This gluten-free treat makes the perfect fall dessert or snack. If using oat flour as a replacement to all-purpose flour … Add in eggs, coconut … You don’t need any special equipment to make this healthy pumpkin bread, just two bowls and a whisk. Lightly oil an 8×4-inch loaf pan. ground ginger; ½ tsp. Preheat oven to 350°F. Not much to it! It’s a blend of cinnamon, ginger, nutmeg, cloves, and allspice (and sometimes cardamom). Continue to … Sweetener – For baked goods, my preferred keto sweeteners erythritol. No-Bake Oatmeal Peanut Butter Energy Bites, Frozen Grapefruit Margaritas with Salt Sugar Lime Rims, Swinging Sultan Cocktail (Turkish Cosmopolitan). Whisk eggs, pumpkin, vanilla, and cinnamon into the bowl. Like my Paleo Pumpkin Bread (which is also made with almond flour), the muffins have a fantastic, uniquely moist texture and crumb. All Rights Reserved. In fact, I like to mix a little coconut flour with the almond flour to help absorb any excess moisture so that that the bread doesn’t become too moist. I try to minimize the amount of added sugar that I use in baked goods. Adding in just a small amount can make your sugar-free pumpkin bread firmer and stay together much better. Of course, it’s not pumpkin bread at that point, but it’s a delicious way to use up any extra fall squash you may have. Every year I buy a bottle of this spice blend and use it through the fall and winter months. and … Gradually add the almond flour, switching from a whisk to a rubber spatula as the batter thickens. Make a … Add the pumpkin purée, maple syrup, whisked eggs and vanilla. Serve with a cup of coffee, milk or tea for a healthy breakfast or snack. To freeze it, let it cool completely then wrap it in aluminum foil or freezer paper and put it in a freezer bag. In a large bowl, mix together the almond flour, coconut flour, erythritol, pumpkin pie spice, baking … Grease a loaf pan and line with parchment paper. The pumpkin really shines through!I made this bread for adult guests this Halloween instead of my traditional pumpkin bread recipe that’s really a cake:) Everyone liked this healthier version. Also, your kitchen smells amazing while it bakes! Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. ground cinnamon; ½ tsp. Store your pumpkin bread in an airtight container or wrapped in aluminum foil or plastic wrap. Sorry, your blog cannot share posts by email. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside. Run a knife around the inside edge of the pan. If using a special loaf pan (as I am), see notes … If you don’t have pumpkin pie spice, but you do have some of the individual spices it’s made of, use a little bit of each type of spice that you do have. This gluten-free pumpkin bread recipe doesn’t call for nuts but I LOVE adding pumpkin seeds to the top, or the occasional 1/2 cup of chopped pecans or walnuts. It’s a healthy twist on a fall classic and doesn’t skimp on any of the … Here are the details: Ingredient Notes. A one bowl recipe that is both low carb and gluten … Gradually add the eggs, melted butter and pumpkin puree … Line a loaf pan with parchment paper (or spray it well with cooking spray if you don't have parchment paper). The batter was very thick but it baked up perfectly and released easily in an 8-9 cup, 8″ round Bundt pan using baking spray with flour. With only 9 ingredients, you can make this almond flour pumpkin bread with only 15 minutes of hands on time. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. Whisk together pumpkin puree, coconut sugar, spices, vanilla and eggs. Gently lift out the bread with the overhanging parchment ‘handles.’ When bread has fully cooled, slice and enjoy! If you’d like a pretty … lmond flour, made from ground blanched almonds, is the key ingredient that gives this bread its tender crumb, rich flavor and healthy nutritional profile. I tried making this healthy pumpkin bread with almond flour and regular flour, but I like this version best with oat flour. Paleo Pumpkin Bread recipe that is also gluten-free, dairy-free, low-carb, refined sugar-free, grain-free, and keto and Whole30 friendly with a few adjustments. Mix together the dry ingredients: almond flour, salt, baking soda, cinnamon, cloves, nutmeg and cardamom in a medium bowl. In a large bowl, stir together the almond flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg. Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt … The mild flavors of each of these nuts add a delicious touch without taking away from the pumpkin. Place almond flour, oat flour, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder and … Add the pumpkin, maple syrup and vanilla and whisk to combine. Add the dry ingredients to the wet and stir until just combined. Pumpkin bread also freezes well. salt; ½ tsp. Oat flour is made by simply blending up old fashioned oats – and it’s much healthier than using regular white flour. Lightly oil the paper or spray with cooking spray. Canned pumpkin works really well in baked goods. You can also use any type of canned or fresh fall squash puree (e.g., butternut squash puree or acorn squash puree). Add flour, salt, and baking soda and mix until smooth. Pour the batter into the loaf pan and bake for 55-60 minutes, until the top is golden brown. When you’re looking for a fall treat, try this healthy pumpkin bread recipe that’s grain-free and uses minimal added sugar. It’s so simple and quick to make. Copyright © 2020, Nutritious Minimalist. The batter comes together quickly, and the bread bakes in under an hour. Line the loaf pan with parchment paper, allowing it to drape over the sides and spraying it lightly with oil. Preheat the oven to 350ºF. A one bowl recipe that is paleo-friendly, dairy-free, gluten-free and refined sugar free making it perfect for a healthy … With 8 healthy ingredients, this easy Paleo Pumpkin Bread recipe is a cinch to make and absolutely delicious. Pumpkin pie spice blend is so versatile and perfect for almost any fall dessert. The pumpkin bread is sweetened with maple syrup. RSS subscription, Slow Cooker Chicken Thighs with Dried Cherries and Leeks, Chili and Brown Sugar Baked Sweet Potato Fries with Chipotle Aioli, My Favorite Easy Goat Cheese Appetizer: Goat Cheese Dressed For a Party, Raw Kale Salad with Honey Lemon and Parmesan, Roasted Squash Stuffed with Roasted Vegetables, Roasted Tomatoes and Mushrooms with Grilled Bread, Toasted Coconut Quinoa Yogurt Parfait with Gingered Maple Syrup. … Using just almond flour can make your bread a little too soft and crumbly. But don’t overcook almond flour recipes as nut flours easily burn! 1¾ cups all-purpose flour; 1½ cups sugar; 1 tsp. It’s a product of the almond flour itself. They are not the same thing and not interchangeable. In another large bowl, whisk together the eggs, maple syrup, pumpkin, and vanilla extract. Just be sure to buy pure canned pumpkin puree and NOT pumpkin pie filling, which has added sugar and spices. However, I have been doing my best to eat a bit more healthy lately. In a separate larger bowl, whisk the eggs. Why we love this low carb pumpkin bread recipe. Your email address will not be published. Hi! Store leftovers in an airtight container in the fridge for up to 5 days or wrap tightly in plastic and … The loaf pan should be small, the most appropriate size is 8.5”x 4.5” but you can use a 9” x 5” loaf pan, too. Follow along for simple recipes and learn how to eat healthy and satisfying meals that focus on incorporating nutrient-dense foods without restrictions. Make some healthy pumpkin bread! Pumpkin – Pumpkin isn’t technically one of the low carb fruits, but we’ll use a bit less pumpkin than traditional recipes, increase the pumpkin spice, and cut carbs elsewhere. Gently fold in nuts and cranberries. Tips for baking pumpkin bread with almond flour: Make sure to use almond flour and not almond meal. I never could find a good substitute for sugar, so this recipe … Place a rack in the center of your oven. Fold in 2 tablespoons of the chocolate … This almond flour pumpkin loaf is so easy to make and comes together in just ONE bowl with NO mixer required. Pour mixture into the prepared pan and smooth the top. Almond and coconut flours are used in place of regular flour to make this pumpkin bread gluten-free. In a large bowl, whisk together the pumpkin puree, eggs, pure maple syrup and vanilla extract until … In a large bowl, mix together the almond flour, coconut flour, pumpkin pie spice, baking powder, and salt. Using Pumpkin Pie Spice This chocolate chip pumpkin … a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg Made with high-protein almond flour, my lusciously moist, gluten-free, dairy-free pumpkin quick bread came about by popular demand. Start with the bread: In a large mixing bowl mix the almond flour, baking powder, cinnamon, nutmeg, Erythritol and salt. 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