Something about pumpkins just makes me happy and that's what distracts me from the changing of weather, all the pumpkin goodies! I scoured the internet for a healthy pumpkin bread and my first attempt used banana and applesauce and that was an epic fail. I only wanted to share a tried and true recipe that I loved. I made this delicious recipe from
Elanas Pantry who specializes in gluten free cooking. The loaf came out very moist!
She subs regular flour for Almond Flour which is high protein and low in carbs. I used Trader Joe's Almond Meal, but you can use any brand except Bob's Red Mill almond flour. Almond flour is much more finely ground than almond meal is and has a more uniform consistency. Almond meal can be blanched (skins removed) or unblanched, blanched is better quality. Almond flour can be stored in an airtight container for up to 1 week on the counter or for several months in the freezer. Baked goods made with almond flour taste amazing and richer than wheat based goods. They do not taste like almonds.
Almonds are nutrient rich as they have healthy fats, high in vitamin E, potassium and magnesium. Baked goods made with nut flours do not keep more than two or three days on the counter, maybe a week in the fridge at the most. But they freeze beautifully so you can stick whatever you're not going to eat in a day or two in the freezer and take some out everyday.
You will need a smaller size loaf pan for this recipe or else the loaf won't rise properly. After baking, recipes made with almond flour do well to be left a few minutes and loosened carefully with a knife before turning out because the texture is generally more fragile than regular recipes made with flour.
Ingredients:
1 cup blanched almond flour
¼ teaspoon sea salt
½ teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
½ cup pumpkin puree
2 tablespoons honey
(a light colored one)
½ teaspoon stevia
½ teaspoon vanilla extract
3 large eggs
Directions:
- Combine almond flour, salt, baking soda and spices in one bowl.
- Mix pumpkin, honey, stevia and eggs in another bowl.
- Slowly combine the wet and dry ingredients.
- Scoop batter into a mini loaf pan
- Bake at 350° for 40 minutes
- Cool for 1 hour
Nutritional Analysis
6 servings
183 calories, 11g carbs, 8g protein, 12g fat, 3g fiber, 7g sugar
vs 1 slice of Starbucks Pumpkin Bread
390 calories, 61g carbs, 6g protein, 14g fat, 2g fiber, 38g sugar
Substitutions:
The second time I made this I subbed
yacon syrup for the honey because it has one third of the calories, less carbs, half the sugar plus 30% of the sugar is not absorbed by your body! This made one slice of bread 170 calories, 9g carbs, and 4g of sugar.
I also added sugar free chocolate chips which made it even more delicious!
You could also replace the honey with xylitol or agave syrup.
You can add cranberries or walnuts.
You can substitute flaxseed or chia gel for the eggs.
Use cardamom instead of cloves.
