This gluten-free treat makes the perfect fall dessert or snack. Pour mixture into the prepared pan and smooth the top. Grease a loaf pan and line with parchment paper. They are not the same thing and not interchangeable. Add flour, salt, and baking soda and mix until smooth. With 8 healthy ingredients, this easy Paleo Pumpkin Bread recipe is a cinch to make and absolutely delicious. This keto pumpkin bread is a tender loaf of lightly spiced almond flour bread made with pumpkin puree and studded with chocolate chips. Add the wet ingredients to the dry ingredients and mix until combined. When you’re looking for a fall treat, try this healthy pumpkin bread recipe that’s grain-free and uses minimal added sugar. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. If you don’t have pumpkin pie spice, but you do have some of the individual spices it’s made of, use a little bit of each type of spice that you do have. ground nutmeg; ½ cup vegetable oil; 2 eggs; ⅓ cup Almond Breeze Vanilla almondmilk; 1 cup canned pumpkin puree Continue to … Whisk together pumpkin puree, coconut sugar, spices, vanilla and eggs. Serve with a cup of coffee, milk or tea for a healthy breakfast or snack. Line the loaf pan with parchment paper, allowing it to drape over the sides and spraying it lightly with oil. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Add the pumpkin purée, maple syrup, whisked eggs and vanilla. Lightly oil the paper or spray with cooking spray. Almond flour is best when it is ground “super fine”, this is available at almost all grocery stores. Hi! Almond and coconut flours are used in place of regular flour to make this pumpkin bread gluten-free. It’s a product of the almond flour itself. Place almond flour, oat flour, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder and … Just be sure to buy pure canned pumpkin puree and NOT pumpkin pie filling, which has added sugar and spices. salt; ½ tsp. Pumpkin – Pumpkin isn’t technically one of the low carb fruits, but we’ll use a bit less pumpkin than traditional recipes, increase the pumpkin spice, and cut carbs elsewhere. Keto Pumpkin Bread with Coconut Flour - Low Carb & Gluten-Free You don’t need any special equipment to make this healthy pumpkin bread, just two bowls and a whisk. Make some healthy pumpkin bread! No-Bake Oatmeal Peanut Butter Energy Bites, Frozen Grapefruit Margaritas with Salt Sugar Lime Rims, Swinging Sultan Cocktail (Turkish Cosmopolitan). … The loaf pan should be small, the most appropriate size is 8.5”x 4.5” but you can use a 9” x 5” loaf pan, too. (see photos in post) You’ll use the paper to lift the bread out of the pan. It’s so simple and quick to make. Preheat oven to 350 degrees and line a bread dish with baking sheets (helps prevent sticking!) Of course, it’s not pumpkin bread at that point, but it’s a delicious way to use up any extra fall squash you may have. The mild flavors of each of these nuts add a delicious touch without taking away from the pumpkin. Make a … In fact, I like to mix a little coconut flour with the almond flour to help absorb any excess moisture so that that the bread doesn’t become too moist. Gently lift out the bread with the overhanging parchment ‘handles.’ When bread has fully cooled, slice and enjoy! Pumpkin pie spice blend is so versatile and perfect for almost any fall dessert. However, I have been doing my best to eat a bit more healthy lately. Gently fold in nuts and cranberries. Like my Paleo Pumpkin Bread (which is also made with almond flour), the muffins have a fantastic, uniquely moist texture and crumb. Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt … In a separate larger bowl, whisk the eggs. Fold in 2 tablespoons of the chocolate … Not much to it! This almond flour pumpkin loaf is so easy to make and comes together in just ONE bowl with NO mixer required. Copyright © 2020, Nutritious Minimalist. The pumpkin really shines through!I made this bread for adult guests this Halloween instead of my traditional pumpkin bread recipe that’s really a cake:) Everyone liked this healthier version. This gluten-free pumpkin bread recipe doesn’t call for nuts but I LOVE adding pumpkin seeds to the top, or the occasional 1/2 cup of chopped pecans or walnuts. lmond flour, made from ground blanched almonds, is the key ingredient that gives this bread its tender crumb, rich flavor and healthy nutritional profile. A one bowl recipe that is both low carb and gluten … You can freeze it whole or cut up in slices. If using oat flour as a replacement to all-purpose flour … I try to minimize the amount of added sugar that I use in baked goods. Store leftovers in an airtight container in the fridge for up to 5 days or wrap tightly in plastic and freeze for up to a month. Your email address will not be published. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. 1¾ cups all-purpose flour; 1½ cups sugar; 1 tsp. Gradually add the almond flour, switching from a whisk to a rubber spatula as the batter thickens. The batter was very thick but it baked up perfectly and released easily in an 8-9 cup, 8″ round Bundt pan using baking spray with flour. Preheat the oven to 350ºF. almond flour, coconut flour, pumpkin pie spice, baking powder, Canned pumpkin works really well in baked goods. Also, your kitchen smells amazing while it bakes! Pumpkin bread is one of those classic fall foods that you can’t wait to make once pumpkin season comes around. It’s a healthy twist on a fall classic and doesn’t skimp on any of the … To freeze it, let it cool completely then wrap it in aluminum foil or freezer paper and put it in a freezer bag. A good rule of thumb when using coconut flour is that for about 1 cup of almond flour you would only need ¼ cup of coconut flour. Sweetener – For baked goods, my preferred keto sweeteners erythritol. It’s a blend of cinnamon, ginger, nutmeg, cloves, and