Grain-Free Pumpkin Bread

This recipe is based on my Grain-Free Bread, and was inspired by a reader! This would be great to give away during the holidays!

Recipe: Grain-Free Pumpkin Bread

3 cups almond flour

1 cup tapioca flour

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1/2 tsp allspice

1/2 tsp nutmeg

2 eggs

1/2 cup pumpkin

1/4 cup honey

1/4 cup coconut oil, melted + a teaspoon or so for greasing

1/2 cup water

Preheat oven to 350 degrees and grease 2 mini loaf pans with coconut oil. In a large bowl, combine all the dry ingredients. In a separate bowl, whisk together the eggs, pumpkin, water, honey and oil. Pour into dry ingredients and stir until combined (it will be the consistency of cookie dough). Press evenly into the loaf pan and bake for 25-30 minutes, or until golden brown and a knife comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely before slicing.

Can you tell a kid took this pic?? =)

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Comments

  1. says

    Awesome! Thanks so much! I’m glad I was the reader that inspired you. :-) Did you and the family love it? Did the bread come out even moister? Did it have a strong pumpkin taste? 1/2 cup isn’t that much. I wonder how it would come out with a whole can of natural, pureed pumpkin. I will definitely be making this soon. I’m almost out of almond flour though and waiting for my next shipped bag to come in. Thank you bunches for trying this out. Again, I’m really enjoying your site and all your wonderful recipes.

    Mandy

    Personal site: http://www.mandylifeafter30.com
    Food blog: http://we-eat-fat-not-that.blogspot.com/

    • says

      Hi, Mandy! I thought there was a good pumpkin taste…I didn’t want to add too much pumpkin, or it would be hard to get the “fluffier” texture in the middle. Let me know how yours turns out!

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