Gluten-Free Pumpkin-Almond Bread
  • 4cups almond flour
  • 3/4cup natural cane sugar
  • 1teaspoon baking soda
  • 1/2teaspoon salt
  • 3 eggs
  • 1/4cup grapeseed oil
  • 1cup organic pumpkin puree
  • 1/2cup chopped pecans
  • 3/4teaspoon ground cinnamon
  • 1/4teaspoon ground allspice
  • 1/4teaspoon ground nutmeg
  • 1/8teaspoon ground cardamom
  1. Preheat oven to 300˚. Coat a 4×8-inch loaf pan with cooking spray and line the bottom with parchment paper.
  2. In a large bowl, combine almond flour, sugar, baking soda, and salt. In a medium bowl, whisk eggs with oil and add pumpkin, nuts, and spices. Add wet ingredients to dry, mixing until smooth.
  3. Pour into loaf pan and bake for 60–70 minutes, until top feels firm to the touch. Remove from oven and cool completely. Wrap in foil and store in refrigerator.
Recipe Notes
Nutrition Facts
Gluten-Free Pumpkin-Almond Bread
Amount Per Serving
Calories 312 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 46mg 15%
Sodium 252mg 11%
Total Carbohydrates 11g 4%
Dietary Fiber 5g 20%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 312 cal, 10g fat (3g mono, 4g poly, 3g sat), 46mg chol, 10g protein, 11g carb, 5g fiber, 252mg sodium