Almond Flour Pumpkin Bread is a moist, gluten-free delight that combines the rich flavors of pumpkin and warm spices. Sweetened with honey or maple syrup, it’s perfect for breakfast or as a snack. Its tender crumb and aromatic spices make it a fall favorite.
Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper. This ensures the bread doesn’t stick and makes for easy removal once baked.
Mix Dry Ingredients
In a large bowl, combine 2 cups of almond flour, 1/4 cup of coconut flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of ground ginger. Stir until well blended to ensure an even distribution of spices and leavening agents.
Combine Wet Ingredients
In a separate bowl, whisk together 1 cup of pumpkin puree, 1/3 cup of honey or maple syrup, 3 large eggs, 1/4 cup of melted coconut oil or butter, and 1 teaspoon of vanilla extract until smooth. This mixture brings together the sweet and creamy components that add to the bread’s moist texture.
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Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients. Stir until just combined, being careful not to overmix. Fold in 1/4 cup of chopped nuts or chocolate chips if using, to add a delightful crunch or a touch of sweetness to the bread.
Bake the Bread
Pour the batter into the prepared loaf pan and spread it evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. This step ensures the bread is baked through without being overdone.
Cool and Serve
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy your Almond Flour Pumpkin Bread. This step helps the bread set and makes it easier to cut.
