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Pumpkin and Almond Bread Recipe

Pumpkin and Almond Bread Recipe


  • 4 cups almond flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 eggs
  • ¼ cup coconut oil
  • 1 cup pumpkin puree
  • ½ cup walnuts, chopped
  • 1 Tbsp orange rind, grated
  • ½ tsp ground ginger
  • ¼ Grade B Maple Syrup


  • Preheat oven to 300 degrees.
  • Line a 4 x 8 inch loaf tin with parchment paper
  • Combine the almond flour with the baking soda and salt.
  • In another bowl whisk the eggs with the oil and add the pumpkin, walnuts, orange rind, and ginger.
  • Combine the almond flour with the egg mixture until smooth.
  • Pour the dough into the prepared loaf tin and bake for 1 hour, until the top of the loaf feels firm.
  • Remove from oven and cool completely before serving.
  • Store in the refrigerator.

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Chen Ben Asher
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Chen is a Functional Nutrition expert consultant,  leading authority on weight management, women’s health and gluten sensitivity. She is a clinician, public speaker, educator and Amazon Best Seller author of “What If Gluten Free Is Not Enough – The Balanced Diet”. Chen uses Functional Nutrition to help you find answers to the root causes of your illness and address the biochemical imbalances that may trigger your health and weight. She uses cutting edge lab testing and design the nutritional program to your specific needs as an individual. Food, supplements, lifestyle changes will have integrated to bring balance If you are looking for personalized nutritional support, we highly recommended contacting Mor’s Nutrition & More Wellness Center in Cupertino, California today.
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Chen Ben-Asher

Board Certified In Functional & Integrative Nutrition MA

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