Next-Level Almond Flour Pumpkin Bread (Not Dense)

Name: Next-Level Almond Flour Pumpkin Bread (Not Dense)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: ⅔ cup (62g) blanched almond flour; 4 tablespoons (57 g) melted butter (may sub ghee or coconut oil); ¼ cup (59 g) packed light brown sugar; ¼ cup (31 g) chopped pecans (or sliced almonds); ½ teaspoon ground cinnamon; 1 egg yolk; 1 cup canned pumpkin; 3 large eggs; ½ cup (117 g) packed light brown sugar; ¼ cup (55 g) oil (any preferred); 1 teaspoon vanilla extract; 2 cups (184 g) blanched almond flour; ¼ cup (34 g) cornstarch (or tapioca starch); 2 teaspoons pumpkin pie spice (see recipe notes for substitues); 2 teaspoons baking powder; ¼ teaspoon salt

8 steps

Prep:10minCook:50min

If you have been disappointed by almond flour bread recipes, then this version made with pumpkin will be a game changer! I've perfected the tricks of baking gluten-free recipes with almond flour, including how to avoid a dense, heavy crumb in pumpkin bread, boosting a light, fluffy texture, and making a cinnamon streusel topping that will make your taste buds sing!

Updated at: Thu, 21 Nov 2024 04:13:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories316.6 kcal (16%)

Total Fat23 g (33%)

Carbs22.8 g (9%)

Sugars16.7 g (19%)

Protein7 g (14%)

Sodium154.2 mg (8%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

⅔ cupblanched almond flour

57gbutter

melted, may sub ghee or coconut oil

¼ cuplight brown sugar

packed

¼ cuppecans

chopped, or sliced almonds

½ teaspoonground cinnamon

1egg yolk

1 cupcanned pumpkin

3eggs

large

½ cuplight brown sugar

packed

¼ cupoil

any preferred

1 teaspoonvanilla extract

184gblanched almond flour

¼ cupcornstarch

or tapioca starch

2 teaspoonspumpkin pie spice

substitues

2 teaspoonsbaking powder

¼ teaspoonsalt

Instructions

Step 1

Preheat the oven to 350°F. Grease a 8X4 loaf pan. For easy removal, fold a long piece of parchment paper to fit into the bottom with the overhang coming up off the sides. This will allow you to lift the bread out of the pan without the streusel coming off. (See image in post.)

Step 2

Spread the canned pumpkin in a thin layer on a plate. Lay a paper towel over the top and press gently to soak up moisture. Discard the paper towel and repeat with a new paper towels, about 4 more times, or until the paper towels soaks up less moisture. (The paper towel won't ever be completely dry, but you will notice it getting less wet.) This reduces extra moisture, making a fluffier bread. Leave the paper towel on and set it aside while you make the streusel topping.

Step 3

For the streusel, in a small bowl combine all the ingredients. Set aside.

Step 4

For the bread, in a large bowl whisk together the pumpkin, eggs, brown sugar, oil, and vanilla until well combined.

Step 5

Stir in the almond flour, cornstarch, pumpkin pie spice, baking powder, and salt.

Step 6

Pour into the prepared loaf pan and spread evenly. Scatter the streusel topping over the batter.

Step 7

Bake on the middle rack for 50-55 minutes, or until a knife inserted in the middle, past the streusel comes out without wet batter. I loosely tented foil over the top for the last 15-20 minutes so the crumb topping does not become too browned before the bread is done. Tip: It's better to error on the side of slightly over baking with almond flour to make sure all the moisture has evaporated.

Step 8

Cool in pan for 10 minutes and lift out with parchment handles to cool on wire rack before slicing.

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