Almond Flour Pumpkin Bread (Gluten Free)
This healthier pumpkin bread recipe is made with canned pumpkin, almond flour and oat flour. It is sweetened with maple syrup and loaded with delicious fall spices.
Servings: 10
Calories: 234kcal
Ingredients
- 2 cups blanched almond flour
- 1 cup oat flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 3 eggs
- 1 cup canned pumpkin
- ⅓ cup maple syrup or coconut sugar
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- chocolate chips and pumpkin seeds for sprinkling
Instructions
- Preheat your oven to 350 degrees and grease a loaf pan. I use 8x4 or 9x4. You can also line your loaf pan with parchment paper.
- In a large bowl, add all the dry ingredients: almond flour, oat flour, cinnamon, pumpkin pie spice, baking soda and salt. Mix until combined and set aside.
- Next, in another large bowl add the wet ingredients: eggs, pumpkin, maple syrup, vanilla extract and apple cider vinegar. Whisk the ingredients until smooth. Now add the dry ingredients into the bowl with the wet ingredients. Using a spoon or spatula fold the mixture until combined.
- Lastly, add the batter into the prepared loaf pan and top with pumpkin seeds. Bake at 350 for 45-55 minutes or until fully cooked through.