Grain-free pumpkin pie bread:
When I did a questionnaire over on my Instagram page, so many of you requested just a simple pumpkin bread. So I got myself into the kitchen this weekend to create an easy grain-free, gluten-free, dairy-free, and refined sugar-free pumpkin bread. I’m calling this loaf pumpkin pie bread, because the texture of this bread is half pumpkin pie texture and half bread texture.
Ingredients you will need:
- Organic pumpkin puree (make sure you are not using pumpkin pie filling)
- Organic pasture raised eggs
- Coconut oil
- Coconut sugar
- Vanilla extract
- Pumpkin pie spice seasoning
- Baking powder
- Baking soda
- Salt
- Almond flour
Steps to preparing the pumpkin bread:
This pumpkin pie bread only requires one bowl to prep. I first add all the wet ingredients to a large bowl and with a handheld mixer I mix the wet ingredients. And once the wet ingredients are mixed well, I add the dry ingredients, and mix. I line a loaf pan with parchment paper, add my batter to loaf pan, and bake 350 F for 45-50 minutes, or until a toothpick comes out clean.
How to store your bread:
I store my bread in an airtight container in the refrigerator. And when I want to have a slice I either eat cold or I reheat in my convection oven for a few minutes.
Grain-free Pumpkin Pie Bread
Ingredients
- 1 15 oz can pumpkin purée
- 3 large organic pasture raised eggs
- 1/2 cup coconut oil
- 1 cup coconut sugar
- 1 1/2 tsp vanilla extract
- 1 Tbsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups almond flour
Instructions
- In a large bowl mix wet ingredients with a handheld mixer
- Add in dry ingredients and mix
- Add batter to a lined loaf pan
- Bake 350 for 45-50 minutes or until a toothpick comes out clean
- I like to store mine in an airtight container in refrigerator but you could leave at room temperature too for a few days
Check out these other pumpkin recipes:
White Chocolate Chip Pumpkin Cookies
Grain Free Pumpkin Pie French Toast