Gluten Free Pumpkin Bread
This Gluten Free Pumpkin Bread requires minimal ingredients and is super easy to make. It comes out perfectly moist and delicious every time!
- Prep Time: 5
- Cook Time: 50
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
Units
Scale
- 1 15oz canned Pumpkin Puree not the pie filling
- 1/4 cup Maple Syrup
- 1 tsp Vanilla
- 3 Eggs
- 2 1/4 cup Almond Flour
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1 Tbs Pumpkin Pie Spice
- 1/2 cup Pepitas (pumpkin seeds) plus more for sprinkling on top
- Non-stick baking spray (I used Coconut Oil spray)
Instructions
- Preheat oven to 350 degrees
- In a large bowl whisk together Pumpkin Puree, Maple Syrup, Vanilla, and Eggs
- In a smaller bowl mix together Almond Flour, Baking Soda, Salt, and Pumpkin Pie Spice
- Add the dry ingredients to the wet ingredients and mix until combined
- Fold in the Pepitas
- Spray loaf pan with non-stick baking spray
- Pour batter into pan
- Sprinkle more Pepitas on top
- Bake 45-50 minutes or until toothpick comes out clean after sticking it in the center
- Let it rest for 1 hour before slicing
- Enjoy!
Notes
You can freeze this as well. Once it is completely cooled wrap it tightly with aluminum foil or plastic wrap. Put it in a freezer bag and seal it getting as much air out as you can. This can be frozen up to 3 months.
Find it online: https://tastefulventure.com/gluten-free-pumpkin-bread/
