Description
This flourless pumpkin bread is what fall dreams are made of – warmly spiced, incredibly moist, and nobody will ever guess it’s gluten-free.
Ingredients
Scale
- 1 cup (250g) pure pumpkin puree (not pumpkin pie filling)
- 3 large eggs, at room temperature
- ⅓ cup (80ml) maple syrup or honey
- ¼ cup (60ml) coconut oil, melted
- 1 teaspoon vanilla extract
- 2 cups (200g) almond flour
- ¼ cup (30g) coconut flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup (60g) chopped walnuts or pecans (optional)
- ¼ cup (40g) dark chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together pumpkin puree, eggs, maple syrup, coconut oil, and vanilla until smooth.
- In a separate bowl, combine almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, stirring until just combined.
- Fold in nuts and/or chocolate chips if using, reserving some for topping.
- Pour batter into prepared pan, smooth the top, and sprinkle with reserved toppings.
- Bake for 45-55 minutes until a toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.