Pumpkin Bread {almond & coconut flour}

5 from 1 vote

Pumpkin Bread {almond & coconut flour}

This is a new recipe as of 10/8/2022. The old recipe called for ½ teaspoon of baking soda, ⅓ cup of coconut flour and ¼ cup of olive oil. Optionally, it had ½ cup of small walnuts you can add to the batter or place on the top of the loaf. You'll see that I reduced the amount of coconut flour and olive oil, and increased the amount of baking soda in this new recipe.

If you don't have a food processor, you can mix all the ingredients using a mixer, or whisk the dry ingredients by hand and then combine and blend well with the wet ingredients.

And I added the recipe at the end for making homemade pumpkin purée.

Servings: servings

Calories: 191kcal

Equipment

1 Food processor optional, see headnotes

Ingredients

¾ teaspoon baking soda
½ teaspoon salt
1 cup blanched almond flour
¼ cup coconut flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
4 large eggs
1 cup pumpkin purée
2 tablespoons olive oil
½ cup honey or maple syrup

US Customary - Metric

Instructions

Preheat your oven to 350°F.
Line a 8.5 by 4.5 baking pan with parchment paper. You can use a slightly larger or smaller baking pan as well.
Add all the ingredients to a food processor and pulse the mixture for a minute or so, or until well blended, scraping down the sides as needed.
Scoop the batter into the baking pan with a spatula and smooth the top out with the spatula.
Baking for 50 minutes, or until browned and firm on the top. A toothpick inserted in the middle of the bread should come out clean.
Cool the loaf to room temperature. Optionally, add the honey butter glaze (recipe below).

Nutrition