April 19th, 2024
Recipes
Almond Flour Pumpkin Bread
Valentina P
- Difficulty
•
- Time 75"
Moist grain-free pumpkin bread made with almond flour, coconut flour, pumpkin puree, and warming spices. Paleo and low-carb option.
How To MakeDiet Type: Low-carb
Shopping List
- 2 cups blanched almond flour
- 1/2 (15 ounce) can unsweetened pumpkin puree (Note 1)
- 3/4 cup coconut sugar (or 1:1 sugar substitute)
- 1/4 cup coconut flour
- 1/4 cup safflower oil
- 2 large eggs
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat the oven to 325 degrees Fahrenheit. Lightly grease 1 (8 in. x 4 in.) loaf pan(s) and line it with parchment paper.
- Step 2: Beat the eggs and sugar together in a mixing bowl until combined. Add all remaining ingredients and stir just until smooth, without over-blending.
- Step 3: Pour the batter into the prepared loaf pan and sprinkle with optional pumpkin seeds. Bake for 60 minutes and then cover with foil and bake for another 10 to 15 minutes. The bread will be ready when a toothpick inserted into the center comes out clean. Let the bread cool in the pans for 10 to 15 minutes before removing from the pan to a wire rack to cool fully.
- Serve: Cut a thick slice and enjoy. Freezes well.
Recipe Notes
Note 1: If baking this in mini-loaf pans, bake for 40 to 45 minutes. Cover with foil if needed.
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Almond Flour Pumpkin Bread
PT1H15M 2 cups blanched almond flour 1/2 (15 ounce) can unsweetened pumpkin puree (Note 1) 3/4 cup coconut sugar (or 1:1 sugar substitute) 1/4 cup coconut flour 1/4 cup safflower oil 2 large eggs 1 teaspoon baking soda 2 teaspoons cinnamon 1 teaspoon nutmeg 1/4 teaspoon salt Gluten Free Paleo Low-Carb 1 Servings
Ingredients:
