Almond Flour Pumpkin Bread with Rosemary

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Made with pumpkin puree, fresh rosemary sprigs, and almond flour, this Rosemary Almond Flour Pumpkin Bread is quick, easy, and delicious. Serve it for a grain free breakfast, as an afternoon snack, or pair it with soup! Dairy free. 

Rosemary almond flour pupmkin bread in a bread pan with pumpkin seeds and fresh herbs on top being held by two hands

Tis the Season! Pumpkin Season, That Is. 

Have you noticed a cool breeze drifting through the air lately? Or maybe colorful leaves falling from the trees? That’s right, it’s fall, ya’ll! That means it’s time for all things warm and cozy like Roasted Butternut Squash Soup with Persimmon, Instant Pot White Chicken Chili, and of course, all things pumpkin like Pumpkin Spaghetti Squash Pasta! I don’t know about you, but I’m a big pumpkin fan and anxiously await its return all year long. There’s just so much you can make with it! Not to mention, it’s full of health benefits. 

Of course, I love traditional recipes, but I’m always looking for new and exciting ways to incorporate it into my favorite foods. Given the cooler climate, I’ve recently been into making soups. So, naturally, I found a way to combine the two and created this Almond Flour Pumpkin Bread! It’s light, fluffy, and totally gluten free making it the perfect companion to all your favorite comfort foods. Plus, it’s great all on its own, too. In fact, we’ve been going through it so fast, I’m going to start making a double batch! Seriously, it’s that good, but I’ll let you decide for yourself. Let’s get baking!

Simple  Pumpkin Bread Ingredients

In my opinion, the key to creating a good paleo pumpkin bread is to keep the ingredient list as simple as possible. Therefore, this recipe is made with just a handful of items listed below. 

ingredients for paleo pumpkin rosemary bread
Pro Tip

Nutrition: Not only is this bread loaded with nutrients, but it’s also grain free, gluten free, diary free, and refined sugar free thanks to the use of whole food ingredients. That doesn’t mean it’s taste free, though!

Pumpkin Puree – Pumpkin puree contains 50% of the daily recommended value for vitamin K and is loaded with vitamin A to help boost your immunity, protect your eyesight, and reduce the risk of developing cancer. 

Pro Tip

Note: Make sure you are using pure pumpkin puree and not pumpkin pie puree which has added seasonings and sugar! 

Avocado Oil or Olive Oil – Avocado oil and olive oil are both great sources of healthy fats, including monounsaturated fats which can help improve heart health, reduce the symptoms of arthritis, and improve eye health. However, make sure it is naturally refined avocado oil to prevent your bread from tasting like avocado! Or, use pure olive oil or naturally refined coconut oil instead. 

Large Eggs – A great source of complete protein, eggs also contain vitamin B2, vitamin b12, folate, phosphorus, selenium, and healthy fats. Including them in your diet can help reduce the risk of heart disease, reduce blood triglycerides, and maintain a healthy weight. 

Almond Flour – To keep this savory bread gluten free, I used fine blanched almond flour rich in vitamin E and magnesium. It has a low glycemic index to help manage blood sugar levels and lower your cholesterol.

a hand holding a fresh sprig of rosemary

Rosemary – Somewhat of a super herb, rosemary contains certain substances such as flavonoids and volatile oils that can help boost your immune system, increase blood flow and circulation, and improve digestion. It also contains anti-inflammatory properties that can help reduce the symptoms or occurrence of respiratory problems. 

Pro Tip

Nutrition: Pumpkin Seeds are a nutrient powerhouse full of healthy fats, vitamin K, phosphorus, manganese, magnesium, iron, zinc, and copper! They can help boost immunity, reduce the risk of cancer, improve heart health, lower blood sugar levels, and more!

How to Make Paleo Pumpkin Bread

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Unlike other bread recipes that can have elaborate steps and take hours to make, this almond flour pumpkin bread comes together from start to finish in under an hour with a few easy steps! 

To start, combine the pumpkin, eggs, oil, and vinegar in a large mixing bowl, making sure to beat them gently or whisk until they are well combined. 

In a second bowl, sift together the almond flour, tapioca flour, sugar, baking soda, spices, and salt. Then, add part of the almond flour mixture to the first bowl with the wet ingredients, and mix until the batter is smooth. Repeat this step until all of the flour has been incorporated into the mixture. 

Pro Tip

Note: Make sure to add small amounts (about ¼ cup) of the dry batter to the wet batter at a time. Gently mix the ingredients after each addition of dry batter, making sure not to overmix. The wet ingredients on the bottom will get pulled up by the dry ingredients and create an even consistency.

pumpkin bread dough in a clear bowl topped with fresh rosemary

Once the dough is smooth, gently fold in 1 tablespoon of fresh rosemary and 2-3 tablespoons of pumpkin seeds

Pour the batter into a prepared loaf pan, and sprinkle the remaining rosemary and pumpkin seeds on top. Then, bake the loaf for 40-45 minutes

If the center is not done, cover the pan with tin foil, and bake for another 5-10 minutes or until the top is a golden brown color and a toothpick can be inserted and comes out clean. 

