Flourless Pumpkin Bread
This pumpkin spice bread is an easy twist on traditional pumpkin bread. The batter can be prepared in a blender and it's gluten free.
Ingredients
- 1 cup creamy almond butter, (see note)
- 2/3 cup canned pumpkin puree
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp ground cloves
Instructions
- Preheat oven to 350°F. Grease a 9 x 5 inch baking loaf pan.
- In a blender, add all ingredients. Blend on high speed until everything is mixed. If you don't have a blender, you can also use a mixer or whisk by hand.
- Pour batter into prepared loaf pan. Bake about 40-45 minutes, until done. Toothpick inserted should come out clean and if you gently apply pressure to the surface of the bread, it should slowly bounce back rather than stay sunken in.
- Bread will sink down slightly while cooling. Let bread cool before slicing and serving.
Notes
- I highly recommend you buy a no-stir almond butter. I used Barney Butter.
Serving: 1slice, Calories: 213kcal, Carbohydrates: 16g, Protein: 6g, Fat: 14g, Saturated Fat: 1g, Sodium: 17mg, Fiber: 3g, Sugar: 11g, NET CARBS: 13
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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