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Pumpkin and Almond Bread

Source

Healing Foods

Ingredients

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4 cups almond flour
1 tsp baking soda
1⁄2 tsp salt
1 Tbs cinnamon
1 tsp ground ginger
1⁄4 tsp cardamom
1⁄4 tsp cloves
3 soy-free eggs
1⁄2 cup coconut oil, melted
1 cup fresh pumpkin, cooked and mashed
1 tsp orange flavoring
1 tsp vanilla

Directions ( Default | Numbered )

Preheat oven to 300 degrees.

Line a 4x8" loaf tin with parchment paper.

Combine the almond flour with the baking soda and salt. In another bowl whisk the eggs with the butter and add the remaining ingredients. Combine the almond flour with the egg mixture. Pour the dough into the prepared loaf tin and bake for 1 hour, until the top of the loaf feels firm. Remove from the oven and cool completely. Store in the refrigerator.

  1. Preheat oven to 300 degrees.
  2. Line a 4x8" loaf tin with parchment paper.
  3. Combine the almond flour with the baking soda and salt. In another bowl whisk the eggs with the butter and add the remaining ingredients. Combine the almond flour with the egg mixture. Pour the dough into the prepared loaf tin and bake for 1 hour, until the top of the loaf feels firm. Remove from the oven and cool completely. Store in the refrigerator.

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