Who doesn’t love pumpkin? And it’s rapidly nearing fall, when pumpkins will be in season. My kids love pumpkin, and are still begging me to make pumpkin ice cream again, although I haven’t since last fall. I think in a few weeks I will need to do that again. 
(Yeah, you can see my kids’ hands in the picture above. They brought me the pan before I even got a chance to frost it because they were dying to eat it. I grabbed the camera quickly to take pictures before they destroyed it. They were eager!)
In the meantime, pumpkin bread! This is a grain-free pumpkin bread, very yummy. I hardly got any because the kids basically ate it all as quickly as possible. I hope you enjoy it!
Ingredients:
- 1/2 c. butter, softened
- 1/2 c. sucanat
- 4 eggs
- 1 c. pumpkin puree
- 1 tsp. cinnamon
- 1/2 tsp. sea salt
- 1/2 tsp. baking soda
- 1/4 tsp. cloves
- 1 c. almond flour
Directions:
Place the butter in a large bowl.
Add the sucanat.
Cream the butter and sucanat until light and fluffy.
Add the eggs, then beat well.
Add the pumpkin puree.
Stir well, then add the spices.
Add the almond flour.
Mix together thoroughly. Pour into an 8×8 or 11×7 baking pan.
Bake at 350 for 20 – 25 minutes, until a toothpick comes out clean.
**This post has been entered in Make Your Own Monday, Monday Mania, Real Food Wednesday.**
How do you like to serve your pumpkin bread?
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TESTING!
Yum! I adore pumpkin!
Can’t wait to try this
Curious…what brand of almond flour do you use?
I bought at Honeyville this time, as they were on sale and certified gluten-free.
What frosting did you use for this? I’m going to make it tonight!
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