Gluten-Free Pumpkin Bread Recipe | Almond Flour Quick Bread
Introduction
Are you tired of traditional pumpkin bread recipes that call for refined flour and wheat? Do you have dietary restrictions or preferences that require you to adopt a gluten-free lifestyle? Look no further! This recipe uses almond flour as a substitute for traditional flour, making it a game-changer for those who want to enjoy the flavors of the season without compromising on their dietary needs.
Ingredients
* 1 1/2 cups (190g) almond flour
* 1/2 cup (60g) granulated sugar
* 1/2 cup (120g) canned pumpkin puree
* 3 large eggs
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 1/4 cup (30g) unsalted butter, melted
* 1/2 cup (60g) chopped walnuts (optional)
Instructions
1. Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan with non-stick cooking spray or butter.
2. In a large bowl, combine the almond flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk together the pumpkin puree, eggs, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
5. Fold in the chopped walnuts, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Remove from the oven and let cool on a wire rack for 10 minutes before transferring to a plate or serving dish.
9. Once cooled, slice and serve.
Tips and Variations
* For an extra boost of flavor, add 1/4 teaspoon of ground cardamom or 1/2 teaspoon of vanilla extract to the dry ingredients.
* Substitute chopped pecans or hazelnuts for the walnuts for a different texture and flavor.
* Make muffins instead of a loaf by dividing the batter evenly among 12 muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
* Freeze the cooled bread for up to 2 months. Thaw at room temperature or reheat in the microwave for a quick breakfast or snack.
Conclusion
This gluten-free pumpkin bread recipe is a delicious and easy way to enjoy the flavors of the season without compromising on your dietary needs. With the use of almond flour, it’s perfect for those who require a gluten-free diet or prefer a low-carb alternative. Try it out and enjoy the warm, comforting aroma of freshly baked pumpkin bread, guilt-free!
