Recipe adapted from Flourless by Nicole Spiridakis.
I checked this book out from the library because the food pictures looked so good. And…who isn’t up for a little less gluten in their life these days?
I loved this recipe! It is gluten-free and fat-free! It was dense and very hearty pumpkiny. It didn’t taste like regular pumpkin bread, which can often be too buttery, cinnamony and clovey, and taste like many other fall breads. This bread has a delicious fall flavor, tastes enough like bread, and could even be eaten with ice cream. I would definitely make it for my non-gluten friends and for my again for my gluten self!
2/3 cup pumpkin puree
1 cup ground almonds (or almond flour)
1/2 cup maple syrup
1 T. sugar
2 eggs, beaten
1 t. cinnamon
1/4 t. ground cloves
1 t. vanilla
1 t. kosher salt
1 t. baking soda
1/4 cup walnuts, chopped
top with raw pepitas and sunflower seeds
Combine all the ingredients into a large bowl. Once combine, pour batter into a greased bread loaf pan. Bake at 350 degrees for 40 minutes. Let it cool in the pan for 15 minutes.