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Gluten-Free Guilt-Free Pumpkin Bread

the pumpkin bread your mom used to make - but with a healthy twist! 

Ingredients

Dry Ingredients

  • 1 1/2 cup almond flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt

Wet Ingredients

  • 3 eggs
  • 1 tbsp coconut oil
  • 2 tbsp cashew butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 cup pumpkin puree

Instructions

  1. Heat oven to 350, prep a bread pan with coconut oil on the base.  

  2. Mix together eggs, coconut sugar, and vanilla extract with a hand mixer or stand mixer.

  3. Add in the pumpkin puree and coconut oil beat until consistent.

  4. Add in DRY ingredients - almond flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg, pumpkin pie spice. 

  5. Add batter to a loaf pan and bake for 55 minutes, or until a toothpick tells you otherwise!

  6. Allow the bread to cool, then top it with NOOSA pumpkin spice yogurt, and walnuts for extra crunch. 

This past weekend I headed home for a surprise visit to see my family.

On Wednesday afternoon I bought a flight home and by 7am on Thursday morning I was walking off the plane in Boston. My dad picked me up, and we went to my mom’s preschool (s/o community nursery school) and surprised both my mom and sister.

They were both shocked, and the reactions were priceless.

If you don’t know, five years ago, I moved to Virginia for college. I remember one of my biggest worries was that I was going to miss out on a New England fall. Even though the fall in Virginia was pretty, nothing compares to the colors in Massachusetts or New Hampshire.

After college I moved to DC, and this fall I moved to Baltimore, MD, thus making for another fall away from New England.

I honestly don’t ever think I will live in New England again, but that doesn’t mean I won’t come home for a fall visit every single year.

The moment I stepped off the plane, I knew I was home. Partially because of the crisp 50 degree temperature, but partially because of all the grim, unfriendly faces marching around.

Gosh, I love being home.

Of course being home meant three things.

  1. Going to the Patriots game (woo!)
  2. Making fall flavored goodies.
  3. Apple picking.

This pumpkin bread recipe is one of my favorites and one I’ve been making for years. My mom actually makes the best pumpkin bread (no bias) and a few years ago when I developed a gluten allergy, I took her recipe and tweaked it to be allergy free for me!

This gluten-free pumpkin bread is super quick to make and a real crowd pleaser. And compared to a traditional pumpkin bread loaf – it’s super healthy!

xx Lindsay

P.S. Are you an apple fan? If so, you must try these apple-oatmeal cookies! They’re an awesome recipe to try out if you’re an avid fall apple picker.