Gluten Free Pumpkin Bread
Author: Thyme and Tarragon
Recipe type: Breakfast
- 2 cups almond flour
- ½ cup xylitol, powdered
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon cloves
- ½ teaspoon allspice
- 1 teaspoon baking soda
- ¼ cup coconut oil, melted
- 3 eggs
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- In large bowl whisk dry ingredients together.
- In small bowl combine melted coconut oil, vanilla, and eggs and beat.Add in pumpkin puree and mix well.
- Pour liquids into dry mixture and stir until combined.
- Spray loaf 9x5 pan and pour dough into pan and smooth it out.
- Bake at 350 for 1 hour.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/gluten-free-pumpkin-bread/
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