Pumpkin Bread with Almond Flour

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Pumpkin Bread with Almond Flour: traditional breakfast bread with an almonds kick.

Pumpkin Bread with Almond Flour: traditional breakfast bread with an almonds kick.

During the autumn, we all tend to make pumpkin dishes, since it is their season. The pumpkins themselves are a very moist ingredient, whatever you mix then with. So it is with this bread. It does not require any spread, which is good for me since I am a coffee type, and need only a plain slice of breakfast bread with my morning coffee, whether at home or in the office. What I like about this one is the almond kick, which makes the texture deliciously different.

Pumpkin Bread with Almond Flour: traditional breakfast bread with an almonds kick.

Pumpkin Bread with Almond Flour
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 3 eggs
  • ½ cup sugar
  • 1 cup pumpkin puree
  • ½ cup + 3 Tbsp flour
  • 1 cup ground almonds
  • 1 Tbsp baking powder
  • 1,5 tsp ground cinnamon
  • ½ tsp lemon zest
  • Pinch of nutmeg powder
  • 2 Tbsp butter, melted, + for buttering the pan
Instructions
  1. Preheat the oven to 180 C / 356 F.
  2. Butter the bread pan.
  3. In a bowl, mix the eggs and sugar. Add the pumpkin and butter.
  4. In a separate bowl, mix the dry ingredients: flour, almonds, baking powder, cinnamon, nutmeg and lemon zest.
  5. Slowly add the dry ingredients to the wet mixture and mix until completely combined.
  6. Pour the mixture into a baking dish.
  7. Bake for 35 – 37 minutes or until a toothpick inserted into the middle comes out clean.
  8. When fully baked, remove the bread from the oven and leave it in the pan to cool completely.

 

 

Pumpkin Bread with Almond Flour: traditional breakfast bread with an almonds kick.

 

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