If you’re looking for a way to indulge your sweet tooth without compromising on health, almond flour sweet breads are the perfect solution!
Packed with nutrients and flavor, almond flour is an excellent alternative to traditional wheat flour, making it ideal for those following gluten-free or low-carb diets.
Whether you’re in the mood for a comforting banana bread, a delightful blueberry loaf, or a rich chocolate chip creation, there’s something for everyone in the world of almond flour sweet breads.
This collection of 25+ almond flour sweet bread recipes will inspire you to bake delicious treats that not only taste amazing but also offer a healthier twist.
Get ready to fill your kitchen with irresistible aromas and treat yourself and your loved ones to guilt-free indulgence!
25+ Easy and Delicious Almond Flour Sweet Breads to Make Today
With these 25+ almond flour sweet bread recipes, you can explore a variety of flavors and textures that are sure to delight your taste buds.
Each recipe brings its unique combination of wholesome ingredients, making it easy to enjoy delicious baked goods without the heaviness of traditional flour.
From classic favorites to innovative new creations, you can create memorable moments around the table with your family and friends.
So, preheat your oven, gather your ingredients, and embark on a baking adventure that celebrates the goodness of almond flour.
Almond Flour Banana Bread
This almond flour banana bread is moist, flavorful, and gluten-free, making it a perfect option for breakfast or a sweet snack. With the natural sweetness of ripe bananas, it doesn’t require much added sugar, allowing you to enjoy a healthier treat.
Ingredients:
- 3 ripe bananas, mashed
- 3 large eggs
- 1/4 cup melted coconut oil
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper.
- In a large bowl, combine the mashed bananas, eggs, melted coconut oil, honey (or maple syrup), and vanilla extract. Mix well until smooth.
- In another bowl, whisk together the almond flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in the walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This almond flour banana bread is a fantastic way to use up ripe bananas and provides a satisfying treat that is both nutritious and delicious. The combination of almond flour and bananas creates a rich texture that you won’t find in traditional recipes. Enjoy it as a breakfast option, a midday snack, or a dessert.
Cinnamon Almond Flour Bread
This cinnamon almond flour bread is a delightful and aromatic loaf that is perfect for breakfast or as a special treat with your afternoon tea. The warm flavors of cinnamon blend beautifully with almond flour, creating a bread that’s not only gluten-free but also packed with nutrients.
Ingredients:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup sweetener of choice (such as honey, maple syrup, or coconut sugar)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup almond milk (or any milk of choice)
- 1/2 cup raisins or chopped apples (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, combine the almond flour, coconut flour, sweetener, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the eggs, melted coconut oil, vanilla extract, and almond milk until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in the raisins or chopped apples.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This cinnamon almond flour bread is a comforting and wholesome addition to any meal. Its delightful aroma will fill your kitchen, and each slice provides a warm, spiced flavor that makes it irresistible. Serve it toasted with a bit of butter or enjoy it plain—it’s perfect any way you like it!
Almond Flour Chocolate Chip Bread
Indulge in the rich, decadent flavors of this almond flour chocolate chip bread. This sweet bread is gluten-free and packed with chocolate chips, making it a fantastic dessert or a sweet treat for any occasion.
Ingredients:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup sweetener (such as brown sugar, coconut sugar, or maple syrup)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup almond milk (or any milk of choice)
- 1 cup dark chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a mixing bowl, combine the almond flour, coconut flour, sweetener, baking soda, and salt.
- In a separate bowl, whisk together the eggs, melted coconut oil, vanilla extract, and almond milk until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until fully incorporated. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This almond flour chocolate chip bread is a delightful treat that will satisfy your sweet tooth without the guilt. The combination of almond flour and rich chocolate creates a moist and fudgy texture that is hard to resist. Perfect for breakfast, as a snack, or even dessert, this bread is sure to become a family favorite. Enjoy it warm or toasted, and feel free to pair it with a glass of milk for an extra indulgence!
