45-Min Almond Flour Pumpkin Bread That Won’t Crumble
A moist and tender bread made with almond flour and pumpkin puree. Perfect for a gluten-free treat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 1 loaf (8 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 3/4 cups almond flour
- 1/4 cup granulated sweetener of choice
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together almond flour, sweetener, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, beat eggs. Add pumpkin puree, melted coconut oil, and vanilla. Mix well.
- Pour wet ingredients into dry ingredients. Stir until just combined.
- Pour batter into prepared pan. Smooth the top.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
Notes
- You can use honey or maple syrup instead of granulated sweetener. Adjust baking time slightly if needed.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For extra flavor, add 1/4 cup chopped nuts or chocolate chips.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 210
- Sugar: 4g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
Find it online: https://www.recipekitchenhub.com/almond-flour-pumpkin-bread/