Picture the warm, inviting aroma of spices filling your kitchen as a golden loaf of almond flour pumpkin bread bakes to perfection.
This cozy, indulgent treat is surprisingly easy to make and perfect for those crisp autumn days.
Watch as simple ingredients transform into a moist, flavorful bread, with every bite offering a taste of comfort.
Let’s bring this delightful dish to life and fill your home with the essence of fall.
Kitchen Tools Required
- 1 loaf pan
- 1 mixing bowl
- 1 whisk
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 cooling rack
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree
- 1/3 cup maple syrup
- 3 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts (optional)
Cook & Prep Time
To create an efficient timeline for preparing and baking Almond Flour Pumpkin Bread, we’ll use the provided prep time, cook time, and resting time, along with some additional time for reading the recipe and getting everything ready.
Timeline for Almond Flour Pumpkin Bread:
- Reading & Preparation (5 minutes):
- Spend 5 minutes reading through the recipe to understand the steps and gather all necessary ingredients and equipment.
- Preheat & Initial Prep (5 minutes):
- Preheat your oven to 350°F (175°C).
- Grease the loaf pan and set aside.
- Mix Dry Ingredients (5 minutes):
- In a mixing bowl, whisk together almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix Wet Ingredients (5 minutes):
- In another bowl, combine pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract, and mix well.
- Combine Ingredients (5 minutes):
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in chopped walnuts if using.
- Transfer to Pan (2 minutes):
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake (45 minutes):
- Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
- Cooling (10 minutes in pan + additional cooling on rack):
- Let the bread cool in the pan for 10 minutes.
- Transfer to a cooling rack to cool completely before slicing.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat your oven to 350°F (175°C).
Grease a loaf pan and set aside.
In a mixing bowl, whisk together almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In another bowl, combine pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract, and mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in chopped walnuts if using.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Serving Tips
- Whipped Cream: A dollop of whipped cream adds a light and creamy contrast to the dense pumpkin flavor.
- Butter or Ghee: Spread a thin layer for a rich, savory touch that complements the spices.
- Cream Cheese Spread: Add a tangy twist with a smear of cream cheese or a flavored cream cheese spread.
- Honey or Maple Syrup Drizzle: Enhance the bread’s natural sweetness with a gentle drizzle on top.
- Fresh Berries: Serve with a handful of fresh berries for a burst of freshness and color.
Storage
To store Almond Flour Pumpkin Bread, wrap it tightly in plastic wrap or foil.
Place it in the refrigerator.
It will stay fresh for up to five days.
Freezing
To freeze almond flour pumpkin bread, wrap individual slices tightly in plastic wrap.
Place them in an airtight container, and freeze for up to three months.
Thaw at room temperature before serving.
Reheating
For reheating almond flour pumpkin bread, wrap slices in foil and warm in a 350°F oven for 10 minutes.
Alternatively, microwave for 20-30 seconds until heated through.
Final Thoughts
Almond Flour Pumpkin Bread is a delightful and healthy treat that combines the rich flavors of pumpkin and spices, making it perfect for the fall season.
With its moist texture and nutty undertones from the almond flour, this bread is both satisfying and nutritious.
It’s an excellent choice for those looking for gluten-free options without compromising on taste.
Whether enjoyed as a dessert, breakfast, or snack, Almond Flour Pumpkin Bread is sure to please.
Remember to store it properly in the refrigerator to maintain its freshness.
Frequently Asked Questions
Can I Make This Recipe Vegan by Substituting the Eggs?
You can veganize this recipe by replacing each egg with a flaxseed mixture. Combine 1 tablespoon ground flaxseeds with 3 tablespoons water per egg. Let it sit for 5 minutes to thicken, then use as an egg substitute.
What Can I Use Instead of Maple Syrup?
You can substitute maple syrup with an equal amount of agave nectar or honey. For a lower glycemic index, use 1/4 cup of coconut sugar instead. Make sure to whisk thoroughly for even sweetness distribution throughout the batter.
How Can I Make This Bread Nut-Free?
Replace almond flour with a 1:1 gluten-free flour blend. Omit walnuts entirely. Confirm all other ingredients are nut-free certified. Double-check labels for cross-contamination. Follow the same baking instructions for best results, making sure everything is at room temperature.
Can I Add Chocolate Chips to the Batter?
Yes, you can add chocolate chips. Stir in 1/2 cup semi-sweet chocolate chips to the batter after combining wet and dry ingredients. Guarantee even distribution. Adjust baking time by checking for doneness with a toothpick.
What Is the Nutritional Information per Slice?
Each slice contains approximately 200 calories, 16g fat, 10g carbs, 3g fiber, 6g sugar, and 5g protein. Guarantee precise measurements for consistency. Adjust ingredients if needed for specific dietary requirements. Enjoy your nutritious treat!
Almond Flour Pumpkin Bread
Equipment
- 1 Loaf pan
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree
- 1/3 cup maple syrup
- 3 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup walnuts chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan and set aside.
- In a mixing bowl, whisk together almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, combine pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract, and mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in chopped walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
