Petite Pumpkin Loaf
Adapted from Elana’s Pantry
1 c. Almond flour
¼ tsp. Sea salt
½ tsp. Baking soda
1 Tbs. Cinnamon
1 tsp. Nutmeg
½ tsp. Ground cloves
½ c. Roasted pumpkin or canned organic pumpkin (I used canned)
2 Tbs. Honey
¼ tsp. Stevia
3/4 c. Egg whites
Preheat oven to 350 degrees.
In a food processor, combine almond flour, sea salt, baking soda, and spices. Pulse to combine.
Add pumpkin, honey, egg whites, and stevia and pulse until combined, about a minute or so. Pour into a prepared petite-sized loaf pan. (If you use a regular size loaf pan, it’s not the end of the world. The bread will not rise and will be wider/shorter than a loaf of standard quick bread.)
Bake at 350 for 35-45 minutes and let cool.
By the way, I hear there’s a shortage of canned pumpkin this year…better stock up.
No there’s not. I just want credit as the person who starts the rumor this year, sparking a global panic and a run on canned pumpkin from now until Thanksgiving Day. You’re welcome:)