Gluten-Free Pumpkin Bread with Almond Flour
This pumpkin loaf uses primarily almond flour to keep it moist, free from grit and lower the amount of carbohydrates.
Equipment
- 1 loaf pan
- 2 medium mixing bowls
- 1 spatula
- measuring spoons
Ingredients
- 1 cup pumkin
- ⅓-1/2 cup sugar depending on desired sweetness
- 2 tablespoons maple syrup (or sugar-free syrup)
- 1 tablespoon milk of choice optional but helps decrease grit from 1:1 flour
- 1 teaspoon vanilla
- ¼ cup oil
- 2 eggs
- 1 cup almond flour
- ½ cup 1:1 gluten-free flour I used Pilsbury
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 2-3 teaspoons of pumpkin spice depending on desired spice level
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5‑inch loaf pan or line it with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk together: 1 cup almond flour, ½ cup gluten‑free 1:1 flour, ¼ teaspoon salt, 1 teaspoon baking soda, ¾ teaspoon baking powder and pumpkin spice
- Mix the wet ingredients
- In a large bowl, whisk together:1 cup pumpkin purée, ¼ cup oil, 2 eggs, ½ cup brown sugar, 2 tablespoon maple syrup, 1 teaspoon vanilla
- Add the dry ingredients to the wet ingredients and stir until just combined. Scrape the sides and bottom of the bowl to make sure no dry pockets remain, but avoid over‑mixing.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake at 350°F for 40–50 minutes, or until the center is set and a toothpick inserted in the middle comes out mostly clean (a few moist crumbs are okay).
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
To make this recipe more blood sugar friendly, if you decrease the sugar to ⅓ cup and use sugar-free maple syrup, nutrition facts will change to: 165 calories, 14gm of carbohydrates and 6.5gm of sugar. All other facts remain the same.
Nutrition
Serving: 1sliceCalories: 185kcalCarbohydrates: 19gProtein: 4gFat: 10gSaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 31mgSodium: 142mgFiber: 2gSugar: 11.5g
Tried this recipe?Let us know how it was!
