Gluten Free Pumpkin Bread

Yum

This Gluten Free Pumpkin Bread is made with almond flour, sweetened with maple syrup, has a delicious nutty streusel, and totally screams of fall!

gluten-free-pumpkin-bread

This Gluten Free Pumpkin Bread is hands-down the BEST pumpkin bread I’ve ever had. It’s super moist, dense but delicate, and it has a wonderful cozy fall flavor. 

 

gluten-free-pumpkin-bread

This Gluten Free Pumpkin Bread made with almond flour has a delicious walnut and cinnamon swirl is the best part of this bread (though the swirl in this loaf doesn’t look much like a swirl).   It’s slightly sweet and deliciously nutty.  If you don’t like nuts (or are allergic), then I’d say to still add the cinnamon and maple syrup “swirl” to the mix.

gluten-free-pumpkin-breadIt might remind you a wee bit of Sock-it-to-me cake (which is one of my favorite coffee-cakes).  The walnut cinnamon swirl is made of chopped walnuts (lightly toasted), cinnamon, pure maple syrup and a wee bit of coconut sugar. If you’re a nut lover like I am, you’ll enjoy picking the nuts out of this bread!

gluten-free-pumpkin-bread

Guys, I’m so sorry for the long stretch between recipes!!!  My computer crashed, and when I was able to get her up and running again, I had to upload all of the apps that I lost, which included Photoshop/Lightroom, etc.  So….we’re back…..thankfully!!

gluten-free-pumpkin-breadI originally shared this recipe on September 27, 2015 (my dad’s birthday).  Ive updated it here with new photos and a slightly tweaked recipe.  My family is seriously addicted to this healthy pumpkin bread.  If you give this recipe a try, please let me know.  I hope you love it as much as my family does!

~ Deb

Gluten Free Pumpkin Bread

Ingredients:

FOR THE BREAD
  • 1-1/4 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon alluminum-free baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3/4 cup pumpkin
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 4 free-range brown eggs
  • 2 tablespoons almond milk
  • 2 teaspoons pure vanilla extract
FOR THE STREUSEL
  • 1 cup lightly toasted walnuts, chopped
  • 2 tablespoons pure maple syrup
  • 2 tablespoons coconut sugar
  • 1/4 teaspoon sea salt

Directions:

FOR THE BREAD
  1. Preheat oven to 350 degrees.
  2. Lightly grease a loaf pan with coconut oil.
  3. Combine all of the dry ingredients in a bowl
  4. Combine all of the wet ingredients in a bowl.
  5. Using a rubber spatula, fold the flour mixture into the wet mixture until combined.
  6. Spread half of the batter over the bottom of the prepared loaf pan.
  7. Layer the walnut-cinnamon mixture evenly over the batter. Top the streusel with the remaining batter.
  8. Using a small rubber spatula or butter knife, zigzag back and forth through the batter.
  9. Place the loaf pan in the oven and bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean.
  10. Remove from oven and cool on a wire each for about 5 minutes before removing from the loaf pan.
FOR THE STREUSEL
  1. Mix all of the ingredients in a small bowl.

 

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