Did you know you could make bread with ground up almonds?? I didn't, until I made this delightful, Paleo pumpkin bread! It is moist, nutty, and spicy.
Now that it is officially fall, I'm sure that you will be inundated with pumpkin recipes. Even if you aren't Paleo, or gluten-free, or dairy-free, you should try this recipe. It has tons of protein and healthy fats, and obviously it is delicious.
Your house will smell divine too after baking this. No need for pumpkin spice candles when you can bake pumpkin bread!
PS - you may be wondering "why Paleo?" It is not that I'm trying the Paleo Diet, I just wanted to mix things up. This bread fits into my "clean eating" regime and it also happens to be gluten-free, and I know that some of our lovely K&K readers are celiac, so sometimes it is nice to switch things up so that everyone can enjoy the recipes that you find here!
Paleo Maple Pumpkin BreadAdapted from Paleo Newbie and Elena's Pantry
1-1/2 cups blanched almond flour (ground almonds)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon cinnamon
1/2 teaspoon nutmeg
Dash of cardamom
Dash of allspice
1 cup pure pumpkin purée (not the kind for pies!)
3 eggs, room temperature
1/4 cup maple syrup
2 tablespoons melted coconut oil
1 teaspoon vanilla
1-2 tablespoons pepitas (pumpkin seeds)
Preheat the oven to 350°F.
In a large bowl, whisk together almond flour, baking powder, baking soda, salt, and spices.
In a smaller, separate bowl, whisk eggs gently, then stir in pumpkin purée, vanilla, melted coconut oil, and maple syrup until well combined. Pour the wet mixture into the larger bowl with the dry mixture, and stir until all of the dry mixture is incorporated.
Pour the batter into a parchment lined 8" loaf pan (I didn't line my pan, lining it let's you take the loaf out of the pan easily to cut it!).
Bake the loaf for 35-40 minutes at 350°F. Allow to cool completely before removing from the pan and slicing.