
Indulge in a Fluffy, Nutty Delight: Pumpkin Bread Recipe with Almond Flour
Photo by Freepik
Recipe Rating: 4.8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: serves 4
Calories: 200 kcal
Introduction:
As the weather gets colder, there is nothing cozier than snuggling up on the couch with a warm slice of Pumpkin bread. The scent of Baking bread fills the room and tantalizes the taste buds. This Pumpkin bread recipe uses almond Flour, making it gluten-free and deliciously nutty. It is also packed with healthy fats and fiber, making it the perfect option for a satisfying dessert or snack.
Ingredients List:
2 cups almond Flour
1/4 cup honey
1/2 cup Pumpkin puree
2 eggs
1 teaspoon Baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
Optional: chopped nuts, raisins, or chocolate chips
Step-by-Step Instructions:
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Preheat the oven to 350°F (175°C). Grease a Loaf pan with olive oil or non-stick cooking spray.
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In a large mixing bowl, whisk together almond Flour, Baking soda, cinnamon, nutmeg, and salt.
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Add the Pumpkin puree, honey, and eggs and mix well until the batter is smooth.
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If desired, fold in chopped nuts, raisins, or chocolate chips.
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Pour the batter into the prepared Loaf pan and smooth the top with a spatula.
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Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool for 10-15 minutes before slicing and serving.
Tips and Tricks Section:
- For a vegan option, substitute the eggs with flaxseed or chia seed eggs (1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water).
- The almond Flour can be replaced with any other nut or seed Flour (e.g., hazelnut, coconut, or sunflower seed Flour).
- The bread can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
Nutritional Information:
Calories: 200 kcal per serving
Macronutrients:
Protein: 6 g per serving
Fat: 18 g per serving
Carbohydrates: 8 g per serving
Micronutrients:
Fiber: 4 g per serving
Sugar: 4 g per serving
Sodium: 250 mg per serving
Recipe Notes:
Add any special notes and 5 FAQs, such as how to store leftovers, how to reheat, or any ingredient swaps.
FAQs:
Q: What is the purpose of almond Flour in the recipe?
A: Almond Flour adds a nutty flavor and texture to the bread. It also provides healthy fats and protein, making it a great gluten-free alternative to regular all-purpose Flour.
Q: Can I use regular Flour instead of almond Flour?
A: Yes, you can replace almond Flour with any other gluten-free Flour or regular all-purpose Flour. However, the texture and taste may be slightly different.
Q: Can I freeze this bread?
A: Yes, you can freeze the bread for up to 3 months. Thaw it in the refrigerator before reheating.
Q: How can I substitute the eggs in this recipe?
A: You can use flaxseed or chia seed eggs (1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water) as egg substitutes.
Q: How do I store leftover bread?
A: Store the bread in an airtight container at room temperature for up to 3 days, or slice and freeze individually for later use.
Recipe Card:
Something to snack on: Pumpkin Bread with Almond Flour
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 2 cups almond Flour
- 1/4 cup honey
- 1/2 cup Pumpkin puree
- 2 eggs
- 1 teaspoon Baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- Optional: chopped nuts, raisins, or chocolate chips
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