This bread is Spooktacular! The combination of pure pumpkin puree, pumpkin spice, and pumpkin seeds add to its moist texture, making it a flavourful season favourite.
Pick of the Patch Pumpkin Bread
2 Cups Almond Flour, add more as needed (or any other gluten free flour or gf flour blend)
1 Cup Cane Sugar
1/4 Cup Dark Brown Sugar
2 1/4 Tsp Baking Soda
1/4 Tsp Baking Powder
1/2 Tsp Fine Sea Salt
2 Tsp Pumpkin Pie Spice
1 Cup Pure Pumpkin Puree
1 Tbsp Olive Oil
1 Tbsp Maple Syrup
1/2 Cup of Dairy Free Milk (add more as required, quantities may vary dependant on flour type).
1 tsp Lemon Juice
1/2 Cup unsalted Pumpkin Seeds
Preheat oven to 175-180°
Line an 8x4 loaf pan with parchment paper.
In a large bowl, stir together all dry ingredients; flours, sugars, baking soda, baking powder, salt, and pumpkin pie spice.
Whisk in the pumpkin puree, oil, syrup, lemon juice and milk.
Mix until dry ingredients are well incorporated.
Pour batter into prepared loaf pan and sprinkle with pumpkin seeds.
Bake for 50-60 minutes in preheated oven, or until toothpick inserted in the center comes out almost clean.
Remove from oven and let cool 15 minutes in pan (it will continue to cook during this time)
Remove from loaf from the pan and let sit on a cooling rack to cool completely before slicing
**Batter should not be too watery, add a bit more flour as needed until appropriate consistency is achieved
Calories 117, Fat 2 grams, Saturated Fat 1 grams, Trans Fat 0 grams, Unsaturated Fat 0 grams, Cholesterol 1 milligrams, Sodium 264 milligrams, Carbs 25 grams, Fiber 1 grams, Sugar 17 grams, Protein 2 grams