Christina's Almond Flour Banana Bread

2 1/2 cups blanched almond flour
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt 
1 teaspoon baking soda
3 eggs
1/2 cup honey
2-3 very ripe bananas, mashed
1 teaspoon pure vanilla extract
¼ cup chopped walnuts (optional)

1. Preheat the oven to 350ºF.
2. Grease a large bread pan with butter or coconut oil. Or muffin tins.
3. In a large bowl mix together the dry ingredients. In a medium size bowl, whisk together wet ingredients. 
4. Stir the wet ingredients into the dry ingredients until combined. Fold in the chopped walnuts, if using.
5. Pour the batter into a large bread pan and bake for 50-60 minutes until the center is firm. About 25 minutes for muffins.
6. Allow to cool. Remove from pan.

Christina's Almond Flour Pumpkin Bread

adapted from thebarefootcook.com

2 cups blanched almond flour
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons ground cinnamon
3 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
1 cup roasted pumpkin or winter squash or thick applesauce
6 eggs
1/3 C honey
1 1/2 tablespoon vanilla extract
¼ teaspoon stevia drops (optional – this makes it slightly sweeter)

Mix dry ingredients and spices together in large bowl. Mix wet together in medium bowl. Stir wet ingredients into dry and mix together until smooth. 

Pour batter into 2 small greased loaf pans or 1 large greased loaf pans or greased muffin tins.
Bake in 350 degrees oven for approximately 40-45 minutes (25 minutes for muffins). Bread is done when knife inserted in center comes out clean.
Remove from oven and cool on rack.