Pumpkin Bread (Edit recipe)

If you’re looking for a way to introduce pumpkin into your house, this delicious pumpkin bread, that’s gluten and dairy free, is the perfect way to start the season off. It’s so good and so moist, it’s perfect. I like to slice it up and have it for breakfast, but you can also frost it and make it a tasty sweet treat. Either way, you will enjoy this!

5 minutes to 10 minutes

35 minutes to 40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	189
Fat:	4 g
Carbohydrates:	33 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	118 mg
Fiber:	4 g
Sugars:	16 g
Calculated for total recipe.

by Marissaswholelife

Serves: 10-12

Ingredients

1 cup Pumpkin Purée
0.75 cup Cane Sugar
1 whole Egg
1 cup Almond Flour
0.75 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
1.5 tsp Baking Powder
2 Tbsp Pumpkin Pie Spice
1 Tbsp Pure Maple Syrup
0.25 cup Almond Butter, Or Oat Butter
0.25 cup Almond Milk

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees.
Grease a bread loaf pan.
In a mixing bowl, add all of your ingredients and mix until the bread batter is perfect!
Pour into the bread loaf pan and place in the oven. Bake for 35-40 minutes, depending on your oven. Remove and let it cool.
(Optional) Then frost it with vanilla frosting!

Notes

I used the pumpkin spice oat butter for this recipe, however, almond butter would work just fine in replacement of the oat butter. I used it for an extra pumpkin pie flavor!