Almond Flour Pumpkin Bread
Ingredients
Dry Ingredients
-
1 ¼
cups
super fine blanched almond flour
-
1 ¼
cups
certified gluten-free oat flour
-
1
tbsp
cinnamon
-
½
tsp
ground ginger
-
½
tsp
ground cloves
-
¼
tsp
nutmeg
-
1
tsp
baking soda
-
½
tsp
baking powder
-
½
tsp
fine sea salt
Wet Ingredients
-
1
15oz can
pumpkin puree
-
2
large
eggs
-
½
cup
pure maple syrup
-
2
tbsp
avocado oil or melted coconut oil
-
1
tsp
vanilla extract
Add-ins
Instructions
- 1. Preheat the oven to 350°F and grease a 9x5 inch loaf pan.
- 2. In a large bowl, whisk together the almond flour, oat flour, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder, and salt.
- 3. In a medium bowl, whisk together the pumpkin, eggs, maple syrup, oil, and vanilla until smooth.
- 4. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips.
- 5. Spoon the mixture into the loaf pan and top with additional chocolate chips if desired.
- 6. Bake for about 50 minutes or until a knife inserted comes out almost clean.
- 7. Allow the bread to cool in the pan for at least 30 minutes before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
1 standard loaf (approximately 8 slices)
Calories
250
Total fat
10g
Total carbohydrates
34g
Total protein
6.5g
Sodium
200mg
Cholesterol
70mg
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