Nourishing Almond Flour Pumpkin Bread
User Reviews
5
Nourishing Almond Flour Pumpkin Bread
Description
The Nourishing Almond Flour Pumpkin Bread is a spiced quick bread featuring a blend of almond flour and oat flour for a soft, moist texture. Pumpkin puree provides moisture and a subtle sweetness, while a mix of cinnamon, ginger, nutmeg, and allspice lends a warm aromatic profile. Baking soda is used as the leavening agent. The batter incorporates chocolate chips folded in and sprinkled on top, adding bursts of chocolate flavor and a slightly melty texture after baking. The bread is baked in a loaf pan until a tester comes out clean, creating a tender, sliceable loaf good for breakfast or snacks.
The flavor balances pumpkin and spice with the slight richness of almond flour and sweetness of maple syrup. The chocolate chips offer a contrast in flavor and texture. The bread can be enjoyed plain or topped with nut butter, butter, a touch of sea salt, or maple syrup for extra richness and complexity.
Once baked and cooled, the bread is best after resting overnight to enhance flavor and texture. Slices can be served as a simple snack or part of a breakfast spread. Variations include swapping oat flour with flaxseed meal to make it paleo-friendly, as noted in the recipe tips added below.
Tips from the recipe advise that to make the bread paleo, oat flour can be replaced with flaxseed meal. Additional customization and preparation pointers can be found in the original post for this recipe for those who want to adjust it further.
Ingredients
- 1 cup pumpkin puree
- 3 egg
- ⅓ cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 ½ cups almond flour packed, blanched, fine
- ½ cup oat flour gluten free if desired
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice or ground cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips dairy free if desired; plus 2 tbsp extra for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking. Set aside.
- In a large bowl, whisk together the pumpkin puree, eggs, pure maple syrup and vanilla extract until well combined. Add in the almond flour, oat flour, cinnamon, ginger, nutmeg, allspice/cloves, baking soda and salt. Use a wooden spoon to combine until no lumps remain. Fold in ½ cup chocolate chips.
- Pour batter into prepared loaf pan, smoothing the top with a spatula. Sprinkle 2 tablespoons of chocolate chips on top. Bake for 55 minutes-1 hour or until the tester comes out clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. The bread is best the next day. To serve: top with your favorite nut butter or butter and sprinkle with a little sea salt and drizzle of maple syrup. Enjoy!
Notes
- To make this bread paleo, substitute oat flour with flaxseed meal in about 1/3 cup amount.
- Let the bread rest overnight after baking to improve its texture and flavor before slicing.
- Topping slices with your favorite nut butter, butter, a sprinkle of sea salt, or a drizzle of maple syrup enhances the serving experience.
- Use packed, blanched, fine almond flour for the best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 261cal | 13% |
| Carbohydrates | 24.4g | 8% |
| Protein | 7.2g | 14% |
| Fat | 16.9g | 26% |
| Saturated Fat | 3.6g | 18% |
| Fiber | 4.4g | 18% |
| Sugar | 13.6g | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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