Pumpkin Bread (Nut Free version availible!)
Pumpkin Bread (Nut-Free version too!)
You guys. Tis the season. It is that time of the year where pumpkin is EVERYWHERE & I am not mad about it. I love pumpkin all year round but there’s nothing better than all the pumpkin inspiration all over Instagram this time of year.
Most of my recipes contain nuts & I have been getting some requests to make some nut-free versions recently. All of my recipes are gluten-free, refined sugar-free, and dairy-free BUT moving forward I am going to try to give nut free or egg-free versions so that the recipes can align with more diets!
So let us get to it…
Gather your ingredients
1 1/2 cups of almond flour. (or Cassava for nut-free version)
3 tsp pumpkin spice
1/4 tsp of pink salt
3/4 tsp baking soda
4 eggs (or egg substitute like flax eggs)
3/4 cup canned pumpkin pure (not pumpkin pie filling)
1 tsp vanilla extract
1/4 cup maple syrup
1/3 -1/2 cup chocolate chips (I used lilys KETO chips)
Heat the oven to 350 & line a bread pan with parchment paper.
Mix dry ingredients in one bowl & wet ingredients in another.
Add the wet to the dry & mix until completely combined.
Stir in the chocolate chips!
Add over parchment paper & bake for 40 minutes.
Check with a tooth pick & maybe bake another 5 dependent on if anything comes back on the toothpick, ovens may vary.
To make EGG free & vegan friendly: use 4 flax eggs!
