The fall season is the time for pumpkin EVERYTHING! This is, by far, my favorite grain-free pumpkin bread and it happens to also be paleo! It’s just as rich and delicious as the flour and sugar filled version.
- 1 and 1/2 cup blanched almond flour
- 1/4 tsp sea salt
- 3/4 tsp baking soda
- 2.5 tsp of cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- (optional) 1 tsp pumpkin pie spice mix
- 4 eggs
- 1 cup of pumpkin puree (not pumpkin pie filing)
- 1/4 maple syrup
- 1/2 cup chopped walnuts (other optional add-ins: 1 cup of fresh cranberries or 1 cup of dark chocolate chips)
Pre-heat oven to 350 degrees.
In a large bowl, mix together almond flour, sea salt, baking soda, cinnamon, ground cloves, and nutmeg. I also added an extra tsp of pumpkin pie spice because I had it at the house (this isn’t required but adds more yummy spice).
In a small bowl, whisk together eggs, pumpkin and maple syrup.
Add liquid mixture of dry ingredients and combine well. Once fully mixed, you can add in the chopped walnuts. If you are not into walnuts, substitute fresh cranberries or chocolate chips – both versions are equally as delicious.
Pour batter into parchment-paper lined loaf pan and bake for 48-55 minutes (depending on your oven).
Let cool open a wire rack for about an hour, then indulge!