Almond Flour Pumpkin Bread
A moist and flavorful almond flour pumpkin bread that's perfect for chilly mornings or as an afternoon snack.
Ingredients
Main Ingredients
- 2 cups Almond flour Finely ground, gluten-free.
- 1 cup Pumpkin puree Use real pumpkin puree, not pie filling.
- 2 large Eggs For binding and moisture.
- 1/4 cup Maple syrup For natural sweetness.
- 1 teaspoon Vanilla extract Enhances flavor.
- 1/2 teaspoon Salt Essential for flavor.
- 1/2 teaspoon Baking soda For leavening.
- 1/2 teaspoon Baking powder For leavening.
- 1/2 teaspoon Ground cinnamon Add warmth and spice.
- 1/4 teaspoon Ground nutmeg For added flavor.
- 1/4 teaspoon Ground ginger Provides spiciness.
- 1/2 cup Chopped walnuts or chocolate chips Optional add-ins for extra flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large bowl, combine almond flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the pumpkin puree, eggs, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
- Fold in walnuts or chocolate chips, if using.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool completely in the pan before transferring it to a wire rack.
Notes
For best results, store leftovers in the fridge to maintain moisture. Freezes well when sliced.