Flourless pumpkin bread (gf, paleo)

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Eggs and pumpkin puree, cinnamon and almond meal and maple syrup come together in a beautiful celebration of fall, warm tea and inviting, cozy blankets. A lightly-sweetened loaf that would feel right at home alongside a warm cuppa.

Course cake, Dessert

Cuisine North American, Paleo

Keyword baking, bread, dairy-free, fall, gluten-free, pumpkin, pumpkin seeds, winter

Prep Time 10

Cook Time 40

Cooling time 15

Total Time 1 5

Servings

Calories 212kcal

Author Ksenia Prints

Ingredients

⅔ cup pumpkin puree (170 g)
1 cup ground almonds (120 g)
½ cup maple syrup (120 ml)
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 chopped walnuts (optional) (30 g)
¼ cup chocolate chips (optional, omit if fully paleo) (45 g)
¼ cup sliced almonds or pumpkin seeds (25 g)

Instructions

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.
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 tightly wrapped in plastic wrap in the fridge for up to 1 week.

Nutrition