Makes 1 loaf
This delicious pumpkin bread is healthy, hearty and sweetened with applesauce and a drop of maple syrup instead of refined sugar, and made gluten-free by using almond flour instead of regular flour. It will win you over the first time you bake it and become your new favorite breakfast or snack!
1 cup canned pumpkin
1 cup unsweetened applesauce
1 tsp. vanilla extract
3 tbsps. unsalted butter, coconut oil or ghee, melted
2 ½ cups almond flour/meal
1 tbsp. ground cinnamon
2 tsps. pumpkin pie mix (or 1 tsp. each of nutmeg, ground ginger and pinch of cloves)
½ tsp. sea salt
1 tbsp. baking powder
Preheat oven to 350 degrees.
Grease a 9x5 inch loaf pan.
In a bowl, mix together the wet ingredients: pumpkin, eggs, applesauce, vanilla and melted butter.
In a separate bowl, mix together the dry ingredients: almond flour, spices, salt and baking powder.
Combine wet and dry ingredients well and pour into greased loaf pan. Spread batter evenly.
Bake for 40 minutes until a toothpick comes out clean.
Cool for 15-20 minutes, remove bread from pan and place on cooling rack.
Slice and enjoy!
To store bread, wrap in paper towel and seal in Ziploc bag or covered container in the refrigerator for up to a week or freeze for up to 6 months.