I’ve actually got the amazing smell of pumpkin bread gracing the house as I type this recipe. Other than the seasonal pumpkin, I’ve always got these ingredients on hand-so that makes whipping up this recipe super easy.
Although we are quickly approaching Thanksgiving, and most are already onto the warm and delicious flavors of Christmas…I’m going to enjoy my pumpkin flavored goodness for a bit longer.
I have a very hungry 18 month old, who I have the absolute pleasure of raising and exposing to such yumminess as this bread. He loves it. Since I pack his breakfast and lunch before he’s off to play with one of his Grammys, I often make recipes such as these and freeze them for him. I have enjoyed this bread with a variety of toppings: almond butter, coconut oil and cinnamon, or even a few chocolate chips after heating it up in the microwave. The bread itself isn’t overly sweet so I feel good about giving it to my baby boy…and then I don’t feel so bad about adding some chocolate chips on top too:)
1 1/2 cups blanched almond flour
1/2 teaspoon sea salt
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1 teaspoon pumpkin pie spice
4 large eggs
3/4 cup canned pumpkin
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees. Line a bread pan (I used 8 x 4) with parchment paper and set aside.
2. Mix together the almond flour, sea salt, baking soda, cinnamon,, allspice, pumpkin pie spice in a large bowl.
3. In a separate bowl, mix together the eggs, pumpkin, honey or maple syrup and vanilla extract.
4. Make a well in the center of the dry ingredients and gently incorporate the wet ingredients.
5. Transfer batter into the prepared bread pan and bake for 45-50 minutes or until a tooth pick comes out clean when inserted. Let the bread cool for at least 10 minutes before cutting.