This healthy almond flour pumpkin bread uses two high protein flours for a healthy spin on a classic fall treat. 6g of protein & 3g of fiber per slice!
I've been on a crazy bread baking mission lately. I've been making loaf after loaf of my quinoa almond flour bread, testing out new flavors and trying different variations. Today it's all about the pumpkin because now that it's October, I'm officially allowed to flood your feed with all the pumpkin things. Hope you're ready!
I think it's appropriate that the first pumpkin recipe of 2016 is this almond flour pumpkin bread. Why? Because everyone needs a go-to healthy pumpkin bread recipe and this is it.
You can make it in just one bowl, it's packed with healthy fats and protein, has limited added sugar, and makes the most amazing breakfast toast. I've been toasting up two slices every morning, slathering them with peanut butter and sliced banana on top. It's pure breakfast heaven.
To make this lovely little loaf of pumpkiny bliss, I didn't really have to change my original recipe much. I swapped out some of the eggs for some pumpkin, added a touch more maple syrup and some coconut sugar, and of course, pumpkin pie spice.
The base of this bread is a blend of quinoa flour and almond flour which I absolutely love. The almond flour gives the bread a slight nuttiness, while also helping the texture be cakey and moist. The quinoa flour adds some structure to the bread, helps keep it from being too crumbly, and of course, amps up the protein content.
One slice has nearly 6g of protein and 3g of fiber. It's filling, hearty and is the perfect sweet treat to start an autumn day with.
I think you're also really going to love the fact that this bread isn't overly sweet. Some pumpkin breads taste more like a dessert, they're loaded with sugar and oils, but I was able to keep the added sugar in this loaf to just 6 tablespoons. Yep! Not to mention they're healthy sweeteners too: maple syrup and coconut sugar.
To add just a hint more sweetness, and to really bring out that pumpkin flavor, I did sprinkle some turbinado sugar on top, but that's totally optional. I love the crunchiness that turbinado sugar brings and when it comes to cane sugar, it's the best option in my personal opinion.
You will sometimes see turbinado sugar referred to as “sugar in the raw” and that's because it undergoes very little processing and is much less refined than traditional white or brown sugars. So if you need a little crunch or a little extra sweetness to your baked goods, just a sprinkle of this sugar can make all the difference.
If you've been looking for a healthier pumpkin bread alternative, I hope you give this recipe a try. It's one of my favorite quinoa bread recipes to date and is the perfect way to kick off pumpkin season. Make sure to snap a pic and share it with me on Instagram (tag @simplyquinoa) so I can see your lovely creations!
What is your favorite pumpkin recipe? I'm brainstorming new things today and want to make sure to include some of your faves! And if you're a big fan of baking and want to learn how to make healthier versions of your favorite baked goods, check out my Healthy Baking Guide eBook!
More Quinoa Bread Recipes to try:
- High Protein Quinoa Bread
- Quinoa Almond Flour Bread
- Almond Flour Chocolate Chip Banana Bread
- Healthy Blueberry Banana Bread
- Cinnamon Apple Banana Bread
- Cranberry Quinoa Banana Bread
- Healthy Honey Oatmeal Banana Bread
- Yeast-Free Quinoa Bread
Quinoa + Almond Flour Pumpkin Bread
- 1½ cups blanched almond flour
- ½ cup toasted quinoa flour
- 2 tablespoons flaxseed meal
- 2 tablespoons arrowroot powder
- 2 tablespoons coconut sugar
- 2 teaspoons coconut flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- 1/2 cup pumpkin puree
- 1 tablespoon olive oil or oil of choice
- 3 tablespoons maple syrup or liquid sweetener of choice
- 1 tablespoon apple cider vinegar
- 1/4 cup chocolate chips optional
- 1 tablespoon turbinado sugar to garnish optional
- Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside.
- Add the dry ingredients to the bowl and whisk to combine. Add eggs, pumpkin, oil, syrup and vinegar and beat until smooth. Fold in chocolate chips if desired.
- Transfer batter to prepared loaf tin, sprinkle with sugar and bake on the center rack for 40 - 45 minutes (mine took 45) until the top has turned golden brown and a cake tester inserted into the center comes out clean.
- Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing.
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