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Low Carb Pumpkin Bread

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Cool Time 2 hours
Total Time 3 hours
Servings 1 loaf

Ingredients

  • parchment paper
  • 3 large organic eggs
  • 1 can pure pumpkin puree (15 oz)
  • 1/4 cup 100% pure maple syrup
  • 1 tbsp vanilla extract
  • 1 tbsp ground cinnamon
  • 1 tbsp pumpkin pie spice
  • 2 cups blanched almond flour
  • 1 tsp baking soda

Instructions

  • Preheat oven to 350°F.
  • Line a small loaf pan with parchment paper.
  • In a mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, vanilla, cinnamon, and pumpkin pie spice.
  • Mix in the almond flour and baking soda until there are no lumps.
  • Transfer the batter to the loaf pan and gently tap the pan on the counter top to evenly distribute the batter (and remove air bubbles).
  • Bake the bread for about 50 minutes until a toothpick inserted in its center comes out clean.
  • Carefully remove the bread from the pan and transfer it to a wire rack
  • Cool the bread completely for about 2 hours.
  • Enjoy!