Almond Flour Pumpkin Bread

why make this recipe

Almond Flour Pumpkin Bread is a delightful treat perfect for fall or any time of the year. It’s moist, flavorful, and gluten-free, making it a great choice for those with dietary restrictions. This bread is packed with the warm spices of pumpkin pie and has a natural sweetness from pumpkin puree and maple syrup. It’s easy to make and is a wholesome option for breakfast, snacks, or dessert.

how to make Almond Flour Pumpkin Bread

Ingredients:

• 2 cups blanched almond flour*
• 1/4 cup tapioca flour
• 2 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup creamy almond butter
• 2 large eggs
• 2 tbsp. coconut oil
• 1 tsp. vanilla

Directions:

1. Preheat oven to 350ºF and grease a loaf pan with cooking spray or coconut oil.
2. In a medium bowl, whisk together almond flour, tapioca flour, pumpkin pie spice, cinnamon, nutmeg, baking soda, and salt.
3. In a large bowl, whisk together pumpkin puree, almond butter, and maple syrup. Add in eggs, coconut oil, and vanilla extract. Whisk until smooth.
4. Pour the dry ingredients into the large bowl of wet ingredients. Use a wooden spoon to stir until just combined—don’t overmix!
5. Pour the batter into the prepared loaf pan. Top with pumpkin seeds if desired.
6. Bake the pumpkin bread for 40-45 minutes. If the top browns too quickly, cover it with foil and continue baking.
7. Remove the bread from the oven and let it cool on a wire rack. Once completely cooled, slice and enjoy!

how to serve Almond Flour Pumpkin Bread

Almond Flour Pumpkin Bread is delicious on its own, but you can also serve it with a spread of butter or cream cheese for added flavor. It pairs wonderfully with a cozy cup of tea or coffee. You can also toast the slices for a warm treat or drizzle some maple syrup on top for a sweet touch.

how to store Almond Flour Pumpkin Bread

To store Almond Flour Pumpkin Bread, place it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can wrap it tightly in plastic wrap and store it in the fridge for a week. For longer storage, slice and freeze the bread in a freezer-safe bag for up to 3 months. Just thaw slices as needed.

tips to make Almond Flour Pumpkin Bread

• Make sure all your ingredients are at room temperature before mixing for the best results.
• Don’t overmix the batter; stir just until combined for a lighter texture.
• Feel free to add nuts or chocolate chips for a little extra flavor and texture.
• If you prefer a sweeter bread, you can add more maple syrup to taste.

variation

You can customize this recipe by using different nut butters like cashew or peanut butter. You can also use other types of flour, such as coconut flour, but you will need to adjust the liquid ingredients accordingly. For a spicier version, consider adding a pinch of cayenne pepper for a kick.

FAQs

1. Can I make this recipe vegan?
Yes! You can replace the eggs with flax eggs or applesauce for a vegan option.

2. Can I use fresh pumpkin instead of canned?
Yes, if you prefer fresh pumpkin, just make sure to roast and puree it before using it in the recipe.

3. Is almond flour pumpkin bread gluten-free?
Yes, almond flour is naturally gluten-free, making this bread a great option for gluten-sensitive individuals.

4. How do I know when the bread is done baking?
The bread is done when a toothpick inserted in the center comes out clean or with a few crumbs attached. If the top is browning too much, you can cover it with foil.

5. Can I add other spices?
Absolutely! You can add allspice or ginger for extra flavor if you like.