FLOURLESS PUMPKIN BREAD

This pumpkin spice bread is an easy twist on traditional pumpkin bread. The batter can be prepared in a blender and it's gluten free.

INGREDIENTS

• 1 cup creamy almond butter (see note)
• 2/3 cup canned pumpkin puree
• 1/2 cup granulated white sugar
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1/8 tsp ground cloves

INSTRUCTIONS

1. Preheat oven to 350°F. Grease a 9 x 5 inch baking loaf pan.
2. In a blender, add all ingredients. Blend on high speed until everything is mixed. If you don't have a blender, you can also use a mixer or whisk by hand.
3. Pour batter into prepared loaf pan. Bake about 40-45 minutes, until done. Toothpick inserted should come out clean and if you gently apply pressure to the surface of the bread, it should slowly bounce back rather than stay sunken in.
4. Bread will sink down slightly while cooling. Let bread cool before slicing and serving.

NOTES

I highly recommend you buy a no-stir almond butter. I used Barney Butter.

Source kirbiecravings

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