This loaf is my IDEAL pumpkin bread loaf for this fall season! Made with gluten-free almond flour, pumpkin puree, coconut oil, cloves, cinnamon and nutmeg! I like a simple loaf packed with spices but you can also add in chocolate chips to melt in and on top!
Keyword pumpkin, pumpkin bread, pumpkin loaf
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
Author Winnie Liong
1/2teaspoon baking soda
1/2teaspoon sea salt
Preheat oven to 350F. Prepare loaf pan with spray or parchment paper liner.
In a large mixing bowl, mix together pumpkin, eggs, melted coconut oil and almond butter.
Mix in almond flour, baking soda, baking powder, cloves, cinnamon, nutmeg and sea salt.
Transfer to loaf pan and bake for 55-60 minutes or until a toothpick comes out clean!
Allow to cool in pan for 5 minutes before transferring to cooling rack to cool for 20 minutes before slicing!
**The cloves + nutmeg can be replaced with 2 teaspoons pumpkin pie spice. I found both versions to be just as delicious!