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Grain-Free Pumpkin Bread
Easy grain-free pumpkin bread recipe sweetened with dates with no added sugar for a delicious loaf that is great for breakfast or snacking.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 212 kcal
Ingredients
- 1 1/4 cups almond flour preferably sprouted
- 1/4 cup coconut flour
- 1 cup pumpkin puree
- 1/2 cup expeller-pressed coconut oil
- 3 eggs beaten, preferably pastured or free range
- 1/2 cup date syrup
- 1 tsp baking soda
- 2 Tbl pumpkin spice
- 1/2 tsp sea salt
Instructions
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Mix the dry ingredients in a bowl.
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Mix the wet ingredients in a separate bowl.
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Fold in the dry ingredients into the wet ingredient bowl until smooth.
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Spread the batter in a loaf pan and bake at 350 F/177 C for about 55 minutes or until a knife inserted in the center comes out clean.
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Cool, slice and serve. Keep covered on the counter. Refrigerate what you won't use in two days. This bread freezes very well if you prefer to make multiple loaves at once!
Recipe Notes
Do not substitute honey for the date syrup. Cooking or baking with honey is not an advisable traditional cooking practice.
Nutrition Facts
Grain-Free Pumpkin Bread
Amount Per Serving (1 slice)
Calories 212
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g50%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 47mg16%
Sodium 30mg1%
Potassium 229mg7%
Carbohydrates 13g4%
Fiber 2.6g10%
Protein 6.5g13%
Vitamin A 4732IU95%
Vitamin C 1.1mg1%
Calcium 75mg8%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.