This good-for-everyone breakfast or treat bread, served at Hanson Mesa Bed & Breakfast, can also be made into three 3×6-inch miniloaves for gifts; cook at 350 degrees for 35 minutes or until a tester comes out clean. You can substitute 1 teaspoon pumpkin-pie spice for the cinnamon, allspice, nutmeg, and cardamom.
Gluten-Free Pumpkin-Almond Bread
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Ingredients
- 4 cups almond flour
- 3/4 cup natural cane sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1/4 cup grapeseed oil
- 1 cup organic pumpkin puree
- 1/2 cup chopped pecans
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
Instructions
- Preheat oven to 300˚. 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.
Recipe Notes
Nutrition Facts
Gluten-Free Pumpkin-Almond Bread
Amount Per Serving
Calories 312
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 3g
15%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 46mg
15%
Sodium 252mg
11%
Total Carbohydrates 11g
4%
Dietary Fiber 5g
20%
Protein 10g
20%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 312 cal, 10g fat (3g mono, 4g poly, 3g sat), 46mg chol, 10g protein, 11g carb, 5g fiber, 252mg sodium
