Fall just screams all things pumpkin. With Halloween right around the corner pumpkins are on sale everywhere either for cooking or for carving.
Just the smell of pumpkin and spices is always associated with the changing of the seasons and the colder weather setting in.
So there’s really no better time to share a pumpkin bread recipe. I’m not a huge baker and not a huge fan of flavored breads but while I was home I wanted to treat my parents to this. I found a recipe online and thought it was simple enough to try making.
I roasted some acorn squash along with spaghetti squash at the same time, using the spaghetti squash to then make spaghetti squash breakfast nests and pesto pasta.
The acorn squash would be used for the pumpkin bread.
The bread was a hit. Light and moist yet full of those fabulous fall flavors of pumpkin enveloped in a cloud of cinnamon, cloves and nutmeg.
Simply perfect with a hot cup of tea.
This is exactly what this fall weather needs.
Best served warm while you cozy up by the fire.
A light and moist gluten free pumpkin bread recipe. Perfect for the cooler fall days.
15 minPrep Time
40 minCook Time
55 minTotal Time
- 1 cup blanched almond flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 cup roasted acorn squash or pumpkin
- 2 tablespoons agave
- 3 large eggs
- Preheat oven to 350 degrees F.
- In a food processor combine almond flour, salt, baking soda and spices.
- Add pumpkin, agave and eggs and pulse for 2 minutes.
- Place batter in a small bread pan.
- Bake for 35-45 minutes (checking on it with a toothpick after 30 minutes).
- Cool for 1-2 hours to be able to easily remove the bread from the pan and serve warm.
Recipe from Elana’s Pantry