Why you will LOVE This Bread
It’s fall and you know what that means- pumpkin EVERYTHING and all the baked goods, of course! I’m ALL IN on pumpkin baking and you will be, too, once you try my pumpkin sugar cookies with bourbon cinnamon frosting or perhaps some whole30 pumpkin muffins. We’ve made gluten free paleo pumpkin bread and today we’re introducing healthy pumpkin bread with almond flour to the club! This bread is tender, perfectly spicy-sweet, and made with good-for-you ingredients that you’ll feel good about feeding your family! It’s absolutely PERFECT for breakfasts and healthy snacks this fall, and will please the whole crew.
Are Almond Flour and Almond Meal the same?
When gathering ingredients to make some paleo pumpkin bread recipe almond flour, it’s important to get the right type of flour! Almond meal is typically made from unpeeled almonds, giving it a coarser, slightly lumpier texture than almond flour, which is made from peeled almonds. This recipe calls for almond flour and the results will be best if you use it!
Now that you’re on board to make gluten free pumpkin bread almond flour, it’s time to pull together everything you will need. Here’s the list of ingredients you will need to make this bread:
- Almond Flour
- Oat Flour
- Baking Powder
- Ground Ginger
- Baking Soda
- Pumpkin Puree
- Maple Syrup
- Coconut Sugar
- Chocolate Chips
How to make Almond Flour Pumpkin Bread
Turn on your oven so that it can fully preheat. Line the bottom of a loaf pan with parchment paper and rub the sides with oil generously.
In a medium bowl, whisk together all the dry ingredients up to the allspice. In a different bowl, mix together the pumpkin, sugar, syrup, eggs and vanilla. Stir the dry ingredients into the wet with a wooden spoon until the batter is well mixed, then fold in the chocolate chips.
Place the loaf pan in the oven and bake until a toothpick inserted in the center comes out clean.
Let the loaf cool completely in the pan, then remove, slice and serve. Enjoy!
If you’re into this pumpkin bread recipe, but want to mix things up to make it your own, I say GO FOR IT! For some extra crunch, consider chopping up some pecans, walnuts, or toasted pumpkin seeds and sprinkling them on top before you bake it. For a fruity vibe, leave out the chocolate chips and instead use dried cranberries. You could also drizzle some of your favorite nut butter on top!
Top Tips for making Almond Flour Pumpkin Bread
- Use Almond Flour: Like I said above, it’s best if you use flour over almond meal. It will result in a much better texture!
- Mix Well: This batter should be thoroughly mixed so that everything is well incorporated!
- Cool COMPLETELY: Although it may be tempting to slice and enjoy this bread while it’s hot, resist the temptation! Baked goods with almond flour can be quite delicate so it will need to cool completely before you slice it.
Storage- Fridge and Freezer
To store this almond flour bread in the fridge, I recommend wrapping it tightly in plastic wrap. It will last up to a week in the fridge. To freeze this bread, I recommend slicing it into serving sized portions and wrapping them each individually in plastic wrap, then tossing them into a freezer style ziploc bag. Label the bag with the date and place it in the freezer for up to 3 months.
more recipes you might like
- 2 Cups Almond flour (200g)
- 1/2 Cup Oat flour (50g)
- 1 Tbsp Baking powder
- 3 1/2 tsp Cinnamon
- 3/4 tsp Salt
- 3/4 tsp Nutmeg
- 3/4 tsp Ground ginger
- 1/2 tsp Baking soda
- 1/4 tsp Allspice
- 1 Cup Pumpkin puree
- 1/2 Cup Maple syrup
- 1/4 Cup Coconut sugar (or brown sugar)
- 2 Eggs
- 1 tsp vanilla
- 1/2 Cup Chocolate chips (DF if needed)
- Heat your oven to 350 degrees and spray the sides of an 8×8 inch loaf pan with cooking spray and line the bottom with parchment paper.
- In a medium bowl, whisk all the ingredients up the allspice.
- In a separate, large bowl, whisk the pumpkin, syrup, sugar, eggs and vanilla.
- Stir the dry ingredients into the wet ingredients until well mixed. Stir in the chocolate chips.
- Transfer to the prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour.
- Let cool in the pan completely.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
For This Recipe, I recommend:
STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTEREST, FACEBOOK, AND TWITTER!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!