Does it actually get any more basic than all things pumpkin in the fall? What can I say, I’m a sucker for anything pumpkin. I love the pumpkin bread at Starbucks but wanted a healthier version that I could enjoy at home. I knew I wanted to make it with almond flour so I started playing around and this gluten free pumpkin bread recipe was born. The almond butter and banana add the perfect amount of sweetness to it in addition to the maple syrup.
I’ve been eating this for breakfast all week topped with some extra almond butter and a dollop of yogurt, and it’s perfect! Let me know what you think!
Gluten Free Pumpkin Bread
Ingredients
- 2 1/4 C almond flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ginger
- 1/2 C pumpkin puree
- 1/2 C almond butter
- 1 C mashed banana about 2 large bananas
- 2 eggs
- 1 T vanilla extract
- 1/2 C maple syrup
- 1/4 C chocolate chips optional
- 1/4 C pumpkin seeds optional
Instructions
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Preheat your oven to 350 degrees F and line a 9" x 5" bread pan with parchment paper.
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In a large mixing bowl mix your dry ingredients (almond flour, baking soda, salt, cinnamon, ginger, cloves).
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In a medium mixing bowl mix together your wet ingredients (pumpkin puree, almond butter, mashed banana, eggs, vanilla extract, maple syrup).
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Add your wet ingredients to your dry ingredients and mix well. Pour the mixture into your bread pan and distribute the chocolate chips and pumpkin seeds on top.
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Bake for 50-60 minutes or until you can insert a fork into the middle and it comes out clean. After the first thirty minutes I put an aluminum foil tent over the bread to prevent the top of the bread from getting burnt and leave it there for the second half of the baking time.
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Let the bread cool completely before serving.
