Gluten-Free Pumpkin Loaf

Nothing beats the smell of a warm Pumpkin Loaf coming out of the oven on a cool fall day. This recipe is our version of the seasonal sweet treat. We suggest making it your own… add some nuts to the top or chocolate chips to the mix! Make sure to let us know what you think of it.

4 large eggs

1/2 cup olive oil

1/2 cup maple syrup or raw honey

1/2 can pumpkin puree

21/2 cups blanched almond flour

11/2 teaspoons baking powder

1/2 teaspoon ground cinnamon or pumpkin pie spice

Pinch Kosher salt

1) Preheat oven to 375F.

2) Combine first 4 ingredients in a large bowl; stir with a whisk.

3) Combine flour, powder, cinnamon and salt in bowl. Stir with a whisk

4) Pour into 9x5" loaf pan, coated with cooking spray.

5) Bake at 375 for 25 minutes or until lightly browned on top. Cover loosely with foil and continue to bake 10 minutes or until center is set.

Mary Drennen