Many families enjoy seasonal traditions, and visiting pumpkin patches with young children often becomes a cherished memory. While time may limit our ability to make homemade pumpkin puree, we can still indulge in delightful seasonal treats like pumpkin bread. This recipe, naturally sweetened with maple syrup, captures the essence of fall with its warming spices, making it a family favorite.
This version of pumpkin bread is grain-free and utilizes nutty almond flour, providing a lovely texture and flavor. The addition of a maple glaze seeps into the bread while it’s warm, elevating the experience even further. Enjoying a slice with some grass-fed butter and a warm cup of tea is a perfect way to start any chilly morning, or even a mild one!
Almond Flour Pumpkin Bread
Even though our family includes some grains these days, the rich taste of almond flour continues to hold a special place in my baking. It, combined with pumpkin puree, results in a moist loaf that feels hearty and satisfying. If you prefer a mix, you can certainly incorporate some coconut flour, balancing it with the almond flour.
This delightful recipe is not only a treat for the taste buds but also packs a nutritional punch. With each serving providing a good amount of protein from the almonds and eggs, plus vitamin A and fiber from the pumpkin, it’s a wholesome option. To add a little texture, consider mixing in chopped walnuts—whether English or black walnuts for a twist—though pecans, dried fruits, or even chocolate chips can serve as fantastic alternatives.
Keep Some for Later (Maybe)
This almond flour pumpkin bread is versatile; it can be enjoyed as part of a nutritious breakfast, a quick dessert, or a satisfying snack. If you have any leftovers, it stores well in the refrigerator or can be frozen. Just wrap individual slices in parchment paper and place them in a freezer bag for future enjoyment. However, be prepared—my kids often devour this bread as soon as it comes out of the oven, so we rarely have leftovers!
Here’s a simple guide to preparing this scrumptious grain-free and dairy-free pumpkin bread.
Maple-Glazed Almond Flour Pumpkin Bread
This delightful almond flour pumpkin bread is high in protein, fiber, and vitamins, making it a nutritious and delicious choice for any meal or snack.
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In one bowl, combine almond flour (and coconut flour if used), baking soda, baking powder, salt, and spices.
- In a separate bowl, whisk together pumpkin puree, maple syrup, eggs, oil, and vanilla extract.
- Combine the wet and dry ingredients until just mixed, then fold in any nuts or chocolate chips if desired.
- Pour the batter into the loaf pan and bake for 50 to 60 minutes, or until a toothpick comes out clean.
- While the bread is still warm, brush the top with maple glaze. Allow to cool before slicing.
Nutritional Highlights
Maple-Glazed Almond Flour Pumpkin Bread
Serving Size: 1 slice (Approx. 244 calories)
Calories: 244
Calories from Fat: 171
Fat: 19g (29% DV)
Protein: 6g (12% DV)
Carbohydrates: 17g (6% DV)
Fiber: 3g (13% DV)
Sugar: 10g (11% DV)
Vitamin A: 3862 IU (77% DV)
* Percent Daily Values based on a 2000 calorie diet.
More Pumpkin Recipes
Is there more pumpkin left to use? Explore a variety of delicious pumpkin recipes perfect for the season, including some surprisingly creative dishes featuring this versatile ingredient!
What pumpkin-flavored treats do you enjoy? Share your favorites in the comments!
