbsp Vanilla
1/4 cup Raw Honey
1/4 cup Coconut Oil, melted
2 cups Honeyville Blanched Almond Flour
1/2 tsp Himalayan Salt
1 tsp Baking Soda
1 tsp Pumpkin Pie Spice
1 tsp Cinnamon
Preheat oven to 350 degrees.
In a large bowl, add pumpkin, eggs, vanilla, honey, and coconut oil, and mix together with an electric hand mixer until smooth.
In a medium bowl, combine almond flour, salt, baking soda, pumpkin pie spice, and cinnamon, and whisk together.
Add dry ingredients to wet ingredients and mix until a thick batter forms.
Pour batter into your greased USA Pan Large Loaf Pan.
Bake at 350 degrees for 50-60 minutes, then remove and allow to cool in pan for 15 minutes. Turn out onto a wire rack and let cool an additional 15 minutes before slicing and serving.
Rich, aromatic, and full of so much pumpkin flavor, you're taste buds will dance with excitement with each bite. This bread bakes up with the perfect texture and a Fall flavor that is sure to get you in the Autumn mood. Best of all, it's completely gluten-free. How can you beat that?!