Thaw at room temperature once you are ready to eat. Made a recipe? Pro Tip: Dark loaf pans will bake bread even faster so keep an eye out throughout the baking process to avoid burning! Will it work with egg whites? While the loaf is cooling, make the glaze. In a large bowl, whisk together the almond flour, arrowroot powder, pumpkin pie spice, baking powder, baking soda and sea salt. Recipes and images are a copyright of ifoodreal.com. I omitted the 1/2 cup of chocolate chips in the batter, but did sprinkle some on top. Line a bread pan with parchment paper or grease the pan with butter or … XO. I find this is true for quick breads in general! an elite cafemedia food publisher | Site by KC & A+A. I have the Kirkland brand from Costco and I also like Bob’s Red Mill and Yupik brands. And this is our healthy family recipes blog. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. ★☆ For the best texture and flavour, you’ll want to wait until it’s fully cooled before eating. It is recommended that individuals who wish to consume oats as part of their gluten free diet do so under medical supervision to ensure appropriate review and safety. Hello! Healthy pumpkin bread made with almond and coconut flours and sweetened with maple syrup. Sign up for AK Cookie Week and get a FREE printable e-book of the, Breakfast, Dairy Free, Gluten Free, Snack, almond flour pumpkin bread, gluten free pumpkin bread, chocolate chips (dairy free if desired), plus 2 tablespoons extra chocolate chips for sprinkling on top. Line a loaf pan with parchment paper (or spray it well with cooking spray if you don't have parchment paper). I added ½ cup chopped pecans (yum!). Oh HAY! This wonderful dairy free & gluten free pumpkin bread recipe can easily be made paleo and is incredible with a few chocolate chips! It’s perfect for breakfast with a cup of coffee or snack with vegan pumpkin cream cheese on top. IF YOU LOVE THIS RECIPE: Try my Almond Flour Double Chocolate Banana Bread or Cherry Orange Bread! Add the pumpkin purée, maple syrup, whisked eggs and vanilla. Mix the almond flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and sugar (or sweetener of choice) in a bowl. I get Kirkland brand at Costco. Set aside. Bake for 55 minutes-1 hour or until the tester comes out clean in the middle of the bread. I’m so into summer and then as quickly as I fell for the warm weather and watermelon, I’m done and ready for crisp temps and caramel apples. Spoon mixture into loaf pan. Hi! Made this today and it’s beautiful. I sprinkled some cinnamon sugar over the top for crunch and would definitely repeat that choice. Bake for about 50 minutes, or until a knife comes out almost clean. Specifically I am curious about the packed almond flour – will it measure with a scale appropriately? Thank-you for sharing these recipes? Use a wooden spoon to stir until just combined — don’t overmix! Please check your inbox to receive your free download! In a large bowl, whisk together the almond flour, arrowroot starch, pumpkin pie spice, baking powder, baking soda and salt. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. Is it ok to use only almond flour? Mix in 1 to 2 tablespoons of milk to reach your desired glaze texture. I haven’t tried freezing it, however I think that would work too if you wanted to enjoy some later. This gluten free pumpkin bread is soft, fluffy, tender, perfectly spiced and amazing with a little salted honey butter on top. If you enjoyed this recipe, please leave a review below!I’d love to hear from you! I wouldn’t recommend it – sorry! A delicious, moist, and totally guilt-free quick bread! I can help you with “What’s for dinner?” too. This delicious gluten free pumpkin bread is packing the nutrients — making it wonderful for breakfasts, snacks and even healthy treats. This site uses Akismet to reduce spam. What do you suggest I do next time? A nice thick slice makes for a delicious healthy treat or snack! Pumpkin puree: Make sure the ingredients are just 100% pumpkin and nothing else added. I love that this loaf isn’t overly sweet and uses a full can of pumpkin! Add the maple syrup, vanilla and pinch of salt and continue to beat until well combined. In large bowl whisk together pumpkin puree, almond butter, and maple syrup. It’s so simple and quick to make. You want to avoid over-browning the top. We welcome you to our Ambitious Kitchen. Almond meal is typically made from raw (unpeeled) almonds, whereas almond flour is made from blanched (peeled) almonds. Just be sure to buy pure canned pumpkin