Pumpkin Almond Sweet Bread Recipe - Gluten-Free!

This delicious sweet bread is easy to make, and wonderful to share. Slice up a loaf and serve with fresh fruit for an easy continental breakfast. It's also a welcome addition with a cup of tea in the afternoon.

This gluten-free bread can also be made into three 3x6-inch miniloaves for gifts; cook at 350 degrees for 35 minutes or until a tester comes out clean. Wrap well when completely cool. Don't forget a little holiday ribbon!

Note: You can substitute 1 teaspoon pumpkin-pie spice for the cinnamon, allspice, nutmeg, and cardamom.

Ingredients

  • 4 cups almond flour
  • 3/4 cup natural cane sugar (or coconut palm sugar)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • eggs
  • 1/4 cup grapeseed oil
  • 1 cup organic pumpkin puree
  • 1/2 cup chopped pecans
  • 3/4 teaspoon ground cinnamon (see Note below)
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
Directions
  1. Preheat oven to 300˚F. Coat a 4x8-inch loaf pan with cooking spray and line the bottom with parchment paper.
  2. In a large bowl, combine almond flour, sugar, baking soda, and salt. In a medium bowl, whisk eggs with oil and add pumpkin, nuts, and spices. Add wet ingredients to dry, mixing until smooth.
  3. Pour into loaf pan and bake for 60–70 minutes, until top feels firm to the touch. Remove from oven and cool completely. Wrap in foil and store in refrigerator.

Note: You can substitute 1 teaspoon pumpkin-pie spice for the cinnamon, allspice, nutmeg, and cardamom.

PER SERVING: 312 cal, 10g fat (3g mono, 4g poly, 3g sat), 46mg chol, 10g protein, 11g carb, 5g fiber, 252mg sodium

Recipe served at Hanson Mesa Bed & Breakfast, and courtesy of DeliciousLiving.com, found here.

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