Description
A delightful and wholesome pumpkin bread that captures the essence of fall, made with paleo-friendly ingredients.
Ingredients
Scale
- 1 cup pumpkin puree
- 3 eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 2 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, eggs, honey (or maple syrup), and melted coconut oil until smooth.
- In another bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- Pour the batter into a greased loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze slices for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 195
- Sugar: 4g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg