Gluten-free Almond Flour Pumpkin Bread
Almond Flour Pumpkin Bread
Healthy gluten-free pumpkin bread recipe made with almond flour, dried fruit, and honey.
Almond Flour Pumpkin Bread
Ingredients
- 2 heaping tbsp raisins (25 g)
3 prunes, chopped (25 g)
2 dates, pitted and chopped (25 g)
4 Cal figs, chopped (65 g)
1 cup pumpkin puree
1/2 medium banana
1 tsp vanilla extract
1 tbsp honey
1 egg
2-1/2 cups almond flour
1/2 tsp salt
1 tbsp cinnamon
1 tsp pumpkin spice
1/2 tsp baking soda
1/2 tsp baking powder
cooking spray
Directions
- Preheat oven to 325 degrees F.
- Coat the inside of your bread pan with cooking spray.
- Add the raisins, and the chopped prunes, dates, and figs, to your food processor, along with the pumpkin, banana, vanilla extract, honey, and egg and blend until smooth. Pour into a medium size bowl.
- In a separate bowl, mix together the almond flour, salt, cinnamon, pumpkin spice, baking soda, and baking powder.
- Pour the dry ingredients into the wet, and fold together. Mix only until it is incorporated, you don’t want to over mix.
- Transfer the mixture to your bread pan and bake for 50-55 minutes, or until a toothpick comes out clean from the middle of the loaf.
- Cool on a baking rack and store covered.
Version 2 - Not Gluten-Free
- Instead of using almond flour, use 1-1/4 cup of wheat flour and 1-1/4 cup of buckwheat flour.
- Omit the baking powder and double the baking soda to 1 teaspoon.
- The wheat and buckwheat flour really absorb a lot more moisture than the almond flour, so add a 1/2 cup of water.
- Follow all other directions above, baking for 50 minutes at 325 degrees F.
- The resulting bread was much more bread-like. The top of the bread also has more of a crust on it, which we happen to like. This bread is still very dense, but doesn't crumble like the almond flour version.
Information
- Category
- Breads, Loaf Bread
