Gluten-Free Pumpkin-Almond Bread

This good-for-everyone breakfast , to be served with dinner or as a treat.  This can also be made into three 3×6-inch miniloaves for gifts; cook at 350 degrees for 35 minutes or until a toothpick comesout clean. You can substitute 1 teaspoon pumpkin-pie spice for the cinnamon,allspice, nutmeg and cardamom.


  • 4 cups almond flour
  • 3/4 cup Sweetener of choice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/4 cup grapeseed oil
  • 1 cup organic pumpkin puree
  • 1/2 cup chopped pecans
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom


  1. Preheat oven to 300˚. Coat a 4×8-inch loaf pan with cooking spray and line the bottom with parchment paper.
  2. In a large bowl, combine almond flour, sweetener of choice, baking soda, and salt. In a medium bowl, whisk eggs with oil and add pumpkin, nuts, and spices. Add wet ingredients to dry, mixing until smooth.
  3. Pour into loaf pan and bake for 60–70 minutes, until top feels firm to the touch. Remove from oven and cool completely. Wrap in foil and store in refrigerator.

#It’s A Delicious Living 


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