Gluten Free Pumpkin Bread Recipe
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  • 2 cup s of almond flour/almond meal
  • 3 /4 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1 /2 teaspoon of nutmeg
  • 1 /4 teaspoon of ginger
  • 1 teaspoon of sea salt
  • 1 /2 cup of organic pumpkin puree (fresh or canned)
  • 1 /3-1/2 cup of raw honey or pure maple syrup
  • 2 eggs

Pre-heat oven to 350 degrees. Lightly grease one standard or two mini bread pans with coconut oil. Combine all dry ingredients. In a separate bowl, combine wet ingredients. Add went ingredients to dry ingredients and mix until combined. Pour batter into a bread pan. I used a 5X9 pan and backed for 45 minutes (top should be brown and a toothpick will come out clean). Let bread stand in the pan for 5 minutes. Then transfer to a cooling rack and allow to cool completely.