Ingredients
- 1/2 cup sblanched almond flour*
- 1/2 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon sground cinnamon
- 1/2 teaspoon ground clove s
- 1/4 teaspoon ground nutmeg
- large eggs
- 3/4 cup can ned pumpkinNOT pumpkin pie filling
- 1/4 cup pure maple syrup
- teaspoon pure vanilla extra ct
- Up to 1/2 cup mix-ins: chocolate chipsbe sure to use dairy free, Paleo-friendly chocolate chips if necessary, chopped toasted pecans or walnuts, dried cranberries, raisins, chopped dried apricots
Instructions
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 8×4 inch loaf pan with nonstick spray, line with parchment paper so that the paper drapes over the sides like handles, then lightly coat with spray again.
- In a large bowl, stir together the almond flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet. Gently stir, just until combined and the flour disappears. Fold in any desired mix ins.
- Scrape into the prepared loaf pan and smooth the top. Bake for 42 to 48 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool 30 minutes. Gently lift out the bread with the parchment overhang and place on the rack to finish cooling completely. Slice and enjoy!
