Ingredients for Paleo Pumpkin Bread Elana's Pantry
- 2 cups almond flour
- Sea Salt
- 1 teaspoon baking soda
- Ground Cinnamon
- Ground Nutmeg
- Clove
- Canned Pumpkin
- ½ cup honey
- 2 tablespoons stevia (or to taste)
- 2 large eggs
- ½ cup chocolate chips (optional)
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How to Make Paleo Pumpkin Bread Elana's Pantry
- Preheat oven to 350°F (175°C). Grease and flour a mini loaf pan (or line with parchment paper).
- In a food processor, combine 2 cups almond flour, ½ teaspoon salt, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- Add 1 ½ cups pumpkin puree, ½ cup honey, 2 tablespoons stevia (or to taste), and 2 large eggs to the food processor. Process until well combined (about 2 minutes).
- Optional: Stir in ½ cup chocolate chips.
- Pour batter into the prepared mini loaf pan.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely (about 1 hour).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
26g
Fat
4g
Carbs
2g
