Enjoy a moist and flavorful Almond Flour Pumpkin Bread, gluten-free and perfect for fall. Easy to make and deliciously healthy!
Deliciously Moist and Perfect for Fall!
If you have struggled with almond flour bread recipes in the past, a new version incorporating pumpkin might just revolutionize your baking experience. This recipe focuses on achieving a light and fluffy texture, steering clear of the dense and heavy crumb that often plagues gluten-free baked goods. By mastering specific techniques, you can elevate your pumpkin bread to new heights, ensuring a delightful treat for any occasion.
One of the standout features of this recipe is the addition of a cinnamon streusel topping, designed to enhance the overall flavor profile and make each bite a celebration for your taste buds. This combination of pumpkin and almond flour not only brings together unique flavors but also highlights the versatility of gluten-free baking. Embrace the chance to create a delicious, gluten-free pumpkin bread that everyone will enjoy.
Wholesome Delights: A Fall-Inspired Treat for Every Palate!
today we are going to make almond flour streusel bread that actually has a fluffy crumb and to make that happen what I do is I add a little corn starch or you could do tapioca starch or coconut flour depending on what you have in hand or your dietary needs the other thing to make it fluffy is a little trick where first of all use Libby’s pumpkin just because I find that Libby’s has less moisture than other pumpkin brands and you’re going to soak up the extra moisture with paper towels first before adding so let’s make it so first you’re going to take a cup of the pumpkin and then just kind of spread that around on a plate and to soak up the moisture what you’re going to do is you’re going to take some paper towels and you’re just going to flatten it on it.
And you take it off and you repeat that about I do it about four or five times so this is the last time that I’m going to do it and you can see that there’s not as much wetness coming through there’s still going to be wetness it’s not going to be completely dry but you just want to get that extra moisture out you can leave the paper towel on and then just set it aside while we make our streusel topping to make the stral topping I just melt the butter in whatever Bowl I’m going to mix it in just make sure it’s a microwave a well safe Bowl but you can also use melted coconut oil or ghee too and to that bowl add 1 four of a cup of brown sugar 2/3 of a cup of almond flour half teaspoon of cinnamon 1/4 a cup of peans or.
Whatever nuts you want to use and then I also use an egg yolk because almond flour doesn’t bind together very well because it doesn’t have any gluten so that egg yolk just make sure the streusel topping doesn’t fall apart or is like really dry or Sandy it makes it like nice clumps almost kind of like a coffee cake texture on top now we’re ready to make the actual bread which comes together in like 2 minutes so you’ll need three eggs and to that add your slightly dried pumpkin and then a half a cup of brown sugar a teaspoon of vanilla extract and then you only need A4 of a cup of oil and you can use any oil you want and it’s just because.
Almond flour already has so much oil in it that almond flour recipes don’t need a lot of additional oil in fact it just like makes it really heavy and dense if you do add a lot of oil so beware of recipes that use a lot of oil with almond flour so just whisk that together and then you’re going to add your dry ingredients and here I have pumpkin pie spice I have baking powder and a little bit of salt if you don’t want to use pumpkin pie spice you could use your own combination of like cinnamon and Nutmeg and ginger here’s the corn starch but like I said you could use coconut flour or tapioca starch too and then 2 cups of almond flour and then just give that a stir so when you’re done mixing it together the batter should be a little bit thick and that’s fine for your pan use an eight.
By4 pan that makes sure that the almond flour layer is thick enough otherwise it’ll be too thin and it’ll bake a lot faster you’re going to spray your pan and then line it with parchment paper and so when it’s done baking you can just lift it out like this and then the streusel topping doesn’t fall all over your counter okay so spread batter in the p hand I’m sure it gets to all the corners and then you’re going to just crumble on that topping on top it’ll kind of seem like a lot of streusel topping but just go with it it’s I questioned it at first and then once I pulled it out of the oven I was like oh this is definitely the right amount it makes almost like um like a crumb cake.
Topping okay now we’re ready to bake it it’s going to be Pretty good
