As we dive deeper into the cozy autumn season, you will see the familiar pumpkin-themed drinks, sweets, and décor all around. But for those of us who cannot have gluten, it is difficult not being able to indulge in your favorite fall foods. This recipe takes a gluten-free spin on pumpkin bread, a fall favorite that you can grab with your pumpkin-flavored drink in the morning! It is simple to make and contains no gluten, making it a wonderful choice for those with gluten sensitivity and/or dietary restrictions.

• 3 eggs
• ¾ cup almond butter
• ½ cup syrup
• ½ cup pumpkin puree
• 3 tablespoons ghee (or unsalted butter)
• 2 teaspoons lemon juice
• ½ tablespoon vanilla extract
• ¼ cup coconut (or almond) flour
• 1 ½ tablespoons sour cream
• 1 ½ teaspoons cinnamon
• 2 teaspoons nutmeg
• 2 teaspoons grain-free baking powder
• 1 teaspoon lemon zest
• ½ teaspoon ginger
• ½ tablespoon salt

1. Preheat oven to 375 degrees
2. Combine eggs, almond butter, sour cream, syrup, puree, lemon juice, and vanilla extract
3. Add coconut (or almond) flour, cinnamon, nutmeg, grain-free baking powder, lemon zest, ginger, and salt.
4. Whisk ingredients together making sure everything is well combined.
5. Spray baking pan with PAM and pour batter evenly.
6. Bake at 375 for 30 minutes or until desired crust is achieved.