Hello pumpkin season! In honor of fall and all things pumpkin, here is an adaptation of one of my absolute favorite recipes, Lemon Almond Flour Bread. I make that bread SO much and can’t believe I haven’t tried adapting it before. I may even like this version better- at least this time of year. The pumpkin puree makes this bread incredibly moist and it’s perfectly spiced with pumpkin spice of course! This will become your go-to fall favorite breakfast or snack. It’s perfect to serve at the holidays too!
This bread is gluten free, dairy free, paleo and lower carb than grain breads. It’s also lower in sugar (with no refined sugar), sweetened just a bit with maple syrup. Pumpkin is nutrient dense, being rich in all kinds of essential vitamins and minerals, so no guilt at all when consuming this healthy treat!
I hope you enjoy this! Let me know if you try it and what you think!
Pumpkin Almond Flour Bread (Gluten free, Dairy Free, Paleo)
Ingredients:
2 1/2 cups blanched almond flour
1/4 cup ground flaxseed
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 cup organic pumpkin puree (not pumpkin pie filling!)
4 large eggs
1/3 cup maple syrup
2 tablespoons avocado oil (can sub melted coconut oil)
2 tablespoons pumpkin pie spice
1 teaspoon vanilla
Pepitas/pumpkin seeds (optional to top)
Directions:
Preheat oven to 350ยฐF.
Grease a 9 x 5 inch loaf pan (I also like to coat with almond flour) and line the bottom with parchment paper.
In a large mixing bowl or food processor, add dry ingredients and mix well to combine. Add wet ingredients and mix or process until a well combined batter is formed.
Pour the batter into the loaf pan. Top the batter with the pumpkin seeds if desired.
Bake for about 50 minutes. (If the bread starts to get too brown on top toward the end, cover with some foil to prevent burning.) After 50 minutes, test with a toothpick in the center. If it comes out clean, take the bread out and let it sit and cool for awhile before removing it from the pan.
Serve and enjoy!!
