Christopher Columbus discovered America.
I discovered that you can make a moist and delicious pumpkin bread that’s gluten and grain-free. Not to belittle Mr. Columbus’ achievement, but I think that’s pretty damn good.
Maybe I’m just a little too excited because I wasn’t sure this could be done. A few hours before I pulled this loaf out of the oven, it was literally just a bunch of almonds and a whole pumpkin. Not pumpkin puree. Not almond meal. Just the raw ingredients.
After roasting + pureeing the pumpkin and grinding the almonds, I threw these ingredients together and hoped for the best. Luckily, the best is what I got. This pumpkin bread is sweet, soft, moist(I hate that word but it really is) and spicy. It’s one of the best pumpkin breads I’ve had ever; it just happens to be gluten-free.
Almond Flour Pumpkin Bread
Prep time: 10 minutes
Cook time: 75 minutes
Ingredients(Makes 1 loaf):
- 2 cups almond flour
- 3/4 cup brown sugar
- 3/4 cup pumpkin puree
- 4 eggs
- 6 Tablespoons oil
- 1/4 cup tapioca starch(or corn starch)
- 1/4 cup water
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- pepitas to garnish(optional)
- Preheat your oven to 350 degrees.
- Add all of the ingredients except for the pepitas into a large bowl and mix until fully combined. Stir extra well to ensure there aren’t any clumps.
- Grease a medium-sized loaf pan and pour the batter in.
- Bake for 75 minutes or until the center is cooked through.
- Remove and let cool for an hour before removing from the pan.
On top I spread a little(or a lottle) ginger jam. Have you seen this stuff? It’s made by Ginger People; it’s basically crystallized ginger made into a jam, and it’s heaven. A little goes a long way, though, which is why that jar has lasted me almost 2 years. This would also be good with pumpkin butter, cream cheese, peanut butter, or plenty of other spreads.