Prep Time: 10 min Cook Time: 45 min Servings: 8-10 slices Ingredients
1 ½ cups blanched almond flour
½ teaspoon fine sea salt
¾ teaspoon aluminum-free baking soda
2 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
4 large eggs
¾ cup organic pumpkin puree
¼ cup raw honey
1 teaspoon vanilla extract
½ cup of optional mix-ins: chopped pecans or walnuts
Preheat oven to 350ºF. Place rack in center of the oven.
Grease in 8×4-inch loaf pan with butter or coconut oil. You can also line with parchment paper so the paper overlaps the sides like handles and lightly grease the parchment paper.
In a large bowl or kitchen-aid, stir together almond flour, salt, baking soda, spices, the eggs, pumpkin, honey, and vanilla extract. Gently stir until batter is just combined.
Scrape into prepared loaf pan, and smooth the top of the batter. Bake for 45 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Remove from oven and set aside to cool (for about 30 minutes). Lift the bread out using the parchment handles, peel off the paper, and slice.