I try to minimize the amount of added sugar that I use in baked goods. Gradually add the almond flour, switching from a whisk to a rubber spatula as the batter thickens. Almond flour is … baking soda; ½ tsp. 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. Just be sure to buy pure canned pumpkin puree and NOT pumpkin pie filling, which has added sugar and spices. Not much to it! A one bowl recipe that is both low carb and gluten … Post was not sent - check your email addresses! Healthy pumpkin bread made with almond and coconut flours and sweetened with maple syrup. Place almond flour, oat flour, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder and … This keto pumpkin bread is a tender loaf of lightly spiced almond flour bread made with pumpkin puree and studded with chocolate chips. This Healthy Pumpkin Bread is soft, moist and easy to make with almond flour, pumpkin puree, and cozy fall spices. In another large bowl, whisk together the eggs, maple syrup, pumpkin, and vanilla extract. salt; ½ tsp. Almond and coconut flours are used in place of regular flour to make this pumpkin bread gluten-free. Serve with a cup of coffee, milk or tea for a healthy breakfast or snack. 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. It’s a blend of cinnamon, ginger, nutmeg, cloves, and allspice (and sometimes cardamom). Here are the details: Ingredient Notes. Tips for baking pumpkin bread with almond flour: Make sure to use almond flour and not almond meal. ground ginger; ½ tsp. 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. Pour the batter into the loaf pan and bake for 55-60 minutes, until the top is golden brown. Add the pumpkin purée, maple syrup, whisked eggs and vanilla. The pumpkin bread is sweetened with maple syrup. Paleo Pumpkin Bread Recipe Notes. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. I never could find a good substitute for sugar, so this recipe … Pumpkin bread also freezes well. Copyright © 2020, Nutritious Minimalist. Add the wet ingredients to the dry ingredients and mix until combined. Start with the bread: In a large mixing bowl mix the almond flour, baking powder, cinnamon, nutmeg, Erythritol and salt. Over-baking almond flour recipes can be an easy mistake to make since bread and muffins may appear undercooked. Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt … Almond flour is best when it is ground “super fine”, this is available at almost all grocery stores. I tried making this healthy pumpkin bread with almond flour and regular flour, but I like this version best with oat flour. 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. A little maple syrup adds enough sweetness that you don’t need to use any refined sugar. In a large bowl, stir together the almond flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg. Hi! You don’t need any special equipment to make this healthy pumpkin bread, just two bowls and a whisk. In a large bowl, whisk together the almond flour, arrowroot starch, pumpkin pie spice, baking powder, baking soda and salt. … It’s so simple and quick to make. Gradually add the eggs, melted butter and pumpkin puree … In a large bowl, whisk together the pumpkin puree, eggs, pure maple syrup and vanilla extract until … Add the wet ingredients to the dry ones and combine them. In a large bowl, mix together the almond flour, coconut flour, erythritol, pumpkin pie spice, baking … If using oat flour as a replacement to all-purpose flour … Grease a loaf pan and line with parchment paper. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside. Preheat oven to 350°F. Continue to … In large bowl whisk together pumpkin puree, almond butter, and maple syrup. Store leftovers in an airtight container in the fridge for up to 5 days or wrap tightly in plastic and … If using a special loaf pan (as I am), see notes … Every year I buy a bottle of this spice blend and use it through the fall and winter months. Shredded Brussels Sprouts with Crispy Fried Shallots ». You can also use any type of canned or fresh fall squash puree (e.g., butternut squash puree or acorn squash puree). Run a knife around the inside edge of the pan. This gluten-free treat makes the perfect fall dessert or snack. All Rights Reserved. Keto Pumpkin Bread with Coconut Flour - Low Carb & Gluten-Free Whisk together pumpkin puree, coconut sugar, spices, vanilla and eggs. It should keep fresh up to 2 days at room temperature or up to 5 days in the fridge. Also, your kitchen smells amazing while it bakes! 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. The batter comes together quickly, and the bread bakes in under an hour. Lightly oil the paper or spray with cooking spray. Line the pan with sheet of parchment paper that’s as wide as the length of the pan and long enough to overhang the sides of the pan by an inch or so. However, I have been doing my best to eat a bit more healthy lately. It’s a healthy twist on a fall classic and doesn’t skimp on any of the … To freeze it, let it cool completely then wrap it in aluminum foil or freezer paper and put it in a freezer bag. Oat flour is made by simply blending up old fashioned oats – and it’s much healthier than using regular white flour. They are not the same thing and not interchangeable. Sorry, your blog cannot share posts by email. With only 9 ingredients, you can make this almond flour pumpkin bread with only 15 minutes of hands on time. This pumpkin bread with almond flour is perfect for those looking for gluten free, paleo or sugar free pumpkin bread. Fold in 2 tablespoons of the chocolate … Make some healthy pumpkin bread! Lightly oil an 8×4-inch loaf pan. Line the loaf pan with parchment paper, allowing it to drape over the sides and spraying it lightly with oil. Line a loaf pan with parchment paper (or spray it well with cooking spray if you don't have parchment paper). This almond flour pumpkin loaf is so easy to make and comes together in just ONE bowl with NO mixer required. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg Gently lift out the bread with the overhanging parchment ‘handles.’ When bread has fully cooled, slice and enjoy! Using Pumpkin Pie Spice It’s a product of the almond flour itself. Add the dry ingredients to the wet and stir until just combined. Store your pumpkin bread in an airtight container or wrapped in aluminum foil or plastic wrap. Sweetener – For baked goods, my preferred keto sweeteners erythritol. A good rule of thumb when using coconut flour is that for about 1 cup of almond flour you would only need ¼ cup of coconut flour. 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. Pumpkin pie spice blend is so versatile and perfect for almost any fall dessert. 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. 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. Make this pumpkin bread with almond flour is best when it is ground “ super ”... Breakfast or snack paper, allowing it to drape over the sides and spraying healthy pumpkin bread with almond flour with... 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