The temps have officially dropped here in the Northwoods of Wisconsin and Fall is in the air. Yesterday, the wind was howling and it felt like a baking kinda’ day. Lucky for me, I had bookmarked this pumpkin bread recipe just a few days ago and could hardly wait to try it. It was so easy to throw together and about 15 minutes into baking it my boys started wandering through the kitchen every few minutes asking if the bread was ready yet. Needless to say, the house smelled wonderful and while I hoped to have three loaves of pumpkin bread at the end of the day I only ended up with two (we finished off the third loaf shortly after it came out of the oven…oops!!).
I adapted the recipe just a bit replacing the honey with Just Like Sugar and I divided the batter into three mini loaf pans instead of one big loaf…this makes the slices the perfect size to throw in lunch boxes. If you’re looking for a delicious gluten-free, sugar-free snack option this one is a winner in my opinion! Next time I’ll double the recipe and freeze the extra loaves so I have them on hand as needed!
Here’s how I adapted this recipe:
- 1 cup of canned pumpkin
- 1 cup of Just Like Sugar
- 1 tablespoons of olive oil
- 2 eggs
- 3/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 2 cups of almond flour
Combine all ingredients and bake in an oven preheated to 325 degrees. Baking times will vary depending on the type of pan you cook it in. The three mini loaves I baked took about 45 minutes, a single loaf would take appx. 60 minutes. You want the edges and top to be brown and a toothpick should come out clean when it’s done.
My boys gobbled up this bread with their breakfast this morning and they both asked me to include a few slices in their lunch boxes. Something tells me this bread isn’t going to last long around here!