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DUO BAKE!
Stainless-steel dough cutter AND silicone bowl scraper
Buy Now!
$17.95
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Pumpkin Bread from "Flourless" by Nicole Spiridakis
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Directions:
Heat the oven to 350. Grease a 9" x 5" loaf pan with oil or butter
Combine the pumpkin puree, ground almonds, maple syrup, eggs, cinnamon, cloves, vanilla, salt, and baking soda together in a medium bowl, and stir well until a mooth batter forms. Stir in the chopped walnuts and chocolate chips(if using). Pour the batter into the prepared pan and scatter the sliced almonds evenly over the top.
Bake until the loaf is puffed and slightly browned and a tester inserted into the middle comes out clean, 35-40 minutes. Remove from the oven and cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
Store tightly wrapped in plastic wrap in the fridge for up to 1 week. |
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Ingredients:
- 2/3 cup pumpkin puree
- 1 cup ground almonds
- ?1/2 cup maple syrup
- 2 large eggs, lightly beaten
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves?
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1 tsp baking soda
- 1/4 cup chopped walnuts(optional)
- 1/4 cup semisweet chocolate chips(optional)
- 1/4 cup sliced almonds
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Madagascar Bourbon Pure Vanilla Bean Paste
The world's finest vanilla!
$14.95
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Store Hours
Tues- Sat: 10:00 am - 4:30 pm
Some Sundays
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