Gluten Free Pumpkin Bread
This most, easy and delicious gluten free pumpkin bread is perfect for fall and SO good!
Servings: 8 slices
Calories: 225kcal
Cost: $5
Equipment
- loaf pan I prefer a silicone one
- Large mixing bowl
Ingredients
- 1.5 cups blanched almond flour NOT course
- 1/2 tsp sea salt
- 3/4 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 4 eggs
- 3/4 cup canned pumpkin
- 1/4 cup maple syrup
- 1 tsp pure vanilla
- 1/2 cup chocolate chips
- cooking spray oil I prefer avocado oil
Instructions
- Preheat the oven to 350 degrees F. Spray an 8 by 4 bread loaf pan with cooking spray oil (I like avocado oil.)
- In a big bowl mix together all of the dry ingredients. Then, in a separate bowl mix together all of the wet ingredients. Next, add your dry ingredients to your wet ingredients and mix until combined. Slowly fold in your chocolate chips so that you do not over mix your batter.
- Now place the the batter in the bread loaf pan. Bake for 45 minutes or until you can stick a toothpick in and it comes out clean. Allow the bread to sit for 30 minutes before moving.
Notes
Storage: This recipe can be stored in the refrigerator in an air tight container for up to 5 days.
Freezer: This recipe can be stored in an air tight container in the freezer for up to 3 months.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based on 8 servings.
Servings: This recipe should yield 8 servings.
Nutrition
Serving: 1slice of bread | Calories: 225kcal | Carbohydrates: 19g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 284mg | Potassium: 105mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3695IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg