Grain Free Pumpkin Bread

For a while now I’ve been cooking either entirely grain free or mostly. Either way, everything we’ve been eating has been fresh and organic, purchased at either local farmer’s markets, Trader Joe’s or occasionally, ouch…”go-ahead-and-emply-my-wallet” Whole Foods.

Aren’t they so expensive? But they have good stuff. So every once in a while is okay, I guess.

Anyhow, I’ve been experimenting with lots of recipes and as I perfect them, I’ll feature them here.

So today I’m sharing a grain free pumpkin bread recipe that I think is pretty much perfection!

Dry Ingredients:

3 cups almond flour
1/3 cup Xylitol Sugar Substitute (If you prefer, you can use coconut sugar or regular cane sugar)
1/4 cup flax meal
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp baking soda
1/2 tsp salt
Pumpkin seeds (optional)

Wet Ingredients:

1 egg, room temperature
1/3 cup egg whites. room temperature
1/4 cup coconut oil, melted
1/4 cup honey
1 cup pumpkin puree
1 tsp vanilla

Directions:

Preheat oven to 350. Line a 9×5 loaf pan with half sheet of parchment paper and press into the sides with some of it laying over the sides.

In a medium bowl, combine the dry ingredients of almond flour, Xylitol sugar substitute, flax meal, baking soda, salt, ginger, cinnamon, nutmeg and cloves.

In the bowl of a standing mixer, add all the wet ingredients, egg and egg whites, coconut oil, honey, pumpkin puree and vanilla, and mix together for 30 seconds. Add the dry ingredients to the wet ingredients and mix on low speed for 30 seconds. Increase to medium speed and mix for an additional 45 seconds. Pour batter into prepared parchment lined pan. Sprinkle top with pumpkin seeds, if desired. Bake for 55-60 minutes, until a toothpick inserted in the middle comes out clean.

Allow to sit in pan on cooling rack for 10 minutes. Remove bread in the parchment from the pan to the cooling rack and cool for another 5 minutes. Serve.

Hope you enjoy!

Thanks for stopping by!

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