Flourless Pumpkin  Bread

How to Make

Pumpkin puree, cinnamon, almonds and maple syrup come together in this flourless pumpkin bread. A celebration of fall, warm tea and inviting, cozy blankets.

– ⅔ cup pumpkin puree – 1 cup ground almonds – ½ cup maple syrup – 2 large eggs lightly beaten – 1 teaspoon ground cinnamon – ½ teaspoon ground cloves – 1 teaspoon pure vanilla extract – ¼ teaspoon sea salt – 1 teaspoon baking soda – ¼ cup 30 g chopped walnuts  – ¼ cup 45 g chocolate chips  – ¼ cup 25 g sliced almonds or pumpkin seeds

Preheat oven to 350F/170C. Grease a loaf pan with vegetable oil.

Combine all the ingredients but the last three in a medium bowl, and stir well until a smooth batter forms.

Stir in the chopped walnuts and chocolate chips, if using. Pour the batter into the prepared pan and scatter the sliced almonds/pumpkin seeds over the top.

If adding chocolate chips, add them now

Bake until the loaf is puffed and slightly browned and a tested inserted into the middle comes out clean, 35-40 mins. 

Remove from the oven and cool in the pan for 15 mins before turning out onto a wire rack to cool completely.

Store leftover pumpkin bread tightly wrapped in plastic wrap in the fridge for up to 1 week.