Gluten-free Pumpkin Bread
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Ingredients
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2 cups Mandelin Blanched Almond Flour or Natural Almond Flour
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1 cup oat flour
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3/4 cup light brown sugar
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2 tablespoons pumpkin spice
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4 teaspoons baking powder
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1 teaspoon salt
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3/4 cup pumpkin purée
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2 eggs or vegan egg replacer
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2 tablespoons coconut oil
Optional:
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8 ounces whipped cream cheese
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3 tablespoons powdered sugar
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1/2 cup Mandelin Natural Whole Almonds, chopped, or Natural Diced Almonds
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