Ingredients
-
2 cups Mandelin Blanched Almond Flour or Natural Almond Flour
-
1 cup oat flour
-
3/4 cup light brown sugar
-
2 tablespoons pumpkin spice
-
4 teaspoons baking powder
-
1 teaspoon salt
-
3/4 cup pumpkin purée
-
2 eggs or vegan egg replacer
-
2 tablespoons coconut oil
-
8 ounces whipped cream cheese
-
3 tablespoons powdered sugar
-
1/2 cup Mandelin Natural Whole Almonds, chopped, or Natural Diced Almonds
Optional:
Directions
For the bread:
Preheat oven to 350 degrees.
Line an 8.5” x 4.5” inch loaf pan with parchment paper.
In a medium sized bowl, whisk together dry ingredients.
Add eggs, pumpkin purée and coconut oil to dry ingredients, mix well.
Pour batter into lined loaf pan.
Bake for 30-40 minutes at 350 degrees. Loaf is ready when a toothpick inserted into the center comes out clean.
Transfer to cooling rack and remove loaf from pan. Cool 30 minutes before frosting.
For the frosting:
Whisk whipped cream cheese and powdered sugar together until smooth.
Top with chopped or diced almonds.
Recipe Note
Recipe by Cobi Kanani