If I was forced to choose, I would pick this healthy & easy pumpkin bread as the one food to eat everyday for the rest of my life. I’m not kidding when I say it’s delicious any way you slice it and gives Starbuck’s pumpkin bread a run for its money! Top with nut butter and fruit like I did here, or simply eat by itself to reap the goodness of all of those fall flavors.
I used a combination of almond, coconut and pumpkin flour to achieve this extra moist, light and airy texture. Ever since I discovered pumpkin flour I’ve been experimenting with it in things like pumpkin bars and pumpkin dog treats. It’s a great nutritious flour alternative that packs a punch of fiber too! It’s not 1:1 to regular flour so playing around to get the right amount in addition to your other flours in baked goods in crucial!
If you’re interested in trying it be sure to use code “PUMPKIN” for 15% off of your order on www.liveglean.com. I’d love to hear what you cook or bake up!
This healthy & easy pumpkin bread is only sweetened with maple syrup making it paleo and lower in sugar than other pumpkin breads out there!
No matter the time of year, it’s always a good time to bake up this delicious and healthy pumpkin bread! This recipe is super easy to make and comes out of the oven smelling super delicious with that fall apart moistness.
- Preheat your oven to 350 degrees and line a medium loaf pan with parchment paper, with a couple of inches overlapping for easy removal.
In a large bowl, whisk together the eggs, pumpkin puree, almond milk, maple syrup, and vanilla extract.
- In a medium bowl, combine the almond flour, pumpkin flour, coconut flour baking soda, pumpkin pie spice, cinnamon, nutmeg and salt
- Slowly and gently mix the dry ingredients into the wet until just combined. If desired, you can add in chocolate chips, or nuts.
- Transfer all the batter into the prepared loaf pan, scraping the bowl with a spatula to use every drop. Bake in the preheated oven for 1 hour and the top is deep golden brown.
- Remove from oven and allow to sit in the loaf pan for about 5 minutes. Then, hold each side of the parchment paper to gently remove the loaf to cool on a wire rack.
The almond milk can be swapped for coconut milk for a creamier and even more moist texture. You could also swap in Banana Milk. Never heard of it? I like this one from Mooala!