As the air gets crisp and the leaves start to fall, there’s nothing better than
the aroma of freshly baked pumpkin bread. Our fiber-filled, gluten-free
pumpkin bread recipe is a wholesome treat you can feel good about.
Enjoy it with your morning coffee or as a cozy snack—it’s the perfect
way to savor the season while supporting your digestive health!
Ingredients
- 3/4 Cup Pumpkin Puree
- 1/4 Cup Coconut Oil
- 1/4 Cup Maple Syrup
- 1 Cup Almond Flour
- 1 tsp Baking Powder
- 1/2 tbsp Pumpkin Pie Spice
- 1/4 tsp Salt
- 1/2 Cup Sugar-Free Chocolate Chips (Optional)
Instructions:
• Preheat Your Oven
Preheat the oven to 350 degrees and grease a 9×5 inch loaf
pan with coconut oil (or line with parchment paper)
• Get to Whisking
Whisk the pumpkin puree, coconut oil, and maple syrup in a
large bowl. Add in the almond flour, baking powder, pumpkin
spice, and salt. Mix all ingredients to combine.
• Pour Out the Batter
Fold in the chocolate chips and pour the batter into the
prepared loaf pan.
• Bake and Enjoy
Bake for 40 minutes in the preheated oven. The pumpkin
bread is done if you insert a toothpick and it comes out dry.
