Chen Ben Asher – Functional Nutrition – Silicon Valley – Pumpkin and Almond Bread

Try out some new pumpkin and almond bread!


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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