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This lusciously moist, gluten free, dairy free pumpkin bread is made with blanched almond flour and is super quick and easy to make!
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Ingredients
- 1 cup blanched almond flour
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon cloves
- ½ cup roasted pumpkin
- 1/3 c honey
- 3 eggs
Instructions
- In a food processor combine almond flour, salt, baking soda and spices.
- Add pumpkin, xanthan gum, honey, and eggs and pulse for 2 minutes.
- Scoop batter into a mini loaf pan.
- Bake at 350° for 40 minutes.
- Cool for 1 hour and serve.
*Adapted from http://www.elanaspantry.com/paleo-pumpkin-bread/
I’m planning on trying this on the weekend. I’ll just have to buy some lacking ingredients tomorrow. Thanks for posting!
★★★★★
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