1teaspoonbaking sodaor 1 tablespoon of baking powder (gluten-free if needed)
Instructions
Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper with an overhang. Lightly spray the lined pan with oil. The overhang will make removing the baked bread from the pan easier.
In a medium bowl, using a hand whisk, whisk the eggs, pumpkin puree, stevia, and vanilla. Add the cinnamon and whisk to combine.
Gradually add the almond flour, switching from a whisk to a rubber spatula as the batter thickens. Mix in the kosher salt and baking soda.
Using a rubber spatula, transfer the batter to the prepared pan. Smooth out the top.
Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes.
Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment to allow air to circulate.
Cool the bread for 30 minutes on the cooling rack. Letting the bread rest for at least 30 minutes before slicing it is nonnegotiable. It will be too moist and fragile when fresh out of the oven.
Slice the bread into 10 slices and serve.
Video
Notes
You can use ½ cup of a granulated sweetener such as Eryhtritol.
Increase the sweetener to equal ¾ cup of sugar if you like your baked goods very sweet.
I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so 2 cups weigh 8 ounces. It's best to measure almond flour by weight rather than by volume.
Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use 4 teaspoons of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired.
A nice addition to the basic recipe is ⅓ cup of chopped nuts or dark chocolate chips.
After the bread is completely cool and sliced, you can store the slices in an airtight container in the fridge for up to 5 days. For longer storage, wrap each completely cooled slice in plastic wrap. Place the wrapped pieces in a freezer bag and store them in the freezer. To thaw, warm them gently in the microwave at 50% power.
This bread is very moist. If this is a concern, add a tablespoon of coconut flour (add it with the almond flour) to absorb some of the moisture.