I’ve been searching for a good pumpkin bread recipe without flour and sugar since Thanksgiving and had very little luck. Some taste like pumpkin bread without the consistency of bread. Some didn’t taste pumpkin-y at all! But I’ve finally found the a recipe I can live with. The consistency is PERFECT!! The pumpkin flavor is a little more subtle than I would prefer, but I definitely can deal with that.
This makes 1 small loaf pan (5.75in x 3 in) of bread. You can double, triple, quadruple this for more loaves.
1 cup of almond flour
1/4 tsp of salt
1/2 tsp of baking soda
1 heaping tsp of cinnamon
1 tsp of pumpkin pie spice blend
1/2 cup of pumpkin
2 – 3 T of honey (I eyeballed it)
In a bowl, combine almond flour, salt, and baking soda, and spices. Mix together.
In a separate bowl, add pumpkin, honey, eggs and mix together.
Add wet ingredients to dry and mix until thoroughly combined. Scoop batter into your mini-laof pan (which has been greased).
Bake at 350 degrees for 35-40 minutes. Cool in the pan for 10-ish minutes and then on a cooling rack for about 30 minutes.
Serve with lots of butter 🙂