No Guilt Pumpkin Bread (Low Sugar, Gluten Free, Grain Free)

Now that Fall is here I get in the baking mood.  Especially when it comes to using Pumpkin. After all who doesn't like Pumpkin?  This was the first time attempting Pumpkin Bread. I've made pumpkin muffins before, but this was different since I only had a limited amount of ingredients.  It's one of the lowest sugar and high protein pumpkin breads I think I could make without actually adding protein.  I don't like to cook with protein powders.  Almond flour is packed with protein, fiber, and good fats.

Ingredients:

1/2 cup Organic Pumpkin Puree
2 cups Almond Flour
1/4 cup Honey
2 Large Organic Free Range Eggs
2 tsp Pumpkin Pie Spice
3/4 tsp Baking Soda
1/2 tsp Cinnamon

Directions:  Mix dry ingredients and wet ingredients separately very well.  I recommend using a mixer to blend all the ingredients together nicely.  It will be a thicker batter.  Put in a loaf tin.  Bake at 350 for 30-40  minutes.  I took mine out at 40 minutes.  I personally like my breads very moist so I think it could have come out 5 minutes earlier.  I will make these again soon and take it out earlier or add an extra egg.  I also may add 1 Tbs of Coconut Oil and see what happens. I love to experiment!  Either way, the pumpkin bread is a hit and the fact that the entire loaf has half the honey than most recipes call for, is awesome.   I love being able to get away with less sweetener!  The healthier the better!

I'm always open for suggestions.  If you make this let me know how yours turns out.  If you love sweet breads, then make sure to add more honey or use Agave instead.  You can also check out my new pumpkin banana chocolate chunk bread.

Enjoy!