This almond flour pumpkin bread is gluten free, grain free, dairy free and is sure to please! It has been one of my go to recipes when I need a break from ‘eggs’ for breakfast. One reason I love it is that it brings the feeling like nothing has changed in my world, I don’t live in the jungle, and I can imagine like I’m at a cute little coffee shop having some quiet time. You can’t beat the fall smell and flavor of the nutmeg, cloves and cinnamon either. It’s easy to make with easy to get a hold of ingredients, so try it today and enjoy!
SERVES: (1) 9 x 9 cake pan
PREP TIME: 15 mins
COOK TIME: 50-60 mins TOTAL TIME: 75 mins
Almond Flour Pumpkin Bread:
- 1¼ cup almond flour
- 1¼ teaspoon baking soda
- pinch of salt
- heaping ½ teaspoon of cloves and cinnamon
- heaping ¼ teaspoon nutmeg
- 1 cup pumpkin (we use squash from our garden – better known as ayote in Costa Rica!)
- ½ cup pure local honey
- ⅓ cup solid coconut oil (will solidify if less than about 70 degrees)
- 3 eggs
- 3 tablespoons water
- Preheat oven to 325 degrees and line a 9 x 9 baking pan with parchment paper (the baking sheet will keep the bottom of the bread from sticking when you flip it out).
- In a small bowl add all the dry ingredients and mix until all dry ingredients are incorporated into each other in a very fine powder.
- Then in a large bowl, add 3 eggs and beat them until they are frothy. Add the 1 cup of pumpkin/squash and mix until there are no more lumps. Add the solid coconut oil (acts more like lard this way for thicker consistency of batter) and continue to mix until thoroughly incorporated and there are no lumps. Add honey and again, mix in well. When all of this is mixed thoroughly with no lumps, you can add the 3 Tbsp. of water and finish mixing.
- Incorporate the dry ingredients into the wet and continue mixing until all the ingredients are in the large bowl and thoroughly incorporated.
- Pour mixture into 9 x 9 pan and spread around so it is spread out evenly and place in the oven for about 50 minutes to start. Check and add more time if necessary. Depending on the humidity, temperature, your oven and any other extra factor, you could need to add up to 10 more minutes for proper baking.
The 9 x 9 pan allows the batter to be spread out more for a cake-like consistency because it can spread out a little more in that size. For a thicker, denser bread, you can use a bread pan.
I like using the solid coconut oil, because it seems to provide a lighter, fluffier consistency to the batter going into the pan.
If you are making your own almond flour, be sure to get it as fine as possible without having it start turning into almond butter! The finer the flour, the more airy the pumpkin bread is as well.
Put on your pot of tea, your organic green coffee or whatever suits you and enjoy your little piece of gluten free, grain free, dairy free, pumpkin bread breakfast heaven!
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I made this the other day. It really tasted like the pumpkin bread made with wheat flour. It is definitely a family favorite at my house now!
It’s one of our favorite’s too – a go to breakfast!