(Grain-Free) Pumpkin Almond Bread
This gluten-free and dairy-free pumpkin almond bread is packed with warm spices and sweetened with a bit of pure maple syrup. The perfect cozy breakfast or snack!
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 tsp cardamom
- 3/4 cup canned pumpkin puree (not pie filling)
- 1/4 cup pure maple syrup
- 1/3 cup canned coconut milk
- 2 tsp vanilla extract
- 3 eggs
- 1/3 cup melted coconut oil
Toppings
- 2 tbsp sliced almonds
- 2 tbsp pepitas (aka, pumpkin seeds)
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine all of the ingredients (except for the toppings).
- Whisk everything together until it becomes a smooth batter.
- Line a standard loaf pan with parchment paper. Just cut the parchment to the length of the pan, and lay in in flat, with some of the paper coming over the top. This will make it easier to lift the bread out of the pan after baking.
- Spray the sides of the pan with cooking spray, and pour the batter into the loaf pan. Sprinkle the almonds and pepitas all over the top, and bake for 45-50 minutes.
- You should be able to insert a knife into the center, and it come out clean. Then let cool for about 5-10 minutes before removing it from the pan. Once cooled slightly, gently lift the parchment paper, and transfer the bread to a wire rack to cool.
- Once cooled, slice and enjoy!
Tried this recipe?Let us know how it was!