pumpkin snack bread

pumpkin snack bread

the world welcomed plenty of pumpkin bread recipes over the last couple months, and many would argue that december officially ushers in gingerbread-eggnog-peppermint season, swiftly replacing our brief romance with all things pumpkin. i’m making the bold claim now that pumpkin season should year round, damnit!, because if we really want to call a spade a spade, the ‘pumpkin’ that we basic b’s lose our minds over as soon as the clock strikes september 1st is truly just cinnamon, ginger, and maple whirled into a pretty bland (albeit beloved) squash. thankfully, miracles of the modern day have blessed us with canned pumpkin puree readily available at all times, so let’s let this brief romance slow burn a little while longer, yeah?

*pumpkin snack bread is named as such because this is a nondiscriminatory, please eat at all times with a soft spoonful of ghee, or almond butter, or with your first cup of coffee before the sun rises, or as a nibble just before bed, kind of thing.

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pumpkin snack bread
makes 6-10 slices
prep time: 10 minutes
cook time: 50-55 minutes

1 1/2c almond flour
1 1/2tsp baking soda
2tsp cinnamon
1 1/2tsp ground ginger
1tsp nutmeg
1/2tsp allspice
1/2tsp cardamom
you can also substitute 2 1/2tsp pumpkin pie spice
1/2tsp salt
2 eggs
1c pumpkin puree
1/4c almond milk
3tbsp maple syrup
1tsp vanilla extract
*pumpkin seeds, optional for topping.

preheat the oven to 350.
whisk the wet ingredients until smooth. then, combine the dry ingredients, and add the dry to the wet. whisk again until smooth.

pour batter into a parchment-lined and sprayed loaf pan. top with pumpkin seeds if you wish, and bake for 50-55 minutes or until an inserted knife comes out clean.

let the loaf cool completely (this may take a couple of hours) before slicing. highly recommend slathering each slice with ghee!