puree and NOT pumpkin pie filling, which has added sugar and spices. How would you recommend I sub the Pumpkin Pie Spice? I’ll be keeping this recipe for sure . Hey, I’m Laura. Your email address will not be published. Vanilla extract: To enhance the chocolate flavor ever more. ★☆ Thank you. It is against the law to republish recipes anywhere including social media, print and all world wide web. Wonderful soft texture and the combination of spices is perfect! You assume full responsibility and liability for your own actions. Remember to account for less bake time. Save my name, email, and website in this browser for the next time I comment. When you’re looking for a fall treat, try this healthy pumpkin bread recipe that’s grain-free and uses minimal added sugar. She uses her nutrition degree to create easy recipes and meal prep strategies that will help you find your happy place in the kitchen. Here’s what you’ll need to make Almond Flour Pumpkin Bread and Maple Cream Cheese Glaze. I meal prep and make a batch on Sundays and have one for breakfast each morning with a little vegan butter. To thaw, leave on counter at room temperature. This recipe won’t work with just almond flour as it was formulated specifically with the almond + oat combo. You can sub flax eggs for a vegan bread. Pour dry ingredients into large bowl of wet ingredients. I grew up in Ukraine on real food. Start testing for doneness at 50 minutes. Recommend this for fall baking! You can freeze it whole or cut up in slices. Yep, I have a lot of clients and friends with celiac, and everyone should definitely do what’s best for them. Almond Flour Pumpkin Bread with Maple Cream Cheese Glaze is a delicious fall treat. If you use all purpose flour is it the same measurements? Almond Flour Pumpkin Bread is easy to make and loaded with fall flavours like pumpkin, cinnamon, and maple syrup. Instant Pot Spaghetti Squash with Chicken ». Enjoy, xo! And if you think the bundt would work out, what about the time for baking? Did you really think we’d have a pumpkin week without a pumpkin bread of some kind?! Now for over 10 years, I cook quick and easy healthy meals for my family. Preheat the oven to 350 °F. It stays moist for a surprisingly long time! Now for over 10 years, I cook quick and easy healthy meals for my family. This was an easy and delicious Loaf , I have made many of your recipes and have been neglect in posting reviews or comments. I baked mine in a 10″x5″ (interior dimensions) heavy, dark metal loaf pan lined with parchment for 50 min and knife came out nearly clean. Hey Chloe! Fully cool before eating. To serve: top with your favorite nut butter or butter and sprinkle with a little sea salt and drizzle of maple syrup. Remove bread from the oven and transfer to a cooling rack to cool off for 20 minutes. Thank you!! Decrease the liquid maple syrup back to ½ cup (or less?) I like how this recipe didn’t have any added white sugar, and you don’t miss it at all! Ratios are important for all baking recipes, but it’s especially important in gluten-free recipes. Healthy family recipes with simple ingredients. See the recipe card for exact quantities and detailed instructions. Add 1-2 tablespoons of milk, depending on your desired texture, and continue to mix until smooth. Like all gluten free flours, almond and oat flour have unique properties and are not 1-to-1 substitutes for other flours. And if you are dairy free and missing pumpkin cream cheese, I got you! Love the idea of adding some nuts, too . Once cool, cut into 12 slices. Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats. Post was not sent - check your email addresses! https://nutritiousminimalist.com/healthy-pumpkin-bread-recipe I can help you with “What’s for dinner?” too. It’s such a great bread! I made this with some walnuts, a flax egg to sub for one of the eggs, and the flaxseed meal. Highly recommend! Use a spoon to drizzle the glaze on the loaf (feel free to add more than I did, I had some glaze leftover). Scrumptious! Remove bread from oven and let cool on a wire rack. You can totally make muffins if you prefer individual portions versus a loaf! Keep up the amazing baking work!! This Almond Flour Pumpkin Bread is perfect for the fall season, with a generous amount of pumpkin spice and a hint of maple in the cream cheese glaze. Monique, when do you think I should start checking these if I make it as muffins? Trust me, your family will thank you! Try my Pumpkin Gingerbread or Pumpkin Muffins if you’d like a recipe with all purpose/wheat flour.