Welcome to the world of cozy, autumn flavors with this Almond Flour Pumpkin Bread. It's moist, flavorful, and naturally gluten-free, making it a perfect treat for fall gatherings or a comforting snack anytime. Let's dive into this heartwarming recipe that brings a touch of seasonal magic to your kitchen.
Almond flour gives this bread its tender crumb and nutty flavor. It's a great gluten-free alternative that keeps the bread moist. Pumpkin puree adds moisture and that quintessential fall flavor we all love. Maple syrup provides natural sweetness while enhancing the autumn vibe. Coconut oil, when melted, enriches the texture and adds a subtle coconutty note. Eggs help bind everything together and add structure. Vanilla extract brings a sweet aroma that complements the spices. Baking soda is our leavening agent, ensuring a nice rise. Salt balances the sweetness and enhances flavor. Cinnamon, nutmeg, and cloves are the spices that bring warmth and depth, making every bite feel like a cozy autumn hug.
This bread pairs beautifully with a dollop of cream cheese or a pat of butter for an extra indulgent treat. You can also toast slices and top with almond butter for a nutritious breakfast. For a savory twist, serve it alongside a bowl of hearty soup.
First, preheat your oven to 350°F (175°C). While that's warming up, go ahead and grease a 9x5-inch loaf pan. You can use coconut oil or any oil you have handy. This prevents sticking and makes sure your loaf comes out nice and clean.
Grab a large mixing bowl for the dry ingredients. Add in the almond flour, baking soda, salt, cinnamon, nutmeg, and cloves. Give it all a good stir with a whisk or fork to ensure everything is evenly distributed. This will help avoid any clumps of spices or baking soda later on.
In another bowl, combine the wet ingredients: the pumpkin puree, maple syrup, melted coconut oil, eggs, and vanilla extract. Whisk them together until you have a smooth, homogenous mixture. This is your flavor powerhouse right here!
Now it's time to bring the dry and wet ingredients together. Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula or wooden spoon. Be careful not to overmix; just combine until you no longer see dry flour. This helps keep your bread tender.
Pour the batter into your prepared loaf pan. Use a spatula to smooth out the top, making sure it's even. Pop it in the preheated oven and bake for 45-50 minutes. You'll know it's done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Once baked, let it cool in the pan for about 10 minutes. This helps it set up a bit before you transfer it. Then, move it to a wire rack to cool completely. This step prevents sogginess and helps maintain that perfect texture.
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