Kristi Whitley

Healthy Living

Gluten-Free Pumpkin-Almond Bread

Courtesy of Hanson Mesa Bed & Breakfast

Delicious Living

This good-for-everyone breakfast or treat bread, served at Hanson Mesa Bed & Breakfast, can also be made into three 3x6-inch miniloaves for gifts; cook at 350 degrees for 35 minutes or until a tester comes out clean. You can substitute 1 teaspoon pumpkin-pie spice for the cinnamon, allspice, nutmeg, and cardamom.

Recipe Yield: 12 servings

Recipe Calories: 312

Recipe Ingredient Details:

4 cups almond flour
3/4 cup natural cane sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs (I use Ener-g egg substitute)
1/4 cup grapeseed oil
1 cup organic pumpkin puree
1/2 cup chopped pecans
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cardamom

Recipe Instructions: . Preheat oven to 300°. Coat a 4x8-inch loaf pan with cooking spray and line the bottom with parchment paper. In a large bowl, combine almond flour, sugar, baking soda, and salt.

In a medium bowl, whisk eggs(substitute) with oil and add pumpkin, nuts, and spices. Add wet ingredients to dry, mixing until smooth.

Pour into loaf pan and bake for 60–70 minutes, until top feels firm to the touch. Remove from oven and cool completely. Wrap in foil and store in refrigerator.

Recipe Additional Notes:

PER SERVING: 312 cal, 10g fat (3g mono, 4g poly, 3g sat), 46mg chol, 10g protein, 11g carb, 5g fiber, 252mg sodium

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