Almond Flour Pumpkin Bread Gluten Free!!

Ingredients
  • 4 eggs
  • 2/3 cup honey
  • 1/3 cane sugar
  • 1/2 cup coconut oil
  • 1 cup pumpkin puree
  • 1 1/2 tablespoons vanilla extract (how to make vanilla extract)
  • scant 1/2 teaspoon Real Salt
  • 1 teaspoon baking soda
  • 3 heaping teaspoons cinnamon
  • 1/2 teaspoon ginger
  • heaping 1/2 teaspoon cloves
  • 5 cups blanched almond flour
  • butter or more coconut oil to grease pan
  • * chocolate chips
Instructions
  1. In a large mixing bowl, beat the eggs.
  2. Stir in honey, coconut oil, pumpkin puree and vanilla extract until thoroughly combined.
  3. Stir in dry ingredients, one at a time, mixing well after each addition.
  4. Add the blanched almond flour last, one cup at a time and beat until smooth.
  5. The batter will be very thick.
  6. Using a spatula, spread evenly into a greased 9x13 pan.
  7. Bake at 350 degrees for 30-45 minutes (*about 20 mins in sprinkle some chocolate chips on top if you want), or until edges are slightly more than golden brown and the center is baked. (my oven 40 mins)