Paleo Pumpkin Bread with Almond Flour Recipe
User Reviews
5
Paleo Pumpkin Bread with Almond Flour Recipe
Description
The Paleo Pumpkin Bread with Almond Flour Recipe starts by mixing almond flour with baking soda, pumpkin spice, cinnamon, and salt. Separately, eggs, coconut sugar, pumpkin puree, and vanilla extract are whisked together. Folding the wet into the dry ingredients results in a smooth batter poured into a parchment-lined loaf pan.
Baking at 350°F for 65-70 minutes until a toothpick comes out clean produces a moist loaf with a firm crumb. The use of almond flour and absence of wheat flour give it a slightly nutty taste and a denser texture than traditional pumpkin breads. The pumpkin spice and cinnamon provide a cozy flavor profile associated with fall baking.
Once cooled, the bread can be sliced and served as a snack or breakfast item. The optional pumpkin seeds and chocolate chips on top add crunch and a touch of sweetness. The loaf stores well and can be frozen for future use.
Using canned or homemade pumpkin puree is acceptable; make sure not to use pumpkin pie filling to avoid unwanted sweetness or spices. Bringing bread to room temperature before serving improves texture and flavor.
Ingredients
For the dry ingredients:
- 2 cups almond flour 238 grams, or almond meal
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- Pinch salt
For the wet ingredients:
- 3 egg large, at room temperature
- ¾ cup coconut sugar 100 grams
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Topping (optional)
- pumpkin seeds a handful
- 2 tablespoons chocolate chips
Instructions
- Preheat oven to 350 F. degrees. Grease and line an 8 1/2 by 4 1/2 loaf pan (or 9X5 would also work) with parchment paper. Set aside.
- Mix together all the dry ingredients in a large bowl.
- In a separate bowl, whisk together all the wet ingredients.
- Fold in the wet ingredients to dry ones and mix until they are fully combined.
- Place the batter into the prepared loaf. Distribute it evenly using a spatula or the back of a spoon. Top it off with pumpkin seeds and chocolate chips, if using.
- Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean.
- Let it rest on a wire rack for 5-10 minutes, remove from the pan, and let it cool before slicing.
- Serve.
Notes
- Store wrapped pumpkin bread slices at room temperature up to 3 days or refrigerate up to 5 days.
- Freeze individually wrapped slices in freezer bags for up to one month; reheat before serving.
- Use canned or homemade pumpkin puree, but avoid pumpkin pie filling for accurate flavor.
- Allow bread to cool completely before slicing for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 61mg | 20% |
| Sodium | 191mg | 8% |
| Potassium | 86mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 4855IU | 97% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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