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Gluten-Free Pumpkin Spice Bread
Pumpkin Spice Bread

Gluten-Free Pumpkin Spice Bread


Makes 3 mini loaves
  • 2 eggs
  • 1/4 cup pure maple syrup
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup canned pumpkin puree (1/2 of a 15-ounce can)
  • 1 cup almond meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon allspice
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Sample step.
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Preheat the oven to 350 degrees F. Spray a 9×5 ” loaf pan (or 3 mini pans) with nonstick cooking spray or grease with a little olive or canola oil.

Whisk the eggs, maple syrup, olive oil, and pumpkin in a large bowl until smooth. (You can also use electric beaters or a stand mixer if you prefer.) In a separate bowl, whisk the almond meal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.

Slowly pour the almond mixture into the pumpkin mixture and whisk (or beat) until smooth.

Pour the mixture into the prepared pan (or pans) – each pan will only be about halfway full. For 1 large loaf, bake for 55 minutes or until lightly browned and when a toothpick inserted into the center comes out clean. For the mini loaves, bake for 30-35 minutes.

Cool the loaf in the pan (or pans) on a cooling rack for 15 minutes. Gently run a knife around the edges of the loaf and turn onto a cooling rack to continue cooling fully.

Store the loaf, wrapped tightly in plastic wrap, at room temperature for up to 3 days.

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