Almond Flour Pumpkin Bread

Almond Flour Pumpkin Bread

Almond Flour Pumpkin Bread is simple to make and loaded with fall flavors like pumpkin, cinnamon, and maple syrup. A scrumptious, moist, and absolutely guilt-unfastened shortbread!

Love pumpkin treats?

Almond Flour Pumpkin Bread
Quick Recap:
Step01-Make the batter 
Step02- Baking
Step03- Serving

Prep Time 10minutes
Cook Time 50minutes
Total Time  60 minutes 
Serves 10 slices  

Ingredients:

• 3 eggs
• 1/2 cup maple syrup 
• 1 cup pumpkin puree 
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp pumpkin pie spice
• 1 tsp cinnamon
• 1/4 tsp salt
• 3 cups almond flour
• 1/4 cup pumpkin seeds optional

Instructions:

Step01-Make the batter:

• Preheat oven to 350 degrees Frenhite. Cover a 9x5 leaf pan with percent pepper & grease with some butter or oil. Set aside
• In a large bowl beat eggs. Add maple syrup, pumpkin puree, baking powder, baking soda, spices, cinnamon, salt. Whisk well. 
• Add almond flour & combine.

Step02- Baking:

• Transfer the pumpkin bread batter in greased pan & tap to remove bubbles. Sprinkles some pumpkin seeds on top.
• Bake for 40-50 minutes or a toothpick or cake tester come clear in middle.
• Let it cool for a while.

Step03- Serving:

• Serve as breakfast or tea-time snacks.

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Tips & Tricks:

• Use simple pumpkin puree, not pumpkin pie puree.
• Eggs are a binder for almond flour, so be careful about measurements of egg & almond flour.
• Make this recipe with muffin molds instead of the loaf pan to make it individual.

Storage Tips:

• Store Pumpkin Bread in an airtight container for 5 days.
• Store up to one month in an airtight container in the fridge.

Nutrition:
1slice-

•  Calories: 272kcal 
• Carbohydrates: 21g 
• Protein: 10g 
•  Fat: 19g 
•  Cholesterol: 49mg 
• Sodium: 255mg 
• Potassium: 122mg 
• Fiber: 5g 
• Sugar: 12g 
• Vitamin A: 3884IU 
•  Vitamin C: 1mg 
• Calcium: 135mg 
• Iron: 2mg

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