Indulge in this nutrient-dense, grain-free pumpkin bread
Ingredients
- 2 cups Super-fine almond flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 2 tsp Pumpkin pie spice
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/2 tsp Sea salt
- 4 Large eggs (lightly whisked)
- 1/3 cup Pure maple syrup
- 1 tsp Pure vanilla extract
- 3/4 cup 100% Pure pumpkin puree
Recommended Ingredients:
Super-Fine Almond Flour: [View on Amazon]
*Expert Tip: Using a super-fine grind prevents a “gritty” texture, ensuring a crumb that mimics traditional wheat bread.*
Pure Organic Pumpkin Puree: [View on Amazon]
*Expert Tip: Ensure you use 100% pumpkin, not pie filling, to avoid unnecessary refined sugars and preservatives.*
Low-Sugar Cream Cheese Glaze (Optional)
- 3 oz 1/3-less fat cream cheese (Neufchâtel)
- 1 Tbsp Pure maple syrup
- 1-2 Tbsp Unsweetened almond milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
- In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt until well combined.
- In a separate medium bowl, whisk the eggs, maple syrup, vanilla extract, and pumpkin puree until the mixture is smooth and uniform.
- Gently fold the wet ingredients into the dry ingredients. Mix until no flour clumps remain, but avoid over-mixing to keep the bread airy.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 45 to 50 minutes. The loaf is done when a toothpick inserted into the center emerges clean or with just a few dry crumbs.
- Allow the bread to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the Glaze: Microwave the cream cheese for 30 seconds until softened. Whisk in the maple syrup and almond milk until it reaches a drizzling consistency.
- Drizzle over the cooled loaf before slicing.
Kitchen Tech Check:
Using a High-Quality Non-Stick Loaf Pan ensures even heat distribution, which is critical for grain-free flours that can be sensitive to “hot spots” in the oven.
Professional Baker’s Notes
Storage: To maintain the moisture profile and prevent the almond flour from becoming soggy, store slices in an airtight container at room temperature for 3 days or in the refrigerator for up to 7 days.
Freezing Instructions: This bread is exceptionally freezer-stable. We recommend pre-slicing the loaf and placing parchment squares between slices. Store in a vacuum-sealed bag for up to 3 months. Thaw at room temperature or toast directly from the freezer for a quick, nutrient-dense breakfast.
