Whoever first asked me for a recipe for pumpkin bread had no idea how obsessed I can become with getting something right. It’s the type A in me. I went from having a marginal interest in pumpkin bread, to complete obsession with variations on pumpkin bread.
So after playing around for a bit, I have two recipes for pumpkin bread, one being more like a cake, and the other being more like a quick bread. After a friend told me she served my pumpkin bread with forks to our posse of teenage boys, I decided a modification was warranted.
This recipe is more bread-like, and I renamed the first recipe to “Pumpkin Bread (almost cake)”. I like them both, but the first recipe definitely tastes more like a pumpkin pie cake. The main difference between the two recipes: I cut the sweetener in half, the pumpkin puree in half, and I added ginger to this recipe. You can add ginger to the first recipe as well.
Sweetener Tip Readers who are trying to cut down the amount of sweetener in recipes will appreciate this recipe since I have cut the amount of sweetener in half. Also, read the comments in several of my cake and bread recipes. You’ll discover that you can substitute applesauce for part or all of the sweetener, depending on the recipe. It seems to work well with the pumpkin bread and banana bread recipes and cakes using almond flour.
By the way, it’s really hard to take photos of food with a puppy around. So that about wraps up my experimentation with pumpkin bread… for now.
Comfy Belly
Pumpkin Bread
Ingredients
- 1/2 cup of pumpkin puree*
- 1/2 cup of honey (or other sweetener; I used maple syrup)
- 2
eggs - 3/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon of ginger
- 2 cups of almond flour
- 1/2 cup of walnuts & raisins (optional)
* Pumpkin Puree
- Slice the pumpkin (or other squash) in half (from stem to bottom), take out the seeds (and make toasted seeds).
- Roast the pumpkin for about 1 hour (at 350 degrees F), face down, in some water that covers the bottom of the dish. You can also steam the pumpkin. Alternatively, you can dry roast it by wrapping it in foil and placing it in the oven. That would also reduce the moisture in the puree.
- Cool the pumpkin, peel the skin off, and puree it in a blender or food processor.
Method
- Preheat your oven to 350 degrees F.
- Combine all the dry ingredients in a bowl, blend well, and then add the wet ingredients and blend well.
- Bake in a bread pan (I used a Pyrex glass dish, 5 inches x 9 inches) for 45 minutes or until the outside is brown. When it’s done, a toothpick inserted in the middle will come out clean.
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Looks great, have shared it and I will be baking this one.
I love your recipes. I get totally into different things also. I love your recipes. We noticed the first was very gooey, delicious and we ate it quickly,..BUT I plan to make more pumpkin bread today and your recipe is timely. MY daughter, freshman in HS made your first recipe. THANKS!! I bought 2 pumpkins and will try and follow your directions for making pumpkin from scratch. I hate using cans, even organic because of the toxins in can, ONLY use Eden beans occasionally, at least none of the worst toxins in those….but still don’t like using those..One bad experience soaking beans..but need to try again..
anyway, We really appreciate your recipes and don’t even look elsewhere. Your website is our familys favorite
Thanks – so nice to hear!
I understand how hard it is to take food pictures with a dog as well. You have a very cute pooch there.
What a cute puppy! I have a dog too, that does like to play with my feet while I’m in the middle of a shoot
Love the pup. I have a blue Aussie. They are the best. Can’t wait to try this one. Made the first one and everyone LOVED it.
I made the first pumpkin recipe but added some coconut flour to it and cut the honey in third. It turned out so yummy and the consistency of bread. I didn’t even try the original. I’ve taken to combining almond flour and coconut flour in most all recipes because the texture feels more like real bread than either one alone. I plan to try this new recipe too. Thank you for your site and wonderful recipes.
Great idea, mixing flours. I’ll try that next time.
This looks so good! I linked to it in my post for Orange Pumpkin Bread. I am also enamored with your dogs!
http://www.thealmondflower.com/2011/11/grain-free-gluten-free-of-course-and.html
Beautiful bread and beautiful puppy! I’d be distracted, too : )
Your puppy is soooo cute!! What kind of dog is it? And your pumpkin bread looks great too. Yum!
Claire
thanks. He’s as exhausting as he is cute. Australian Shepherd.
This was just lovely, and especially with almond flour. I haven’t had much luck in the past making a “bread” out of almond flour. You’ve given me hope LOL. Thanks for sharing this.