Gluten Free Almond Flour Pumpkin Banana Bread

This gluten free almond flour pumpkin bread incorporates the banana, the zucchini AND the pumpkin. It is healthy and refined sugar free. Perfect for anyone who likes fall–on a fall day:)

This is a fall marriage between almond flour pumpkin bread and zucchini banana bread. I mean, although the leaves have yet to be at their brightest…it is October. The month in which Pumpkin marries EVERY.period.THING.period.  

Just ask trader joes.

He will throw pumpkin in your face in any AND every way possible. I’m not thhhaaaaaat forward, but I do think a good pumpkin hint never hurt anyone. And if your looking to curb those cals and carbs just a tad before the big halloween candy crave hits or before those thanksgiving rolls eat you alive….this might be your bread. 

ingredients

pumpkin

banana

zucchini

almond flour

maple syrup

The pumpkin is not overwhelming. In fact, if you wanted it to be more whelming?? then you could add some more pumpkin spice.

Also, compared to the normal Great Harvest bread company who has one of the best pumpkin bread recipes out there…this is dense and moist. Almond flour tends to lend a wetter bread than regular flour. And also tends to be a little bit heavier. So don’t be surprised if it doesn’t rise as much you’re used to.

**SIDE NOTE: if you need to make it vegan, simply replace the eggs with flax seed and water mixture or cornstarch and water. You can find the substitutions here. I have only ever used cornstarch and chia seeds.

 

Its gluten free….and really (Moist). And surprisingly it is pretty filling.

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