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Almond Flour Pumpkin Bread
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Quinoa + Almond Flour Pumpkin Bread

It's filling, hearty and is the perfect sweet treat to start an autumn day with.
Course bread
Cuisine American
Keyword almond flour, pumpkin
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 18 Slices
Calories 108kcal
Author Alyssa Rimmer

Ingredients

Instructions

  • Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside.
  • Add the dry ingredients to the bowl and whisk to combine. Add eggs, pumpkin, oil, syrup and vinegar and beat until smooth. Fold in chocolate chips if desired.
  • Transfer batter to prepared loaf tin, sprinkle with sugar and bake on the center rack for 40 - 45 minutes (mine took 45) until the top has turned golden brown and a cake tester inserted into the center comes out clean.
  • Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing.

Nutrition

Serving: 1slice | Calories: 108kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Cholesterol: 27mg | Sodium: 78mg | Potassium: 37mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1100IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 0.8mg