11/07/2025
š Gluten-Free Almond Flour Pumpkin Bread ā made on our lunch break & packed with cozy fall flavor!
This recipe is gluten-free, naturally sweetened, and perfectly moist thanks to almond flour, oat flour, and pure pumpkin. The best part? Itās easy enough to make between meetings. š
Ingredients:
1 cup pumpkin puree (canned or homemade)
3 eggs
Ā¼ cup pure maple syrup
1 tsp vanilla extract
2 cups almond flour (fine, blanched)
Ā½ cup gluten-free oat flour
1 tbsp pumpkin spice (cinnamon, ginger, nutmeg, allspice)
1 tsp baking soda
Ā¼ tsp salt
Ā½ cup dark chocolate chips (dairy-free if desired)
š How to Make It:
Mix wet ingredients: In a large bowl, whisk together pumpkin, eggs, maple syrup, and vanilla.
Add dry ingredients: Stir in almond flour, oat flour, pumpkin spice, baking soda, and salt until smooth. Fold in chocolate chips.
Bake: Pour into a greased loaf pan, top with extra chips, and bake at 350Ā°F for 45ā55 minutes or until a toothpick comes out clean.
Cool & enjoy: Let cool completely before slicing. Add a drizzle of maple syrup or nut butter for extra cozy vibes!
Healthy, wholesome, and made for fall.
Tag a coworker whoād bake this with you on lunch break! š©š³
