Petite Pumpkin Loaf

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:)

2 Comments on Petite Pumpkin Loaf

  1. holy crap, i cannot WAIT to make this! since going dairy free and GF in the past year, I’ve been traumatized that I can’t make my ol’ standby pumpkin bread. i’m so excited to try this! thansk!

    • Hope you liked it! No Pumpkin baked goods = definitely trauma. Thanks be to God that we are getting more and more creative at finding our way around our kitchens without dairy or gluten:)

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