Grain Free Pumpkin Bread
This gluten free pumpkin bread is a delicious fall treat! Grain free and honey sweetened, you can enjoy a pumpkin treat even when it isn't fall. Have some with your breakfast, or serve as a fall dessert or snack.
Equipment
- 1 loaf pan
- 1 hand mixer
Ingredients
- 2 1/2 C almond flour
- 1/2 C kefir, yogurt, or whey
- 1/2 C butter, melted
- 1/2 C pumpkin purée
- 6 eggs, or 12 egg whites
- 1/4 C honey
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- dash salt (use more if using unsalted butter-- 1/2 tsp.)
- 1 tsp vanilla extract (or powder or paste) optional
- 1/2 C chopped nuts or chocolate chips optional
Instructions
- Optional fermentation step: A day or two before you plan to bake, stir the almond flour and kefir, whey, etc., together in a bowl. Cover and let sit for up to two days at room temperature.
- When you are ready to bake, preheat oven to 375° F. Line a loaf pan with baking parchment along the length and brush with oil or melted butter.
- Add the ingredients (minus the nuts or chocolate, if using) to the almond flour. Beat well until smooth, then fold the nuts and/or chocolate chips in.
- Pour batter into prepared loaf pan and bake 45-55 minutes or until the loaf is browned, pulling away from the pan, and a toothpick inserted into it emerges with only a few crumbs.
- After removing from the oven, cool for a few minutes, then carefully use the parchment to lift the loaf onto a cooling rack. You can remove the parchment when the loaf feels firm and unlikely to crumble. Slice and eat when cool, if you can wait!