I’m In Love With This Recipe!
My goodness, who knew that pumpkin bread could taste so incredibly amazing! As many of you know, I try my hardest to stay away from wheat, grains, and gluten.
Do I live and die by these guidelines? Of course not! I believe in a balance.
Baking bread can be such a challenge when you are not using all purpose flours (wheat) or if you are using gluten free or grain free ingredients.
Have You Seen My Cookbook Yet?
So over the past few years, I have dove into the art (yes it is a total art) of gluten free and grain free baking!
And you know what guys, I share all of my tips and tricks in my Gluten Free and Grain Free Breads, Batters and Doughs Cookbook! Learn:
- How to use gluten free & grain free alternative flours
- All the tips and tricks to becoming an amazing gluten free & grain free baker
- How to create delicious recipes like various breads, pastas, and tortillas that the whole family will love!
- With 6 simple cooking classes!
So what are you waiting for? Go ahead and make this delicious recipe and see how easy it is to bake without gluten and grains! Oh, and if you would like a sample of my cookbook, click here to get one!
Incredibly Moist Organic Pumpkin Bread Recipe
Prep Time: 10 minutes- Cook Time: 50 minutes
- Total Time: 1 hour
Yield: 10 servings 1x
Category: side dish, dessert
Method: making
Cuisine: american
Print Recipe
Pin RecipeDescription
Who knew that pumpkin bread could taste so incredibly amazing!
Ingredients
- 1 1/2 cup mashed cooked pumpkin (canned can be used if you don’t have fresh pumpkin) Click HERE to watch a video showing you how to cook a pumpkin
- 3 large organic eggs
- 1 tbsp vanilla extract
- 1/4 cup raw honey
- 1/4 cup coconut oil
- 2 cups organic almond flour
- 1/2 tsp unrefined sea salt
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
Instructions
- Preheat oven to 350F.
- With a blender or food processor mix pumpkin, eggs, vanilla, raw honey and coconut oil together.
- Add the almond flour, salt, cinnamon, pumpkin spice and baking soda and mix well.
- Pour batter into a well greased 5×9 loaf pan.
- Bake for 50 minutes.
- Allow cooling completely before serving.
Notes
Nutritional Information: Calories: 231.1, Fat: 18.2g, Carbs: 13.6g, Protein: 6.9g
Nutrition
- Serving Size: 1 serving (1 piece)
My girls ate this loaf up. My oldest said “Mama, why don’t you make this more often?” It is a hit in my family 🙂
Halle,
Would you consider posting the P/F/C totals for those of us on the DSP? It would be appreciated!
I wish I could, but that would just take to much time. One recipe can take me about a half hour to input all the ingredients and instructions. You might want to suggest that on Isabel’s website 🙂
Love you for posting this!
Halle, would oat flour or brown rice flour work instead of almound flour. I need to replace it.
Can you make with unbleached regular flour and would I use the same amount?
I’m not sure that would work Wendy. Almond flour has a different fat ratio and consistency of that of a regular flour.
As a taste tester, I must say…It was AWESOME!!!!
I think it would work just fine Jane. Brown rice flour is a little sweeter. Give it a try and see 🙂 Let us know how it works! Also, the batter should be very thick.
My, my, my.
Halle, did you try any versions testing coconut flour in conjunction with (or in lieu of) the almond flour alone?
Yum! Can’t wait to try this!
Stephanie made some and is was asume
sorry for the spelling
Hey Jan, I have another pumpkin bread out there with coconut flour…I was trying for a different texture with this bread. Coconut flour can get dry, with the almond flour it is super moist. I bet it would work out nicely to use a combination. I tried to make some pumpkin pancakes tonight with coconut flour and although they had great flavor, they were a huge flop…will try again maybe with the coconut flour and almond flour…will keep you posted 🙂
Try sifting the coconut flour twice. Then measuring the flour.