Description
Gluten Free Pumpkin Bread is packed with warming pumpkin spice and real maple syrup. Made in one bowl!
Ingredients
Scale
- 3/4 cup pumpkin puree
- 2 large eggs
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 4 tablespoons melted coconut oil
- 1 1/4 cups almond flour
- 1 1/4 cups gluten free flour blend (We like Bob's Red Mill 1 to 1 Baking Flour)
- 3 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees. Prep a loaf pan with nonstick oil spray and line it with a parchment paper sling.
- In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut sugar and coconut oil.
- Stir in the almond flour, gluten free flour, pumpkin pie spice, baking powder, and baking soda until well combined.
- Spoon the batter into the prepared pan. Use a spatula to smooth out the top into an even layer. Bake for 55-65 minutes or until the edges just start to pull away from the pan and a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack before serving.
Nutrition
- Serving Size: 1 slice (1/12th recipe)
- Calories: 153
- Sugar: 16g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 31mg
