Place a rack in the center of your oven. The bread is best the next day. Or would that plus the 2 teaspoons of cinnamon be too much cinnamon (since the Trader Joe’s blend includes cinnamon). I haven’t tried subbing in more almond flour, but I do have a note that you can use either oat flour or flaxseed meal. Run a knife around the inside edge of the pan. Oh.My.God! Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Sign up for AK Cookie Week and get a FREE printable e-book of the, Breakfast, Dairy Free, Gluten Free, Snack, almond flour pumpkin bread, gluten free pumpkin bread, chocolate chips (dairy free if desired), plus 2 tablespoons extra chocolate chips for sprinkling on top. My entire family loved this bread; thank you! This is the perfect pumpkin bread for breakfast. Mix together the dry ingredients: almond flour, salt, baking soda, cinnamon, cloves, nutmeg and cardamom in a medium bowl. It's about having the confidence to do what we were made to do. Here’s what you’ll need to make it: You’re going to love that this easy almond flour pumpkin bread can be made right in one bowl! Should I use 1.5 Teaspoons (subbing for the combined 1.5 of nutmeg, ginger, and cloves in the recipe)? This was an easy and delicious Loaf , I have made many of your recipes and have been neglect in posting reviews or comments. Unable to detect pumpkin flavor and spices. Spray the pan with nonstick cooking spray to prevent sticking. Have kept it in my fridge and having a slice for a snack each day. Save my name, email, and website in this browser for the next time I comment. This is so delicious. If you make it be sure to leave a comment and a rating so I know how you liked it. So easy and delicious! Making this almond flour loaf of pumpkin bread is easy! And if you think the bundt would work out, what about the time for baking? Required fields are marked *. I will be making this recipe the rest of my life! Thanks for stopping by to fuel your health journey! how to make almond flour pumpkin bread . This gluten free pumpkin bread is soft, fluffy, tender, perfectly spiced and amazing with a little salted honey butter on top. The chocolate chips are a must. You can easily make your own gluten free oat flour by simply placing oats into a blender and blending or pulsing until they’re smooth and resemble flour. Getting ready to make this now… I am curious about using a scale to measure the ingredients rather than measuring cups. Or should I double it? Adding sweetener is a personal preference if you go with the keto version. So glad you loved this one and thanks for your comment! … Naturally gluten free so I didn’t have to make any substitutions, and it has an incredibly moist texture. Instead of using oat flour, you’ll simply sub 1/3 cup flaxseed meal. I omitted the 1/2 cup of chocolate chips in the batter, but did sprinkle some on top. Delicious and filling. If you use coconut flour, I’d probably only use 1/4 cup as it’s very absorbent, but again I haven’t tested with coconut flour so I can’t be certain how the texture would be. This incredible, nourishing almond flour pumpkin bread is super easy to make with a few pantry staples. Thank you for creating a delicious, healthy pumpkin bread!!! Try this pumpkin bread instead: This wonderful dairy free & gluten free pumpkin bread recipe can easily be made paleo and is incredible with a few chocolate chips! I can’t have chicken eggs, so I substituted 2 duck eggs since they’re a tad larger and it worked just fine! This almond flour pumpkin bread freezes well! Everything I have made has been great even when I substitute the occasional ingredient. I love this bread is my new favorite pumpkin bread I’ve made it twice and I don’t know what I’m doing wrong but mine won’t rise is like half the height of the pictures and video any tips would be appreciated I’ve used the same flour and everything. Add in the almond flour, oat flour, cinnamon, ginger, nutmeg, allspice/cloves, baking soda and salt. Your email address will not be published. Bake for 55 minutes-1 hour or until the tester comes out clean in the middle of the bread. Gently lift out the bread with the overhanging parchment ‘handles.’ When bread has fully cooled, slice and enjoy! How to make the pumpkin almond flour bread? Added walnuts on one half and chocolate chips on the other. Make the puree first. Such a great recipe! Remember my ridiculously good almond flour banana bread that just about everyone LOVES? It’s such a great bread! Preheat the oven to 350ºF. Remember that pumpkin puree is sweet to start with, as is the almond flour. SO good. Sprinkle 2 tablespoons of chocolate chips on top. Monique, when do you think I should start checking these if I make it as muffins? We welcome you to our Ambitious Kitchen. Not too sweet, but full of flavor and really simple to make! You can also feel free to freeze individual slices for a quick on the go treat! Yummy!!! I hope you love it as much as we do! Preheat the oven to 350ºF. Pumpkin spices were spot on and I added some extra chocolate chips on top, which was a great idea. To make this pumpkin bread paleo: instead of oat flour, feel free to sub 1/3 cup flaxseed meal. How to make almond flour pumpkin bread Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. This was so yummy! Place almond flour, oat flour, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder and … Learn how your comment data is processed. This gluten free pumpkin bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer. I’m so excited to make this! Add the dry ingredients to the wet and stir until just combined. I used dairy free semi sweet chocolate chips. Enjoy! Love the idea of adding some nuts, too . Specifically I am curious about the packed almond flour – will it measure with a scale appropriately?