Prep: 15 mins
Cook: 1 hour
Rest Time: 2 hours
Servings: 8-10 slices
Ingredients:
Olive or coconut oil spray
3 large eggs
1 (15 oz) can pure pumpkin puree, organic preferred but not necessary
1/4 cup honey or 1/2 cup erythrotol sweetener
1 tablespoon pure vanilla extract
1 tablespoon ground cinnamon
2 cups almond flour
1/4 teaspoon coarse salt or sea salt
1 teaspoon baking soda
Directions:
1. Preheat oven to 350 degrees. Line a standard-sized loaf pan with parchment paper; lightly spray with oil.
2. In a medium bowl, whisk together eggs, pumpkin puree, honey or sweetener, vanilla, and cinnamon.
3. Add almond flour, salt, and baking soda. Whisk until smooth.
4. Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the counter top to evenly distribute the batter.
5. Bake the bread until browned and set, or until a toothpick inserted into its center comes out clean, approximately 50-60 minutes.
6. Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer to a wire rack for cooling. Carefully remove the parchment paper.
7. Cool completely before slicing, approximately 2 hours.
8. Enjoy every mouth-watering bite!
Notes:
1. Use honey for a paleo-specific option.
2. Many low-sugar bakers like to use Stevia, but I prefer erythrotol hands-down when baking. If using Stevia, adjust measurements to your taste.
3. This makes a wonderful gift for the holiday season! After cooling, wrap in fresh parchment or brown baker's paper and tie with ribbon or string.
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