Healthy Pumpkin Bread
Servings: 1 loaf // 9 pieces
Ingredients
- 1 cup almond flour I like Bob's Red Mill
- 1 cup brown rice flour I like Bob's Red Mill organic brown rice flour; oat flour will also work
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 pasture-raised eggs
- 1/4 cup almond milk
- 1/2 cup pumpkin puree not pumpkin pie mix
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 3 tablespoons oil I like this Chosen Blend
Instructions
- Preheat the oven to 350°F then lightly grease a loaf pan.
- In a large bowl, combine the almond flour brown rice flour, cinnamon, ginger, baking soda, and salt. Stir together then set aside.
- In a blender, combine the eggs, almond milk, pumpkin, maple syrup, vanilla extract and oil. Blend on high for 30 seconds, until frothy.
- Pour the contents of the blender into the bowl with the dry ingredients. Using a spatula, fold the wet ingredients into the dry until just combined. Careful not to over-mix. Transfer the batter to the loaf pan then bake in the preheated oven for 30 minutes. Allow to cool for at least 15 minutes before removing from the pan. Top with glaze (optional), serve and enjoy!
Notes
Feel free to mix in your favorite nuts, dried fruit or chocolate chips. To give it more of a spice, try adding a pinch of cloves and nutmeg.
If you'd like it top it with a glaze (as pictured) whisk together 1 cup organic powdered sugar with 1 tablespoon almond milk, 1 tablespoon pure maple syrup and 1/2 teaspoon vanilla extract in a small bowl, until smooth. Pour over the top and allow to set.
Click Here for Nutrition Facts
Nutrition Facts are for one slice with icing