lmond flour, made from ground blanched almonds, is the key ingredient that gives this bread its tender crumb, rich flavor and healthy nutritional profile. Every year I buy a bottle of this spice blend and use it through the fall and winter months. You can also use any type of canned or fresh fall squash puree (e.g., butternut squash puree or acorn squash puree). Adding in just a small amount can make your sugar-free pumpkin bread firmer and stay together much better. Healthy pumpkin bread made with almond and coconut flours and sweetened with maple syrup. Almond flour is … It should keep fresh up to 2 days at room temperature or up to 5 days in the fridge. Serve with a cup of coffee, milk or tea for a healthy breakfast or snack. almond flour, coconut flour, pumpkin pie spice, baking powder, However, I have been doing my best to eat a bit more healthy lately. Make a … Store your pumpkin bread in an airtight container or wrapped in aluminum foil or plastic wrap. 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. Line the loaf pan with parchment paper, allowing it to drape over the sides and spraying it lightly with oil. Gently lift out the bread with the overhanging parchment ‘handles.’ When bread has fully cooled, slice and enjoy! The pumpkin bread is sweetened with maple syrup. Preheat oven to 350°F. Copyright © 2020, Nutritious Minimalist. 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. I tried making this healthy pumpkin bread with almond flour and regular flour, but I like this version best with oat flour. In a separate larger bowl, whisk the eggs. 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. Gradually add the almond flour, switching from a whisk to a rubber spatula as the batter thickens. This almond flour pumpkin loaf is so easy to make and comes together in just ONE bowl with NO mixer required. If using a special loaf pan (as I am), see notes … Pumpkin pie spice blend is so versatile and perfect for almost any fall dessert. Also, your kitchen smells amazing while it bakes! While almond flour … Fold in 2 tablespoons of the chocolate … … Here are the details: Ingredient Notes. 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. If you’d like a pretty … The mild flavors of each of these nuts add a delicious touch without taking away from the pumpkin. 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. Tips for baking pumpkin bread with almond flour: Make sure to use almond flour and not almond meal. This Healthy Pumpkin Bread is soft, moist and easy to make with almond flour, pumpkin puree, and cozy fall spices. This keto pumpkin bread is a tender loaf of lightly spiced almond flour bread made with pumpkin puree and studded with chocolate chips. ground ginger; ½ tsp. Almond flour is best when it is ground “super fine”, this is available at almost all grocery stores. Add the pumpkin purée, maple syrup, whisked eggs and vanilla. Shredded Brussels Sprouts with Crispy Fried Shallots ». Hi! Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt … But don’t overcook almond flour recipes as nut flours easily burn! Run a knife around the inside edge of the pan. Keto Pumpkin Bread with Coconut Flour - Low Carb & Gluten-Free Sorry, your blog cannot share posts by email. Preheat the oven to 350ºF. Line a loaf pan with parchment paper (or spray it well with cooking spray if you don't have parchment paper). salt; ½ tsp. Make some healthy pumpkin bread! Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. This gluten-free treat makes the perfect fall dessert or snack. ground cinnamon; ½ tsp. If using oat flour as a replacement to all-purpose flour … Post was not sent - check your email addresses! In large bowl whisk together pumpkin puree, almond butter, and maple syrup. In a large bowl, mix together the almond flour, coconut flour, pumpkin pie spice, baking powder, and salt. Preheat oven to 350 degrees and line a bread dish with baking sheets (helps prevent sticking!) Add the dry ingredients to the wet and stir until just combined. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Gently fold in nuts and cranberries. Using just almond flour can make your bread a little too soft and crumbly. Oat flour is made by simply blending up old fashioned oats – and it’s much healthier than using regular white flour. Mix together the dry ingredients: almond flour, salt, baking soda, cinnamon, cloves, nutmeg and cardamom in a medium bowl. Add the pumpkin, maple syrup and vanilla and whisk to combine. With only 9 ingredients, you can make this almond flour pumpkin bread with only 15 minutes of hands on time. A one bowl recipe that is both low carb and gluten … I’m Gabriella. To freeze it, let it cool completely then wrap it in aluminum foil or freezer paper and put it in a freezer bag. Whisk eggs, pumpkin, vanilla, and cinnamon into the bowl. 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. Pumpkin bread also freezes well. a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg 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. 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. Whisk together pumpkin puree, coconut sugar, spices, vanilla and eggs. A little maple syrup adds enough sweetness that you don’t need to use any refined sugar. Add flour, salt, and baking soda and mix until smooth. Why we love this low carb pumpkin bread recipe. Almond and coconut flours are used in place of regular flour to make this pumpkin bread gluten-free. I try to minimize the amount of added sugar that I use in baked goods. Add the wet ingredients to the dry ones and combine them. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside. Place a rack in the center of your oven. Continue to … It’s a product of the almond flour itself. 1¾ cups all-purpose flour; 1½ cups sugar; 1 tsp. This chocolate chip pumpkin … baking soda; ½ tsp. Using Pumpkin Pie Spice You don’t need any special equipment to make this healthy pumpkin bread, just two bowls and a whisk. Paleo Pumpkin Bread Recipe Notes. Place almond flour, oat flour, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder and … Grease a loaf pan and line with parchment paper. 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. You can freeze it whole or cut up in slices. Start with the bread: In a large mixing bowl mix the almond flour, baking powder, cinnamon, nutmeg, Erythritol and salt. 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. Let the bread cool in the pan, set on a wire rack for 20 minutes or so. Over-baking almond flour recipes can be an easy mistake to make since bread and muffins may appear undercooked. Pumpkin bread is one of those classic fall foods that you can’t wait to make once pumpkin season comes around. Your email address will not be published. Follow along for simple recipes and learn how to eat healthy and satisfying meals that focus on incorporating nutrient-dense foods without restrictions. They are not the same thing and not interchangeable. A one bowl recipe that is paleo-friendly, dairy-free, gluten-free and refined sugar free making it perfect for a healthy … Gradually add the eggs, melted butter and pumpkin puree … Pour the batter into the loaf pan and bake for 55-60 minutes, until the top is golden brown. 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