Ingredients

The following ingredients have 4 Servings
  • Avocado oil spray (for the pan)
  • 3 large eggs
  • 1 cup pure pumpkin puree
  • 1 1/2 teaspoon stevia glycerite (Equals 1/2 cup sugar*)
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon (or 2 teaspoons pumpkin pie spice)
  • 2 cups blanched finely ground almond flour ((8 oz)**)
  • 1/4 teaspoon Diamond Crystal kosher salt (or a pinch of fine salt)
  • 1 teaspoon baking soda***

Instruction

  • Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper with overhang, as shown in the video below. Lightly spray the lined pan with oil.
  • In a medium bowl, using a hand whisk, whisk together the eggs, pumpkin puree, stevia, and vanilla. Add the cinnamon and whisk to combine.
  • Gradually add the almond flour, switching from a whisk to a rubber spatula as the batter thickens. Then mix in the kosher salt and the baking soda.
  • Using a rubber spatula, transfer the batter to the prepared pan. Smooth out the top.
  • Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes.
  • Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment, to allow air to circulate.
  • Cool the bread for 30 minutes on the cooling rack. Slice it into 10 slices and serve.