Delicious and Soft Gluten Free Pumpkin Bread

Alright, we all know how crazy I am about pumpkin—it’s my go-to for so many delicious recipes. Last week, with a sweet and nourishing craving hitting me (and the chilly Italian weather urging me on), I decided to dive into the kitchen. The result? A brand-new, gooey and soft gluten free pumpkin bread recipe that’s an absolute delight. Trust me, you’ll love this one. Enjoy every delicious bite!

INGREDIENTS
2 cups almond flour, or GF flour or any flour of your choice
2 tsp. baking powder
1 tsp. baking soda
2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. Freshly graded ginger
1/2 tsp. salt
3 eggs, lightly whisked
1/2 cup pure maple syrup or coconut sugar
1 tsp vanilla extract
3/4 cup 100% pumpkin puree
3 ripe banana, mashed
1/2 cup Mixed hazelnuts and pumpkin seeds for topping

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt. Set aside.
3. In a separate bowl, add your banana and mash it well. Then whisk together eggs, maple syrup, ginger, vanilla and pumpkin puree and mix until well-combined.
4. Pour the wet ingredients in with the dry ingredients, mixing until there are no clumps.
5. Pour pumpkin mixture into a prepared 9×5-inch loaf pan. Add your nuts and seeds on top, and bake in the oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the pumpkin bread sit for 5 minutes then remove from pan and let cool completely on a wire rack.