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!
Ingredients
- 1 15 oz canned Pumpkin Puree not the pie filling
- ¼ cup Maple Syrup
- 1 teaspoon Vanilla
- 3 Eggs
- 2 ¼ cup Almond Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Sea Salt
- 1 Tbs Pumpkin Pie Spice
- ½ 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.
Nutrition
Calories: 168kcalCarbohydrates: 13gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gTrans Fat: 0.002gCholesterol: 0.03mgSodium: 191mgPotassium: 118mgFiber: 4gSugar: 6gVitamin A: 5885IUVitamin C: 2mgCalcium: 66mgIron: 2mg
Tried this recipe?Let us know how it was!