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–+ servings
pumpkin bread with almond flour

Almond Flour Pumpkin Bread

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10 slices

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

For best results, ensure that all your ingredients are at room temperature before mixing, as this will help the bread rise better. Additionally, feel free to adjust the spices according to your taste preferences, and remember that the bread can be wrapped tightly and stored in the refrigerator for up to five days.
Tried this recipe?Let us know how it was!