Easy Almond Flour Pumpkin Bread Recipe

The arrival of fall often brings a craving for cozy, warm flavors that evoke the essence of the season. One such delightful treat is the almond flour pumpkin bread.

Now, you might be thinking, “Healthy and delicious—can it really be both?” The answer is a resounding yes. This paleo and keto-friendly pumpkin bread not only caters to a variety of dietary preferences but also packs a delightful punch of flavors, making it a quintessential fall favorite.

This blog post will guide you through the process of making this delectable almond flour pumpkin bread, ensuring you capture the essence of fall in every bite. Read on to discover the secret ingredient that elevates this recipe from good to extraordinary, and enjoy the satisfaction of creating a homemade treat that’s as nutritious as it is delicious.

Why You’ll Love This Recipe

Nutritious and Diet-Friendly

This recipe is designed to fit seamlessly into both paleo and keto lifestyles. By using almond flour and coconut flour, it avoids gluten, making it a fantastic option for those with gluten sensitivities. The use of keto granulated sweetener offers a low-carb alternative that doesn’t compromise on taste. For those adhering to a paleo diet, coconut palm sugar is a suitable substitute.

Flavors of Fall

Loaded with warm fall spices such as cinnamon and pumpkin pie spice, this bread encapsulates the season. The aroma alone will make your kitchen smell incredible, inviting everyone in the household to come and have a taste.

Convenient and Versatile

This pumpkin bread is freezer-friendly, making it perfect for those busy mornings or when you need a quick snack. Simply store it in the fridge, and then pop it out when you need it—it couldn’t be easier.

Ingredients You Will Need

To recreate this flavorful almond flour pumpkin bread, you’ll need the following ingredients:

Dry Ingredients

Blanched Almond Flour: The base of our bread, providing a nutty flavor and moist texture.
Coconut Flour: Adds a slight sweetness and helps to balance the almond flour.
Keto Granulated Sweetener or Coconut Palm Sugar: Choose based on your dietary preference—keto or paleo.
Baking Soda and Baking Powder: Essential for the bread’s rise and fluffiness.
Sea Salt: Enhances the flavor of the bread.
Ground Cinnamon and Pumpkin Pie Spice: The heart of our fall flavors, bringing warmth and spice to each bite.

Wet Ingredients

Four Large Eggs: Provide structure and richness.
Pure Pumpkin: Use canned pure pumpkin for convenience, but ensure it is well-drained if you opt for fresh pumpkin.
Avocado Oil: Adds healthy fats and moisture.
Egg White: Adds lightness and helps with the bread’s lift.
Therapeutic Grade Orange Essential Oil or Orange Zest: The secret ingredient that brightens up the flavor profile.

Step-by-Step Instructions

Preparing the Dry Ingredients

Combine Dry Ingredients: In a large bowl, combine the blanched almond flour, coconut flour, and your choice of sweetener (keto granulated sweetener or coconut palm sugar).
Add Spices and Leavening Agents: Stir in the baking soda, baking powder, sea salt, ground cinnamon, and pumpkin pie spice.
Whisk Together: Use a whisk to mix everything thoroughly. If the mixture seems clumpy, you can break it down with your fingers or use a sifter for a finer blend.

Preparing the Wet Ingredients

Combine Wet Ingredients: In a separate bowl, combine four large eggs, pure pumpkin, avocado oil, and egg white.
Add the Secret Ingredient: Incorporate the therapeutic grade orange essential oil or orange zest to the mixture.
Whisk Together: Whisk until all components are well combined.

Mixing and Baking

Combine Wet and Dry Mixtures: Gradually stir the wet ingredients into the dry ingredients using a wooden spoon. Don’t worry if the batter seems dry; this is normal.
Prepare the Pan: Transfer the batter to a greased 8×4 inch loaf pan lined with parchment paper. The parchment paper should hang over the edges for easy lifting later.
Even Out the Batter: Use your fingers to press down on the dough to even out the top.
Optional Topping: If desired, sprinkle chopped pecans on top.

Baking the Bread

Bake: Preheat your oven to 350 degrees Fahrenheit. Bake the bread for 50 to 60 minutes. Check the bread after 35 minutes and cover with foil to prevent the top from burning.
Cool: Once the bread is finished baking, let it sit in the pan for 10 minutes. Use the parchment paper to lift it out of the pan and place it on a cooling rack.
Allow to Cool Completely: It is crucial to let the bread cool completely before slicing. This might be the hardest part, but it ensures that the bread slices neatly and retains its texture.

Enjoying Your Almond Flour Pumpkin Bread

Once your bread is fully cooled, it’s ready to slice and enjoy. This bread boasts an incredible pumpkin pie flavor and a super-soft texture, making it a perfect choice for breakfast or an afternoon snack. Pair it with a cup of coffee or tea for a truly comforting experience.

Storage Tips

For short-term storage, keep the bread in an airtight container in the fridge. It will stay fresh for several days. If you’d like to store it for longer, slice the bread and place the pieces in a freezer-safe bag. When ready to eat, just take out a slice and let it thaw for a quick and delicious treat.

Versatility

Feel free to get creative with add-ins and toppings. The chopped pecans are optional, but you could also try adding chocolate chips, dried cranberries, or sunflower seeds for added texture and flavor.

Conclusion

This almond flour pumpkin bread is more than just a recipe; it’s a celebration of fall’s warm, comforting flavors packed into a nutritious and versatile treat. It’s simple to make, fits into both paleo and keto diets, and provides a healthy option for breakfast or a snack. With the secret hint of orange enhancing the flavors, this pumpkin bread is sure to become a fall favorite in your household.

Thank you for reading, and we hope you enjoy making and savoring this delightful almond flour pumpkin bread as much as we do. Happy baking!

Keto Almond Flour Pumpkin Bread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Savor the flavors of fall with this easy Almond Flour Pumpkin Bread, a delicious low-carb treat that's perfect for any time of day!

Ingredients

1 cup blanched almond flour
1/4 cup coconut flour
1/4 cup keto granulated sweetener or coconut palm sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of sea salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
4 large eggs
1 cup pure pumpkin
1/4 cup avocado oil
1 egg white
1 teaspoon therapeutic grade orange essential oil or orange zest
Optional: chopped pecans for topping

Instructions

In a large bowl, combine 1 cup blanched almond flour, 1/4 cup coconut flour, and your choice of sweetener (keto granulated sweetener or coconut palm sugar).
Stir in 1 teaspoon baking soda, 1/4 teaspoon baking powder, a pinch of sea salt, 1 teaspoon ground cinnamon, and 1 teaspoon pumpkin pie spice.
In a separate bowl, whisk together 4 large eggs, 1 cup pure pumpkin, 1/4 cup avocado oil, and 1 egg white. Add 1 teaspoon therapeutic-grade orange essential oil or orange zest.
Gradually mix the wet ingredients into the dry ingredients until combined. Transfer the batter to a greased 8x4 inch loaf pan lined with parchment paper.
Optionally, sprinkle chopped pecans on top before baking.
Preheat your oven to 350°F and bake for 50-60 minutes, covering with foil after 35 minutes to prevent burning.
Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper and place it on a cooling rack. Allow it to cool completely before slicing.

Nutrition Information:

Serving Size: per slice
Amount Per Serving:Calories: 180Total Fat: 14gSaturated Fat: 3gCholesterol: 40mgSodium: 150mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 6g