This is a delicious recipe you can feel good about eating over the holidays as it is made with protein rich, gluten free almond flour (I get mine from www.benefityourlife.com), lots of immune boosting spices and winter squash, and is low in sugar (only honey and stevia are used for sweeteners). I like a lot of spice so if you don’t like as much pumpkin spice taste, just cut the spice in half.
Pumpkin Spice Bread made with Almond Flour
Author: Amanda Love
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 6
Variations: Pumpkin Walnut or Pecan Loaf – Add: ½ cup raw walnuts or pecans Sweet Potato Loaf – substitute sweet potato instead of pumpkin Pumpkin Muffins – Makes 10 muffins – bakes for approximately 22 min
Ingredients
Dry:
- 1 cup blanched almond flour
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
Spice Mix:
- 2 tablespoon cinnamon
- 2 teaspoon nutmeg
- 1 teaspoon cloves
- 1 teaspoon ginger
- 1 teaspoon allspice
Wet:
- ½ cup roasted pumpkin or winter squash
- 3 eggs
- 3 tablespoons honey
- ¼ teaspoon stevia drops (optional – this makes it slightly sweeter)
Instructions
- Mix dry ingredients and spices together in medium-large sized bowl.
- Mix wet together in smaller bowl.
- Stir wet ingredients into dry and mix together until smooth.
- Pour batter into 2 greased mini loaf pans.
- Bake in 350 degrees oven for approximately 35 minutes.
- Remove from pans and cool on rack
{ 30 comments… read them below or add one }
Great!
Hi Patty
I’d love to hear what was ‘Great’ for you about this. Thanks for you feedback!
oooh! i bet almond flour in pumpkin bread is divine. can’t wait to try with my next batch of pumpkin puree.
You will love it! Please write back and let me know how you enjoyed it. Thanks!
Amanda, I just wanted to let you know that I’ve made these about 20 times in the last 6 weeks. As a new mom (6-week old), I found that the abundant spices had a huge medicinal effect via my breast milk. My 2 week old had a bout of thrush in her mouth. It cleared up OVER NIGHT, from a white coating to ALL GONE and I believe this had a lot to do with the antiseptic properties of these particular spices. And, P.S. They’re DELICIOUS. I’ll be making these for the rest of my life, I am sure! Thanks again…
Dear Katy,
I am so, so happy to receive this message!! What great news. Yes, the spices in those muffins not only contribute to some great tasting muffins, but are quite medicinal as well. Thanks so much for sharing. I am so glad they have served you well! Many, many blessings to you and your new little one. Amanda
I just made this recipe, with one change: I fermented the almond flour with a few tablespoons of whey mixed with water for 24 hours, then drained out the liquid and added the almond flour to the wet ingredients. It is delicious – very light and spongy. Since I am on my third month on the GAPS diet, I decided to play it safe by fermenting the almond flour, and I am pleased to report that it did not negatively effect the recipe.
Hi Rayanne,
Thanks for letting me know that this recipe came out successful after you fermented it. That is great to hear! Best of luck on GAPS.
Many blessings and thanks for sharing, Amanda
Hi Amanda,
I made two batches of this a week ago and absolutely loved it! My question for you is how well do you think these would freeze? My Nana is planning on make bread for family members this Christmas, and I wanted to share this recipe with her since it’s so delicious and simple. But I know she has a tendency to make things well in advance and store them in her freezer until she’s ready to give them away. Would these loaves survive and maintain their integrity after a thaw?
Hi Courtney,
I am so glad you loved this recipe! I have not experimented with freezing this particular loaf, but have frozen and defrosted my regular Almond Loaf with good results. Tell your nana that these loaves should be a good one to make ahead, freeze and then give out. And people will love them as they are lighter and healthier than the typical pumpkin bread. Please let me know the results. Thanks for your comment!
Thank you so much for sharing all your wonderful recipes and info.
