Ingredients

The following ingredients have 4 Servings
  • 3 eggs (large)
  • 1/2 cup maple syrup or honey
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3 cups almond flour
  • 1/4 cup pumpkin seeds (optional)

Instruction

  • Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
  • In a large mixing bowl, add eggs, maple syrup, pumpkin puree, baking powder + soda, pumpkin pie spice, cinnamon and salt. Whisk well until combined.
  • Add almond flour (don’t forget to skim the top of measuring cup with a knife) and mix gently with spatula to combine.
  • Pour batter into previously prepared pan, sprinkle with pepitas and bake for 50 minutes or until the toothpick inserted in the middle comes out somewhat clean. This bread burns fast, so don't over bake and remove from the oven while top still appears semi soft. They key to moist and firm bread is to let it cool down.
  • Remove bread from the oven and transfer to a cooling rack to cool off for 20 minutes. Holding onto the flaps of parchment paper remove bread from a pan and let it cool off for another 60 minutes before slicing with sharp serrated knife.