Serve 17

My Pumpkin Spice Bread is not only a tasty treat but a good source of vitamin A and fiber! Filled with warm cozy spices, a slice of this bread is sure to warm your tummy!


What You’ll Need

A Food Processor
Measuring Cups & Spoons
A Small Bowl
A Spatula
A Non-Stick Loaf Pan
Parchment Paper
A Cooling Rack
A Flatware Knife



1 1/2 Cups Almond Flour
1 1/2 Cups Flaxseed Meal
1/3 Cup Egg White Powder
1 Tbsp Cinnamon
1 Tsp Ground Ginger
1/4 Tsp Nutmeg
1/8 Tsp Cloves
1/4 Tsp Sea Salt
2 Tsp Baking Soda
1 Cup Pumpkin Puree
1/2 Cup Apple Sauce
3/4 Cup Maple Syrup, 100% Pure
1 Tsp Orange Extract
2 Large Eggs, Organic


How To Put It Together

1) Preheat the oven to 325 degrees Fahrenheit. Line the bottom of the loaf pan with parchment paper; set aside.

2) To the food processor add the dry ingredients and process until combined. Next add the pumpkin puree, apple sauce, agave and orange extract. Crack the eggs into a small bowl to check for freshness; add them to the processor. Process the batter until smooth scraping down the sides of the bowl with a spatula as needed. Remove the processor bowl from the stand; remove the blade, scraping all the batter off. Pour the batter into the parchment-lined loaf pan; spread the batter evenly throughout the pan. Place the pan in the center of the oven for 40 – 45 minutes or until the tester comes out clean.

3) Transfer the bread to a cooling rack. Allow it to cool in the loaf pan until you can handle it safely. Run a knife around the edge of the pan and gently turn the loaf pan over with one hand on the loaf for control. Allow the bread to cool completely.

4) Slice, serve and enjoy!


Nina’s Tasty Tips

Pure canned pumpkin works perfectly in this bread. Serve this versatile bread in a unique way ~ it’s delicious served on a cheese platter with sharp and mild grass-fed cheeses.



148 Calories
6g Protein
9g Carbohydrate
11g Total Fat
196 mg Sodium
5g Fiber
2261 mg of Omega 3’s
45% RDA Vitamin A