- 3 large eggs
- ½ c pumpkin puree
- 2 T honey
- ¼ tsp pure vanilla extract
- 1 c almond flour
- ¼ tsp salt
- ½ tsp baking soda
- 1 T cinnamon
- 1 tsp nutmeg
- ½ tsp cloves
- Mini dark chocolate (or semi-sweet) chips (optional)
- Beat together eggs, pumpkin, honey, and vanilla. Add dry ingredients and blend well. Mix in chocolate chips.
- Pour batter into greased (I use coconut oil or butter) small loaf pan (2x7x4" approximately). Bake at 350 degrees for 35-45 minutes. Cool for 1 hour before cutting.
- **Note: the original recipe calls for using a food processor to pulse the ingredients together. I don't have one so I improvised and it still turned out. If you do have a food processor, try pulsing together the dry ingredients first then adding the wet. This will make for a smoother batter.
I made this bread twice in the last week. It’s been a good treat for me to feel like I’m eating a “regular” baked good, without all of the stomach upset! Baking with these spices always makes my house smell amazing. My girls all loved this bread, making it a success in my books! I feel like the ratios are really right on in this recipe. You definitely need to let it cool before trying it, as hard as it might be! I was just telling my mom the other day that one thing I have found with using almond flour and coconut flour while baking is that everything tastes better when it’s cold, or the next day. gluten free recipes have a different texture that is somewhat moist and I feel that letting them cool down helps soak in some more of that moisture. My husband describes it as, “Soggy, but not . . . ” ha. If that helps! This bread is at the top of my list so far for gluten free baked goods I have tried.