I haven’t tried this recipes yet but, I’m planning on making it for my Bunco group and I was even thinking of using it as a base for a Pumpkin bread pudding!
I’ll let you know what everyone thinks.
Thanks again,
Kelli
Hi Kelli, Yum, pumpkin bread pudding. Sounds delish! Please do let me know how your group likes it and if you make the bread pudding. Thanks for your sweet comment and stop back by again soon. Blessings, Amanda
Seemed a bit dry. Do you think some added coconut cream would help?
I have never experienced this bread being dry. You may want to check your oven with a thermometer to make sure it is baking at the temperature it says it is. Most ovens are off 25-50 degrees and this can greatly affect the outcome of your baked goods. If it is still dry, then try adding some coconut cream.
Can I double the recipe and out it in a regular size loaf pan? And if I do, do I change the temp or cook time?
Hi Ari,
Yes, you can certainly double the recipe and make a bigger loaf. You would use the same baking temperature but adjust the time. I do not know the exact time so you will have to keep checking it until a knife inserted in the center comes out clean. I think I recall it taking about 30-35 min the last time I made this. Please let me know if you try this. Thanks and enjoy this delicious bread! Amanda
Will canned pure pumpkin work as well? Thanks!
Yes, canned pumpkin puree will work too.
Amanda, great recipe. I made the pumpkin spice recipe a few days ago – my husband and son loved it. Today, I made banana bread with this recipe and it turned out fantastic. I substituted 1 cup of banana for the 1/2 cup of pumpkin. Thanks!
Ok! Tonight, I decided to make apple bread. It’s in the oven. Can’t wait.
Please let us know how your apple bread turned out. Thanks, Amanda
Amanda, the batch of apple bread turned out perfectly. I used about 3/4 cup of pureed apple. The apple and spices blend so well together. I made another batch today – just came out of the oven – only this time I pureed my apples with some of my buttermilk leftover from my homemade butter making, so it’s not dairy-free (since we started drinking raw milk, we have NO problems with dairy). I doubled the recipe and used over a cup of applesauce, maybe 1 1/2 cups. I’m not good about measuring – more of a dump and bake kinda girl. This batch came out as more of a sponge cake – super moist AND delicious.
On a side note, I heard you on the Patrick Timpone show and I’ve adopted your method for cooking liver and onions. Thank you so much for sharing all of your knowledge.
Great, I am so glad to hear about this new recipe. I will try it for sure! Thanks so much for your kind words.
Amanda…made this recipes today. It turned out great. I had some leftover organic applesauce, so I made a second batch and substituted that for the pumpkin (and used 1 T of cinnamon instead of all the spices) and those loaves turned out wonderful as well. They’re very moist. Thank you!
Hi Justine, Thanks for telling me about this delicious improvisation you came up with. Sounds yummy! I look forward to trying it myself. Thanks again for sharing and blessings, Amanda
Hi Amanda,
This pumpkin bread sounds delicious! I was wondering, though, if you have any suggestions on a vegan version? What would be the best substitute for the eggs?
Thanks!
Thank you, this recipe is very popular. For a vegan egg substitution, you can use 1 tablespoon of ground flax seeds mixed with 3 tablespoons of hot water. Mix up and let sit until it thickens slightly. It resembles eggs with its binding properties. I can not remember how many eggs this is supposed to substitute whether it is 1 or 3. It will likely be enough for this recipe. If you try it, please report back. Good luck! Amanda
Hello Amanda
do you know if I can substitute the stevia with sugar? If so, how much should I use?
Hi Estela,
Yes, you can use any other kind of sweetener instead of stevia. When I have used just honey for this recipe as the sweetener, I just double the quantity the recipe calls for and leave out the stevia. I have not made this with sugar, but you can likely do the same thing. I would just try a little bit of the batter and test it for sweetness. Let us know how it turns out. Thanks for your great question! Amanda
Sounds yummy!
{ 1 trackback }