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Almond-butter-pumpkin-bread sliced on a cutting board

Almond Butter Pumpkin Bread

5 from 1 vote
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Prep Time: 15 minutes
Baking Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Author: Naira Yeghian

Equipment

Ingredients

  • ¼ cup honey
  • ¾ cup almond butter
  • 1 tsp of allspice (see notes section on how to make your own)
  • ¾ cup pumpkin puree (canned or homemade)
  • ½ tsp baking soda
  • 1 tsp vanilla
  • ½ cup oat flour
  • ¼ ground flax seeds
  • 3 eggs
  • 1 tbsp of chopped pecans
  • 1 tbsp of sprouted pumpkin seeds (pepitas)
  • chocolate drizzle for topping (optional)

Instructions

  • Preheat the oven to 350˚F and line a loaf pan with parchment paper.
  • Combine all wet ingredients in a large bowl and mix well.
  • Add in the oat flour, flax seeds, baking soda, allspice, pecans, seeds and mix well.
  • Pour the batter into the parchment paper lined loaf pan and spread evenly.
  • Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven and allow the bread to cool on a cooling rack for about 20 minutes.
  • In the meantime, melt your favorite chocolate and drizzle over the bread.
  • Slice and serve.

Notes

  • If you do not have allspice, you can make your own by combining ½ tsp of ground cinnamon, ¼ tsp of ground cloves and ¼ tsp of ground nutmeg.
  • You may substitute honey with maple syrup in this recipe.
  • This bread is NOT sweet, so if you are looking to sweeten it up, semisweet chocolate could be a good choice for drizzle.
Course: Dessert, Snack
Cuisine: American
Keywords: almond butter, pumpkin bread
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