Almond Flour Pumpkin Bread is a delightful treat that brings the flavors of fall into your kitchen, no matter the season. This gluten-free bread is moist, flavorful, and easy to make, making it perfect for any occasion. With its blend of almond flour and pumpkin, it offers a unique texture and rich taste. Whether you enjoy it as a breakfast option or a snack, this recipe is sure to please everyone.
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Gluten-Free and Delicious
- Quick and Easy to Prepare
- Perfectly Seasonal Flavors
- Customizable for Everyone
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Ingredients List
- 1/2 cup canned pumpkin puree
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar (or maple syrup, coconut sugar, etc.)
- 2 large eggs (or flax eggs for vegan option)
- 1 teaspoon pure vanilla extract
- 2 1/2 cups superfine blanched almond flour
- Glaze:
- 1/2 cup powdered sugar (or sugar-free powdered sugar)
- 1 teaspoon pure vanilla extract
- 3 teaspoons water
How to make Step-by-Step
Preheat the Oven
Preheat oven to 350°F. Line a 9×5 inch loaf pan with parchment paper and spray with gluten-free cooking spray.Mix Wet Ingredients
In a large bowl, whisk together eggs, pumpkin puree, vanilla extract, and sugar until fully combined.Combine Dry Ingredients
Add almond flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon to the mixture. Mix until fully combined.Prepare the Loaf Pan
Scoop batter into the prepared loaf pan, smoothing the top.Bake
Bake for 50 minutes, checking periodically.Make the Glaze
To prepare the glaze, combine glaze ingredients in a small bowl and stir until combined.Cool and Glaze
Allow bread to cool before removing from the pan and drizzling with glaze.Slice and Enjoy
Serving Suggestions
Serve this delicious pumpkin bread warm or at room temperature, paired with coffee or tea for a comforting experience. It also makes a great addition to breakfast or brunch spreads alongside fresh fruit and yogurt.
Storage Tips
Keep it Airtight
Store pumpkin bread in an airtight container to keep it fresh longer.Refrigerate for Longer Life
If you want to keep it for more than a few days, refrigerate it to maintain its quality.Freeze for Future Use
You can freeze slices wrapped in plastic for up to three months. Just thaw at room temperature when you’re ready to enjoy!
Tips for Success
Do Not Overmix
Be careful not to overmix the batter; just mix until combined for a fluffy texture.Use Fresh Ingredients
Always use fresh spices and ingredients for the best flavor.Check for Doneness
Insert a toothpick in the center to check if it’s done; it should come out clean.
Variations to Try
- Add chopped nuts like walnuts or pecans for added crunch.
- Use chocolate chips for a sweeter twist.
FAQs
Can I use other flours?
Yes, but the texture will differ; almond flour is recommended for this recipe.Is this recipe vegan-friendly?
Yes, you can use flax eggs instead of regular eggs for a vegan version.Can I make this bread ahead of time?
Yes, it holds up well in the fridge or freezer for later enjoyment.How should I store leftovers?
Store in an airtight container at room temperature or in the fridge for longer shelf life.
Closing Notes
Almond Flour Pumpkin Bread is not just a seasonal favorite; it can be enjoyed throughout the year. With its simple ingredients and straightforward preparation, this recipe is perfect for bakers of all skill levels. Share it with family and friends or enjoy it all to yourself. Either way, this bread is sure to delight your taste buds and warm your heart!
Almond Flour Pumpkin Bread
Ingredients
Bread Ingredients
- 1/2 cup canned pumpkin puree
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar (or maple syrup, coconut sugar, etc.)
- 2 large eggs (or flax eggs for vegan option)
- 1 teaspoon pure vanilla extract
- 2 1/2 cups superfine blanched almond flour
Glaze Ingredients
- 1/2 cup powdered sugar (or sugar-free powdered sugar)
- 1 teaspoon pure vanilla extract
- 3 teaspoons water
Instructions
Preparation
- Preheat oven to 350°F. Line a 9×5 inch loaf pan with parchment paper and spray with gluten-free cooking spray.
- In a large bowl, whisk together eggs, pumpkin puree, vanilla extract, and sugar until fully combined.
- Add almond flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon to the mixture. Mix until fully combined.
- Scoop batter into the prepared loaf pan, smoothing the top.
- Bake for 50 minutes, checking periodically.
Glazing
- To prepare the glaze, combine glaze ingredients in a small bowl and stir until combined.
- Allow bread to cool before removing from the pan and drizzling with glaze.
Serving
- Slice and enjoy!
