Pumpkin season has me craving pumpkin everything. I decided to switch up my baking from the regular banana loaf I would make, to this mouth watering fall recipe!
Ingredients:
Dry:
2 ½ cups almond flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons pumpkin spice
¼ teaspoon cinnamon
Pinch of salt
Wet:
3 eggs
¼ cup plain Greek Yogurt (I used 0% fat)
¼ cup honey or maple syrup
1 cup pumpkin purée
1 teaspoon pure vanilla extract
Cinnamon Sugar Swirl:
2 tablespoons coconut sugar
1 tablespoon cinnamon
Maple Glaze:
3 tablespoons maple syrup
2 tablespoons milk (any kind)
1 teaspoon coconut sugar
1 tablespoon pumpkin spice
1/2 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
Directions:
Preheat oven to 350 F and line a 9x5 loaf pan with parchment paper.
In a small bowl, combine your cinnamon and sugar and set aside. In a medium bowl, stir together all dry ingredients. In a separate large bowl, combine all wet ingredients.
Pour the dry ingredients into the wet ingredients and stir until fully combined. Pour half the mixture into the loaf pan. Sprinkle with 1/2 to 2/3 of of cinnamon sugar. Pour in the rest of the batter and top with the remaining cinnamon sugar. Bake for 60 minutes or until a toothpick comes out clean.
While your loaf is baking, prepare your maple glaze. Heat all glaze ingredients in a saucepan, bring to a boil, simmer for 5 min. Remove from heat to thicken when cooled.
** Let the loaf sit until fully cooled, this will help the loaf firm up. This is a crucial step with almond flour. You can remove from pan once slightly cooled (approximately 15 minutes) and let it cool the rest of the way on a cooling rack.
Once your loaf is fully cooled, drizzle with maple glaze and enjoy!
This loaf is good for up to 3 days in an airtight container or wrapped well. After 3 days move to fridge or freezer. You can also freeze right away after the loaf is fully cooled.
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