Almond Flour Pumpkin Bread
User Reviews
5
Almond Flour Pumpkin Bread
Description
This bread recipe uses blanched almond flour, giving a fine texture, mixed with pure pumpkin purée for moisture and flavor. Coconut sugar adds sweetness without overpowering the natural pumpkin taste, while the addition of cinnamon, pumpkin pie spice, and optional nutmeg enhances the autumnal profile. Eggs and baking soda act as binding and leavening agents, respectively.
Chocolate chips folded into the batter contribute pockets of sweetness that contrast with the spices. Baking at 350°F for 60 to 70 minutes with a foil tent after 30 minutes prevents a burnt crust as the bread finishes cooking and a toothpick test confirms doneness. Cooling completely before slicing maintains the loaf's integrity.
The bread is best stored in an airtight container at room temperature for up to three days and freezes well for longer preservation. Using almond flour rather than almond meal ensures a finer crumb, while pumpkin purée—not pie filling—provides proper texture and flavor balance.
Ingredients
- 4 egg
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 ¾ cups almond flour blanched
- ¾ cup coconut sugar or brown sugar
- 1 tsp baking soda
- pinch salt sea salt
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- pinch nutmeg optional
- ½ cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 by 4 inch bread pan with parchment paper.
- In a mixing bowl, add eggs, pumpkin purée and vanilla. Stir to combine.
- Then, add in all remaining ingredients except chocolate chips. Stir to combine.
- Fold in chocolate chips.
- Spread batter into lined bread pan.
- Bake for 60 to 70 minutes or until toothpick inserted comes out clean. About halfway through baking, tent with aluminum foil to prevent burning on top. It will look a little bit soft in the middle.
- Finally, remove from oven. Allow bread to cool completely before slicing and serving.
Notes
- Use blanched, fine almond flour instead of almond meal for best texture.
- Use pumpkin purée, not pumpkin pie filling, to avoid excess sweetness and additives.
- After 30 minutes of baking, tent the bread with foil to prevent over-browning the top.
- The bread may appear slightly soft in the center during baking; remove when a toothpick inserted comes out clean.
- Store the bread in an airtight container at room temperature for up to 3 days.
- This bread freezes well; wrap tightly before freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 199mg | 8% |
| Potassium | 96mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 4886IU | 98% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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