Rosemary Almond Flour Pumpkin Bread
Ingredients
-
¾
cup
canned pumpkin puree
-
½
cup
avocado oil or olive oil
-
3
large
eggs
-
1
teaspoon
apple cider vinegar (or white vinegar)
-
2
cups
blanched almond flour
-
¼
cup
tapioca flour or arrowroot flour
-
¼
cup
raw sugar or sugar substitute
-
1
teaspoon
baking soda
-
pinch
allspice or nutmeg
-
½
teaspoon
kosher salt
-
1
pinch
black pepper
-
2
tablespoons
fresh rosemary sprigs (or 3 teaspoons dried rosemary, divided)
-
¼
cup
raw or roasted pumpkin seeds (divided)
Instructions
- Preheat the oven to 350°F and prepare a loaf pan with parchment paper and oil.
- In a mixing bowl, combine pumpkin, eggs, oil, and vinegar, mixing until smooth.
- In another bowl, sift together almond flour, tapioca flour, sugar, baking soda, spices, and salt, setting aside the pumpkin seeds and rosemary.
- Gradually add the dry mixture to the wet ingredients, mixing until smooth.
- Fold in 1 tablespoon of rosemary and 2-3 tablespoons of pumpkin seeds, reserving some for topping.
- Pour the batter into the prepared loaf pan and sprinkle the remaining seeds and rosemary on top.
- Bake for 40-45 minutes, checking for doneness after 30 minutes. Cover with foil if needed and bake until golden brown.
- Let the bread cool in the pan before removing and slicing.
Nutrition Facts (estimated)
Servings
9–11 slices
Calories
237
Total fat
15.1g
Total carbohydrates
6.2g
Total protein
5.6g
Sodium
191.7mg
Cholesterol
50.7mg
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