Pumpkin Bread
Our delicious and easy Pumpkin Bread recipe is packed with flavor and made with simple, real ingredients!
Ingredients
Wet Ingredients:
- 3 eggs
- 1 cup pumpkin puree
- 1/3 cup real maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons almond butter
Dry Ingredients:
- 3/4 teaspoon baking soda
- 1 1/4 cup super-fine almond flour
- 3/4 cup cassava flour
- 1/4 teaspoon kosher salt
- 1 tablespoon + 2 teaspoons pumpkin pie spice
Other:
- 3 tablespoons butter melted (sub coconut oil or vegan butter)
- 1/2 cup semi-sweet chocolate chips dairy-free or regular
Instructions
- Prep: Preheat oven to 350 degrees F. Prepare bread pan by spraying inside with nonstick cooking spray. Set aside.
- Wet Ingredients: Combine wet ingredients in large mixing bowl. Whisk to combine.
- Dry Ingredients: In a separate mixing bowl, combine dry ingredients. Whisk to combine.
- Finish Batter: Add dry ingredients to wet ingredients and use a wooden spoon to combine. Fold in chocolate chips. Stir in melted butter.
- Bake: Pour batter into prepared bread pan, spreading it out evenly. Sprinkle extra chocolate chips on top, if desired. Bake, middle oven rack, for 50 minutes.
- Cool: Remove and let cool 10 minutes in pan then carefully remove and set on cooling rack.
Notes
- Whole Wheat Flour: you can sub 1 cup whole wheat flour in place of the almond flour/cassava flour (since whole wheat flour and almond/cassava flour are so different, you only need the one cup of whole wheat flour to replace both the almond and cassava flour in this recipe).
- Chocolate Chips: you can omit these, if you want.
Nutrition
Calories: 272kcal | Carbohydrates: 25g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 190mg | Potassium: 175mg | Fiber: 4g | Sugar: 12g | Vitamin A: 3995IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 2mg
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