ALMOND FLOUR PUMPKIN BREAD

EASY

INGREDIENTS

DRY INGREDIENTS – 1 ¾ cup Almond Flour – ⅓ cup Erythritol – ¼ tsp Salt – ¾ tsp Baking Soda – 1 tsp Cinnamon – ½ tsp Ground Cloves – ¼ tsp Ground Nutmeg – ¼ tsp Ground Ginger LIQUID INGREDIENTS – 4 Eggs – ¾ cup Pumpkin Puree – 1 tsp Vanilla Extract – 3 tbsp Coconut Oil

Combine Wet Ingredients

In a large mixing bowl, beat eggs, pumpkin puree, vanilla extract, and melted coconut oil.

1

Add Dry Ingredients

Whisk all the Almond Flour Pumpkin Bread dry ingredients until evenly combined. Set it aside.

2

Form Bread Batter

Combine the Almond Flour Pumpkin Bread ingredients until they form a thick consistent bread batter.

3

Transfer to Loaf Pan

Transfer the batter to a 9-inch x 5-inch loaf pan with lightly oiled parchment paper.

4

Bake the Pumpkin Bread

Bake the Almond Flour Pumpkin Bread in the center rack of an oven preheated to 350°F (180°C) for 45-55 minutes.

5

Decorate Pumpkin Bread

Decorate with a drizzle of 1/4 cup yogurt combined with 1/2 cup powdered sweetener (I used powdered erythritol).

6

NET CARBS FAT PROTEIN

2.8 grams

13.2 grams

5.7 grams

SERVINGS

TIME

Serving: 1 Slice Makes: 12 Slices

Prep: 15 Minutes Cook: 45 Minutes

ALMOND FLOUR PUMPKIN BREAD

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