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Almond Flour Pumpkin Bread
This deliciously tender Almond Flour Pumpkin Bread is perfectly spicy sweet and gluten free! A wonderful pumpkin snack everyone will love!
Course Breakfast
Cuisine American
Prep Time 10 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 10 minutes minutes
Servings 12 Slices
Calories 232kcal
Author FoodFaithFitness
- 2 Cups Almond flour (200g)
- 1/2 Cup Oat flour (50g)
- 1 Tbsp Baking powder
- 3 1/2 tsp Cinnamon
- 3/4 tsp Salt
- 3/4 tsp Nutmeg
- 3/4 tsp Ground ginger
- 1/2 tsp Baking soda
- 1/4 tsp Allspice
- 1 Cup Pumpkin puree
- 1/2 Cup Maple syrup
- 1/4 Cup Coconut sugar (or brown sugar)
- 2 Eggs
- 1 tsp vanilla
- 1/2 Cup Chocolate chips (DF if needed)
Heat your oven to 350 degrees and spray the sides of an 8x8 inch loaf pan with cooking spray and line the bottom with parchment paper.
In a medium bowl, whisk all the ingredients up the allspice.
In a separate, large bowl, whisk the pumpkin, syrup, sugar, eggs and vanilla.
Stir the dry ingredients into the wet ingredients until well mixed. Stir in the chocolate chips.
Transfer to the prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour.
Let cool in the pan completely.
DEVOUR!
Calories: 232kcal | Carbohydrates: 27g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 217mg | Potassium: 207mg | Fiber: 3g | Sugar: 16g | Vitamin A: 3236IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg