Pumpkin Bread

Gluten + Dairy-Free.

What You’ll Need:

DRY

• 1 cup almond flour

• 1/2 cup oat flour

• 1/4 cup coconut sugar

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 2 1/2 tsp pumpkin pie spice (can sub for cinnamon)

• 1/2 teaspoon ground ginger

• pinch of salt

WET

• 2 eggs, can sub with flax eggs

• 3/4 cup pumpkin puree

• 1/4 cup maple syrup

• 1 teaspoon vanilla extract

OPTIONAL

• 1/2 cup pecans, walnuts, and/or chocolate chips

• toppings: pecans, walnuts, pumpkin seeds, chocolate chips, gluten free oats

The Method:

1. Preheat oven to 350 degrees F and line a 9x5 pan with parchment paper or coconut oil.

2. In a large bowl, mix the almond flour, oat flour, coconut sugar, baking powder, baking soda, and pumpkin pie spice.

3. In a separate bowl, mix the eggs, pumpkin puree, maple syrup, and vanilla extract.

4. Pour the wet ingredients into the dry.

5. Using a whisk, mix until the wet and dry ingredients are thoroughly combined.

6. Pour the pumpkin bread mixture into the pan and place in oven.

7. Bake for 30-35 minutes.

8. Remove and cover with tinfoil until cool.