Pumpkin Bread
10
15 minutes
50-55 minutes
222
Dessert, Breakfast
All the pumpkin pie flavor in a moist, handheld slice of bread! Made with a gluten-free flour mix, canned pumpkin, and our delicious collagen powder, this easy make-and-bake pumpkin bread is the perfect treat to share with your family on a cool fall day. While you can wrap up leftovers and serve hot or cold the next day, we can't resist eating a slice fresh, right after it cools.
Ingredients
- 1/4 cup salted butter, softened
- 1/4 cup granulated monk fruit
- 2/3 cup pumpkin puree
- 1/4 cup almond butter
- 2 scoops Primal Kitchen Vanilla Coconut Collagen
- 1 tsp. vanilla extract
- 2 large eggs
- 1 1/2 cups almond flour
- 1/4 cup tapioca starch
- 1 Tbsp. ground flaxseed
- 1/2 Tbsp. coconut flour
- 1 tsp. pumpkin spice
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 1/2 Tbsp. milk of choice (I used full fat almond milk)
- 1/2 tsp. apple cider vinegar
- 2 Tbsp. pumpkin seeds or pecans for topping (optional)
Directions
Preheat your oven to 350ºF.
In a bowl, cream together the butter and sweetener. Whisk in the pumpkin puree, almond butter, collagen, and vanilla extract. Whisk in the eggs and set aside. In a small bowl, combine the milk and apple cider vinegar. Set it aside for 3-5 minutes while you prepare the rest of the ingredients.
In another bowl, combine the almond flour, tapioca starch, ground flaxseed, coconut flour, pumpkin spice, baking powder and baking soda.
Fold the dry ingredients into the wet ingredients and let the batter rest for 2–3 minutes so the coconut flour and flaxseed absorbs some of the moisture in the batter.
Pour the milk and vinegar mixture into the batter and fold it in until combined. Pour the batter into a lined loaf pan. Top with any nuts or seeds of your choosing.
Bake for 50–55 minutes, until the top of the bread is firm and slightly golden, and the internal temperature of the bread reads 195–200 degrees. Allow the bread to cool before slicing. Serve and enjoy!