Pro Tip

Baking Tip: Rotate the bread pan halfway through cooking to ensure even baking.

What to Serve with Savory Pumpkin Bread

Packed full of warm spices, this gluten free pumpkin bread is delicious all on its own for a quick breakfast or afternoon treat. However, it’s also great paired with a schmear of regular butter or cashew butter. Or, if you want to get fancy, try pairing it with Creamy Vegan Tomato Soup or Crock Pot Sweet Potato Chipotle Chili (Paleo) for a complete meal! 

close up image of sliced pumpkin rosemary bread

Common Questions About

How should I store this recipe?

To keep this bread moist, line it with paper towels, and keep it in the refrigerator in an airtight container for up to 5 days. Or, wrap it in foil or wax paper, and keep it in the freezer for up to 6 months.

What tastes good in paleo pumpkin bread?

If you want to include a few additional ingredients, try adding dried fruit for a bit of extra sweetness or chopped nuts for more texture.

Why did my bread fall apart?

If your paleo bread is falling apart, it is likely that there is too much liquid or moisture in which case you likely used too much oil. However, if you find your bread is crumbly, it is most commonly due to too much flour being used.

Close up image of almond flour pumpkin bread slices

Print

Rosemary Almond Flour Pumpkin Bread



  • Author:
    Lindsay

  • Prep Time:
    15 minutes

  • Cook Time:
    45 minutes

  • Total Time:
    1 hour

  • Yield:
    9-11 slices

  • Diet:
    Gluten Free

Description

This Rosemary Almond Flour Pumpkin Bread is the perfect gluten free recipe for an easy breakfast or comforting side to chili or soup! Dairy free.


Ingredients


Units

  • 3/4 cup pumpkin puree
  • 1/2 cup avocado oil or olive oil
  • 3 large eggs
  • 1 teaspoon apple cider vinegar (or white vinegar)
  • 2 cup blanched almond flour
  • 1/4 cup tapioca flour or arrowroot flour
  • 1/4 cup raw sugar or monk fruit sugar
  • 1 teaspoon baking soda
  • pinch of allspice or nutmeg
  • 1/2 teaspoon kosher salt
  • 1 pinch black pepper
  • 2 Tablespoon fresh rosemary sprigs (or 3 teaspoon dried rosemary, divided)
  • 1/4 cup raw or roasted pumpkin seeds (divided)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line a 9×5 bread pan, 8×4 loaf pan, or 2 mini loaf pans (see notes) with parchment paper. Grease or oil the inside of the pans.
  2. In a mixing bowl, combine the pumpkin, eggs, oil, and vinegar. Beat gently, or mix the ingredients with a spoon until they are smooth.
  3. In another bowl, sift together the almond flour, tapioca flour, sugar, baking soda, spices, and salt. Keep the pumpkin seeds and rosemary sprigs aside.
  4. Gently add part of the flour mixture to the bowl of wet ingredients, and mix until the batter is smooth. Repeat this step until all the flour is well-combined with the wet ingredients.
  5. Fold in 1 Tablespoon of fresh rosemary or 2 teaspoons of dried rosemary and 2 to 3 Tablespoons of pumpkin seeds. Reserve the remaining seeds for topping.
  6. Pour the batter into the prepared loaf pan (or 2 smaller mini loaf pans).
  7. Sprinkle the pumpkin seeds and extra rosemary on top of the batter.
  8. Bake for 40-45 minutes. Check the bread for doneness after 30 minutes. If the center is not done, cover with foil and bake for another 5- 10 minutes or until golden brown and toothpick inserted into the center comes out clean.
  9. Remove the pan from the oven, and let the bread cool in the pan. After cooling, remove the bread from the pan, and slice or store it for later.

Notes

Freezing instructions: After cooling, wrap the bread in foil or wax paper, and freeze it for up to 6 months.

  • Category: Bread, Side
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 237
  • Sugar: 1.7 g
  • Sodium: 191.7 mg
  • Fat: 15.1 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 6.2 g
  • Fiber: 1.5 g
  • Protein: 5.6 g
  • Cholesterol: 50.7 mg

Keywords: paleo pumpkin bread, quick bread recipe, paleo bread recipe, almond flour bread, gluten free bread

Honestly, I make this easy pumpkin bread all year long. It’s just so dang pretty, I can’t help myself! It might be my favorite quick bread ever. What’s your favorite bread recipe? Let me know in the comments below! 

Cheers, 

LC

 

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