Almond Flour Pumpkin Bread

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I’ve perfected the tricks of baking gluten-free recipes with almond flour, including how to avoid a dense, heavy crumb in pumpkin bread, boosting a light, fluffy texture, and making a cinnamon streusel topping that will make your taste buds sing!

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Ingredients

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For the streusel, in a small bowl combine all the ingredients. Set aside.

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Spread the canned pumpkin in a thin layer on a plate. Lay a paper towel over the top and press gently to soak up moisture.

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Whisk together pumpkin, eggs, brown sugar, oil, and vanilla. Stir in almond flour, cornstarch, pumpkin pie spice, baking powder, and salt.

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Bake for 50 minutes. Let Cool for 10. Enjoy!

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can i use a different sized loaf pan?

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Gluten-Free Pumpkin Cheesecake

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Meet Melissa!

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Let's connect!

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