There’s one word that describes this Pumpkin bread and it’s this: Moist.
I know. That word. I really don’t like it either, but it describes this bread perfectly. It is moist. It’s also cinnamon-y, has a similar texture to that of my Lemon Poppy Cake and is just down right yummy.
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
1 cup almond flour
1 cup of spelt flour
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp fine sea salt
1 cup of pumpkin puree
- 1/2 cup of greek yogurt
- 2 large brown eggs
- 1/2 cup cane sugar
- 1/2 cup brown sugar or coconut palm sugar
Preheat oven to 350 degrees.
In a small bowl, whisk all the dry ingredients (flours, spices, salt, baking powder + soda).
In another bowl, mix together the wet ingredients- pumpkin, yogurt, eggs as well as the sugars.
Pour in the dry ingredients to the wet ingredients.
Grease a 8×4 loaf pan with non stick spray (I like to use the Pam spray with flour) and bake in your preheated oven for 45-55 minutes, until a toothpick comes out clean.
Store wrapped on the counter for 3-5 days or in the fridge for longer!
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