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
- 3Â 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
- Preheat oven to 300ËšF. Coat a 4x8-inch loaf pan with cooking spray and line the bottom with parchment paper.
- 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.
- 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.