allspice (and sometimes cardamom). Add the dry ingredients to the wet and stir until just combined. In another large bowl, whisk together the eggs, maple syrup, pumpkin, and vanilla extract. Sorry, your blog cannot share posts by email. NOTES: When using oat flour in a recipe measure the oats after they have been turned into flour, not before when they are whole oats. Start with the bread: In a large mixing bowl mix the almond flour, baking powder, cinnamon, nutmeg, Erythritol and salt. Healthy pumpkin bread made with almond and coconut flours and sweetened with maple syrup. Made with high-protein almond flour, my lusciously moist, gluten-free, dairy-free pumpkin quick bread came about by popular demand. You can also use any type of canned or fresh fall squash puree (e.g., butternut squash puree or acorn squash puree). Almond flour is … With only 9 ingredients, you can make this almond flour pumpkin bread with only 15 minutes of hands on time. Add the wet ingredients to the dry ones and combine them. In large bowl whisk together pumpkin puree, almond butter, and maple syrup. This pumpkin bread with almond flour is perfect for those looking for gluten free, paleo or sugar free pumpkin bread. Why we love this low carb pumpkin bread recipe. Store your pumpkin bread in an airtight container or wrapped in aluminum foil or plastic wrap. A little maple syrup adds enough sweetness that you don’t need to use any refined sugar. In a large bowl, mix together the almond flour, coconut flour, erythritol, pumpkin pie spice, baking … ground cinnamon; ½ tsp. Shredded Brussels Sprouts with Crispy Fried Shallots ». I never could find a good substitute for sugar, so this recipe … Using Pumpkin Pie Spice Post was not sent - check your email addresses! Oat flour is made by simply blending up old fashioned oats – and it’s much healthier than using regular white flour. baking soda; ½ tsp. If using a special loaf pan (as I am), see notes … Line the pan with sheet of parchment paper that’s as wide as the length of the pan and long enough to overhang the sides of the pan by an inch or so. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside. This Healthy Pumpkin Bread is soft, moist and easy to make with almond flour, pumpkin puree, and cozy fall spices. The batter comes together quickly, and the bread bakes in under an hour. In a large bowl, whisk together the almond flour, arrowroot starch, pumpkin pie spice, baking powder, baking soda and salt. Every year I buy a bottle of this spice blend and use it through the fall and winter months. Run a knife around the inside edge of the pan. In a large bowl, whisk together the pumpkin puree, eggs, pure maple syrup and vanilla extract until … I’m Gabriella. Over-baking almond flour recipes can be an easy mistake to make since bread and muffins may appear undercooked. In a large bowl, stir together the almond flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg. Pour the batter into the loaf pan and bake for 55-60 minutes, until the top is golden brown. It should keep fresh up to 2 days at room temperature or up to 5 days in the fridge. Place a rack in the center of your oven. Using just almond flour can make your bread a little too soft and crumbly. Gradually add the eggs, melted butter and pumpkin puree … Preheat oven to 350°F. Whisk eggs, pumpkin, vanilla, and cinnamon into the bowl. A one bowl recipe that is paleo-friendly, dairy-free, gluten-free and refined sugar free making it perfect for a healthy … All Rights Reserved. Adding in just a small amount can make your sugar-free pumpkin bread firmer and stay together much better. Almond flour naturally has a lot of moisture in it, therefore this recipe does not need any oil or butter. Pumpkin bread also freezes well. Store leftovers in an airtight container in the fridge for up to 5 days or wrap tightly in plastic and … Let the bread cool in the pan, set on a wire rack for 20 minutes or so. In a large bowl, mix together the almond flour, coconut flour, pumpkin pie spice, baking powder, and salt. Mix together the dry ingredients: almond flour, salt, baking soda, cinnamon, cloves, nutmeg and cardamom in a medium bowl. The pumpkin bread is sweetened with maple syrup. Tips for baking pumpkin bread with almond flour: Make sure to use almond flour and not almond meal. ground ginger; ½ tsp. RSS subscription, Slow Cooker Chicken Thighs with Dried Cherries and Leeks, Chili and Brown Sugar Baked Sweet Potato Fries with Chipotle Aioli, My Favorite Easy Goat Cheese Appetizer: Goat Cheese Dressed For a Party, Raw Kale Salad with Honey Lemon and Parmesan, Roasted Squash Stuffed with Roasted Vegetables, Roasted Tomatoes and Mushrooms with Grilled Bread, Toasted Coconut Quinoa Yogurt Parfait with Gingered Maple Syrup. Here are the details: Ingredient Notes. While almond flour … Paleo Pumpkin Bread recipe that is also gluten-free, dairy-free, low-carb, refined sugar-free, grain-free, and keto and Whole30 friendly with a few adjustments. I tried making this healthy pumpkin bread with almond flour and regular flour, but I like this version best with oat flour. a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg Add in eggs, coconut … Lightly oil an 8×4-inch loaf pan. Paleo Pumpkin Bread Recipe Notes. Line a loaf pan with parchment paper (or spray it well with cooking spray if you don't have parchment paper). and … This chocolate chip pumpkin … If you’d like a pretty … But don’t overcook almond flour recipes as nut flours easily burn! Add the pumpkin, maple syrup and vanilla and whisk to combine. Follow along for simple recipes and learn how to eat healthy and satisfying meals that focus on incorporating nutrient-dense foods without restrictions. This gluten-free treat makes the perfect fall dessert or snack ”, this is available almost. 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