We love bread! It’s so simple and quick to make. Mix the almond flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and sugar (or sweetener of choice) in a bowl. … Every year I buy a bottle of this spice blend and use it through the fall and winter months. In another bowl, whisk the eggs with the vanilla extract and the pumpkin puree. These cookies do not store any personal information. It should not be considered a substitute for a professional nutritionist’s advice. Just be sure to buy pure pumpkin puree with no added sugar. Yummy! Bake in 350 degrees oven for approximately 40-45 minutes. I can’t wait to give this a try! Add the dry ingredients to the wet and stir until just combined. Break up any lumps of almond flour or coconut flour… Fold in ½ cup chocolate chips. Then in a separate bowl, sift the flours, sweetener, baking powder, spice, and salt until mixed well. In a separate bowl, stir together the white whole wheat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Bake for approximately 40 minutes. Line the loaf pan with parchment paper, allowing it to drape over the sides and spraying it lightly with oil. Made with both almond flour and coconut flour, this bread has a fluffy and moist interior, with a sweet and cinnamon flavor. Spread it evenly on the top of the bread batter in the loaf pan. Yum, will be trying it this weekend. It should be stored in the refrigerator after baking. The walnut crumble on top is just the extra crunch it needs. Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt together in a bowl with a whisk to mix. This Gluten Free Pumpkin Bread is an easy pumpkin bread recipe made with canned pumpkin, almond flour and coconut flour and pure maple syrup. Pour into loaf pan. Preheat the oven to 350 degrees F. Using a loaf pan, you can either oil the pan to keep the bread from sticking, or cut two strips of parchment paper to drape in the pan both ways. To keep the walnut topping from burning, place a sheet of tin foil over the top of the bread after 30 minutes. It reheats well in the microwave. Alternatively, you can freeze the bread after baked and cooled. Too much liquid in a recipe will cause almond flour to produce a soggy, grainy baked good that sinks in the center. When you’re looking for a fall treat, try this healthy pumpkin bread recipe that’s grain-free and uses minimal added sugar. You are my pumpkin spice hero <3, Your email address will not be published. My husband is going to love this recipe! That’s total carbs minus fiber and sugar alcohols. This keto pumpkin bread is perfectly moist and spongy, with sweet cinnamon flavor. You also have the option to opt-out of these cookies. Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Healthy pumpkin bread made with almond and coconut flours and sweetened with maple syrup. Hi! Required fields are marked *. https://www.eatyourselfskinny.com/the-best-almond-flour-pumpkin-bread Break up any lumps of almond flour or coconut flour. This category only includes cookies that ensures basic functionalities and security features of the website. The bread is done when a toothpick inserted comes out clean. In a large bowl, mix together the almond flour, coconut flour, pumpkin pie spice, baking powder, and salt. Preheat the oven to 350 degrees. If you’re not going to eat the bread right away, be sure to store it in the refrigerator. The recipe won’t work the same way with other flours, or other ratios of these flours. In a large bowl, mix together the almond flour, coconut flour, pumpkin pie spice, baking powder, and salt. A little maple syrup adds enough sweetness that you don’t need to use any refined sugar. You don’t have to skip the joys of fall (read: delicious pumpkin desserts) just because you’re on a keto diet. This website uses cookies to improve your experience while you navigate through the website. Pour it into the bread pan, evening out the top to make it easier to put on the crumble. Thankyou . Pour the batter into the loaf pan and bake for 55-60 minutes, until the top is golden brown. 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. In a separate bowl, stir together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves, salt. It’s a blend of cinnamon, ginger, nutmeg, cloves, and allspice (and sometimes cardamom). This bread only uses 2/3 cup of pumpkin puree, so there’s no problem with the pumpkin. This article has links to products and services we recommend, which we may make commission from. Store your pumpkin bread in an airtight container or wrapped in aluminum foil or plastic wrap. Add the pumpkin puree and vanilla, and mix well to combine. You’re probably also wondering if pumpkin is actually okay on a keto diet, and the answer to that is yes, in moderation. Adding a small amount (a few tablespoons) of coconut flour (a flour that absorbs liquid very effectively) or starch (such as arrowroot) can help when absorption is an issue in a recipe.. Over-baking almond flour recipes can be an easy mistake to make since bread … There are plenty of ways to enjoy fall flavors with a low carb count, like this wonderful keto pumpkin bread. Instructions. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. You can also use any type of canned or fresh fall squash puree (e.g., butternut squash puree or acorn squash puree). Perfect for lunch on a cold day. >> Also see our Keto Pumpkin Pancakes and Keto Pumpkin Muffins recipe. It has a delicious nutty streusel and it totally screams of fall! Preheat oven to 350 degrees F (175 degrees C). Another easy peasy recipe that already added to my list! The pumpkin will begin to ferment if left out. Stir in the pumpkin puree, almond milk, and vanilla. Laura is an avid home cook and recipe creator.

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