Dessert for 1

Almond Flour Pumpkin Bread

Name: Almond Flour Pumpkin Bread
Total time: 60 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 1/4 cups super fine blanched almond flour; 1 1/4 cup certified gf oat flour; 1 tbsp cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground cloves; 1/4 tsp nutmeg; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp fine sea salt; 1 cans (15 oz) pumpkin puree; 2 large eggs; 1/2 cup pure maple syrup; 2 tbsp extra virgin olive oil; 1 tsp vanilla extract; 1/2 cup chocolate chips (optional)

Almond flour, oat flour, pumpkin, and maple syrup bake into a warmly spiced loaf with a tender crumb.

$3.38per serving $$

60 minstart to table

1servings

American Vegetarian Dairy-free Desserts Fall

Ingredients

1 1/4 cups super fine blanched almond flour
1 1/4 cup certified gf oat flour
1 tbsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine sea salt
1 cans (15 oz) pumpkin puree
2 large eggs
1/2 cup pure maple syrup
2 tbsp extra virgin olive oil
1 tsp vanilla extract
1/2 cup chocolate chips (optional)

Steps

Heat the oven to 350 F and grease a 9-by-5-inch loaf pan with cooking oil.
Whisk the almond flour, oat flour, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder, and salt.
Whisk the pumpkin, eggs, maple syrup, olive oil, and vanilla in a separate bowl.
Stir the wet mixture into the dry mixture, then fold in the chocolate chips if using.
Spread the batter in the loaf pan.
Bake for 50 to 55 minutes, until the center is firm and a toothpick comes out clean.

Main ingredient on sale this week? See what to make with eggs on sale.