Description
Bake up a loaf of lightly sweet honey pumpkin bread, made gluten free, grain free, and dairy free thanks to almond flour and arrowroot flour.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/4 cup coconut oil or butter, melted
- 1/3 cup raw honey
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups almond flour
- 1/2 cup arrowroot flour
- 1 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350 degrees F. Line a loaf pan with parchment paper or lightly coat with oil.
- In a large bowl, combine the pumpkin, coconut oil, honey, eggs, and vanilla extract, whisking until smooth. In a separate bowl, mix the almond flour, arrowroot flour, baking soda, baking powder, and pumpkin pie spice. Add the wet mixture to the dry mixture and stir until just incorporated.
- Pour the batter into the prepared loaf pan. Bake for 55 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool completely before slicing.