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