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!
Your turn…
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!
xo Alyssa
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
Ingredients
- 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
Instructions
- 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.
Nutrition
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![QUINOA & ALMOND FLOUR PUMPKIN BREAD -- high in protein and so delicious! [6g protein, 3g fiber per slice]](https://www.simplyquinoa.com/wp-content/uploads/2016/10/quinoa-almond-flour-pumpkin-bread-long.jpg)
Left out the coconut sugar and flour on purpose, and apple cider vinegar by accident, and it turned out great. Sprinkled the choc chips on top before baking. At first the amount of batter doesn’t look like it’ll fill the pan, but the final loaf size is fine. My loaves were done in about 35 minutes in my oven. Quite moist. I’m happy this recipe uses a minimal amount of oil.
This recipe was VERY dry. I am going to try it again, but will add more liquid ingredients (maybe an extra egg?)
Hmm that’s never happened to me! I’ve made this so many times. Maybe try cutting out the coconut flour and flaxseed meal 🙂
Not sure how I got on this site since I’m highly quinoa intolerant but this recipe looks awesome! Is there any other flour I could use that wouldn’t make me spend the day kneeling in front of the porcelain throne? Thanks!
Happy to have you here! I would say that chickpea flour would be a good replacement 🙂
Pingback: 15 Must-Try Healthy Pumpkin Breakfast Recipes – Boveet
Hi Alyssa,
Where did the recipe go for the vegan quinoa and almond flour bread? It is very similar to this one but is vegan. I just made it last week but I cannot find the recipe anyone. It is one of my favorite recipes.
Thanks,
Lauren
Hi Lauren! It’s showing up for me 🙂 Maybe try refreshing the page and see if it comes up!
Thanks for getting back to me, Alyssa! When I try to find the vegan Pumpkin bread recipe with quinoa and almond flour I either see this recipe that is non- vegan or the one that is vegan and gluten free with dates and sorghum flour which I cannot have. The recipe I cannot find anymore is very similar to this one but uses flax eggs, if my memory serves me correctly. It was amazing!!! Is it possible for you to email it to me since I cannot seem to pull it up anymore? I know that is a lot to ask so if not, no worries. Thank you!
Would you mind emailing me? I updated the recipe because I personally like this one better and find it has a better texture, but I still have the old one that I can send to you 🙂 hello@simplyquinoa.com
xo
Thank you Alyssa! I sent you an email the other day. I appreciate you offering to email the recipe to me. I look forward to receiving it. Best, Lauren
Hi Alyssa, I sent you an email the other day to ask if you can forward the vegan version of this recipe to me. I have loved every recipe you have shared and look forward to trying this vegan version. Thank you.
It’s on the site already 🙂 here’s the link: https://www.simplyquinoa.com/gluten-free-vegan-pumpkin-bread/
There is a nut allergy in my home…can i substitute something for the almond flour? sunflowers or coconut?
I haven’t tested it, but you could try sunflower seed flour or pumpkin seed flour. I can’t be sure it will work though – sorry!
can i replace arrowroot with psyllium husk?
I don’t think so! You could try another flour though 🙂
Hi, a couple questions. Could almond meal be substituted for the almond flour (it is what I have in stock here.) Also, what is the purpose of the apple cider vinegar? And, I couldn’t find in the nutrition facts how many slices are in the whole loaf, please clarify, thanks! 🙂
I think you could try it with almond meal, but the texture isn’t quite the same as almond flour. Apple cider vinegar helps the bread rise with the baking soda 🙂 And there should be about 12 – 14 slices!
This looks very good and I definitely want to give it a try. I noticed quinoa flour is toasted. How do you toast flour? I haven’t attempted that yet. Thanks!
Here’s how to toast it: https://www.simplyquinoa.com/how-to-toast-quinoa-flour/ — but I’ve made it with both toasted and untoasted and they’re equally as delicious 🙂
I love that sprinkle of sugar on top!
it’s adds SUCH a nice touch 🙂
This looks like a fantastic recipe! Do you think substituting flax eggs would work?
I don’t unfortunately 🙁 I think they will make the bread too liquidy and gummy. Your best bet would be to do one of those egg replacers, but I’m honestly not sure it would work! I have a vegan pumpkin bread on my site though 🙂 https://www.simplyquinoa.com/gluten-free-vegan-pumpkin-bread/
I was going to ask the same. Did you try the flax egg? I wonder if aquafaba would work.
I haven’t tried with flax egg, but I think you’ll want to increase the leavening a little. Maybe try adding in some baking powder too?
What a fantastic recipe. I have only recently discovered the delights of baking with pumpkin and I love it. Here in the U.K. it is only starting to catch on. I have just been given some quinoa flour so I’m pinning this recipe to try. Great blog.
Yay! Can’t wait to hear how it works for you. I’m eating a slice as we speak 🙂 xo