Get the Recipe: Almond Flour Pumpkin Bread
This almond flour pumpkin bread recipe is quick, easy and healthy! The texture is soft, fluffy and moist. This one bowl recipe uses only almond flour. No other flour needed! It is great for a cozy breakfast, afternoon snack or dessert.
Ingredients
- 4 eggs
- 1 cup pumpkin purée
- 1 tsp vanilla extract
- 1 ¾ cups blanched almond flour
- ¾ cup coconut sugar, or brown sugar
- 1 tsp baking soda
- pinch sea salt
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- pinch nutmeg, optional
- ½ cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 by 4 inch bread pan with parchment paper.
- In a mixing bowl, add eggs, pumpkin purée and vanilla. Stir to combine.
- Then, add in all remaining ingredients except chocolate chips. Stir to combine.
- Fold in chocolate chips.
- Spread batter into lined bread pan.
- Bake for 60 to 70 minutes or until toothpick inserted comes out clean. About halfway through baking, tent with aluminum foil to prevent burning on top. It will look a little bit soft in the middle.
- Finally, remove from oven. Allow bread to cool completely before slicing and serving.
Notes
- Use blanched, fine almond flour for best results. Do not use almond meal.
- Use pumpkin purée, not pumpkin pie filling.
- After 30 minutes of baking, add a tent of tin foil on top. This prevents burning.
- The bread will look a little soft in the middle as it bakes. Remove from oven when a toothpick inserted comes out clean.
- Store bread in an airtight container at room temperature for up to 3 days.
- Bread freezes well.
Calories: 284kcal, Carbohydrates: 28g, Protein: 8g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 82mg, Sodium: 199mg, Potassium: 96mg, Fiber: 4g, Sugar: 12g, Vitamin A: 4886IU, Vitamin C: 1mg, Calcium: 75mg, Iron: 2mg