Almond Flour Lemon Poppy Seed Bread
Bright and zesty, this almond flour lemon poppy seed bread is a refreshing twist on traditional sweet bread. With the vibrant flavor of fresh lemon and the delicate crunch of poppy seeds, this gluten-free loaf makes an ideal breakfast treat or mid-afternoon snack.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup sweetener of choice (such as honey, maple syrup, or coconut sugar)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup melted coconut oil or butter
- Zest of 1 large lemon
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup almond milk or any milk of choice
- 2 tablespoons poppy seeds
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a bowl, mix the almond flour, coconut flour, sweetener, baking powder, baking soda, salt, and lemon zest.
- In a separate bowl, whisk together the eggs, melted coconut oil or butter, lemon juice, vanilla extract, and almond milk.
- Add the wet ingredients to the dry ingredients and mix until well combined. Stir in the poppy seeds.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This lemon poppy seed bread is as beautiful as it is tasty, with each bite delivering a burst of lemony goodness. The almond flour base makes it light yet satisfying, and the poppy seeds add a subtle, delightful texture. Perfect with a cup of tea or coffee, this bread is sure to brighten your day.
Almond Flour Pumpkin Spice Bread
Get into the fall spirit with this almond flour pumpkin spice bread. Infused with warming spices like cinnamon, nutmeg, and ginger, and made with real pumpkin puree, this gluten-free treat is ideal for cozy mornings and family gatherings.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup sweetener of choice (such as honey, maple syrup, or coconut sugar)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon pumpkin spice blend (or a mix of cinnamon, nutmeg, and ginger)
- 3 large eggs
- 1/2 cup pumpkin puree
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1/4 cup almond milk or any milk of choice
Instructions:
- Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, baking soda, salt, and pumpkin spice.
- In another bowl, combine the eggs, pumpkin puree, melted coconut oil, vanilla extract, and almond milk.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This almond flour pumpkin spice bread fills your kitchen with an irresistible aroma and is perfectly moist and tender. With its warming spices and pumpkin richness, it’s a cozy treat that pairs well with a hot cup of coffee or tea, making it an autumn favorite.
Almond Flour Blueberry Lemon Bread
Bursting with juicy blueberries and a hint of lemon zest, this almond flour blueberry lemon bread is a delightful gluten-free option for a naturally sweet and fruity bread. It’s a lovely choice for breakfast, brunch, or a light dessert.
Ingredients:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup sweetener of choice (such as honey or maple syrup)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1/4 cup melted coconut oil or butter
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/4 cup almond milk or any milk of choice
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the almond flour, coconut flour, sweetener, baking soda, and salt.
- In a separate bowl, whisk together the eggs, melted coconut oil or butter, lemon zest, lemon juice, and almond milk until smooth.
- Add the wet ingredients to the dry ingredients and mix until well combined. Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This blueberry lemon bread is refreshingly light yet incredibly satisfying. The sweet blueberries and tangy lemon zest create a beautiful balance of flavors, while the almond flour base makes it tender and moist. This bread makes a lovely addition to a brunch spread or a quick, nourishing snack any time of the day.
Almond Flour Apple Cinnamon Bread
Almond flour apple cinnamon bread is a cozy, gluten-free loaf that brings together the sweetness of apples with the warmth of cinnamon. It’s perfect for autumn mornings or any time you crave a comforting treat with a hint of spice.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup sweetener of choice (such as honey, maple syrup, or coconut sugar)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 3 large eggs
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1/4 cup almond milk or any milk of choice
- 1 cup diced apple (peeled if preferred)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, combine the almond flour, coconut flour, sweetener, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the eggs, melted coconut oil or butter, vanilla extract, and almond milk.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Fold in the diced apple.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This apple cinnamon bread is packed with fall flavors and a soft texture that’s both nourishing and indulgent. Each bite combines the subtle crunch of apples and the aromatic warmth of cinnamon, making it a fantastic breakfast option or snack for any time of day.
Almond Flour Orange Cranberry Bread
This almond flour orange cranberry bread is a festive treat that combines zesty orange with tart cranberries. It’s a perfect bread to serve during the holiday season, and each slice is loaded with flavor and natural sweetness.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup sweetener of choice (such as honey, maple syrup, or coconut sugar)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 large orange
- 3 large eggs
- 1/4 cup melted coconut oil or butter
- 1/4 cup fresh orange juice
- 1/2 cup almond milk or any milk of choice
- 1 cup fresh or dried cranberries (if dried, soak in hot water for 10 minutes and drain)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a mixing bowl, combine the almond flour, coconut flour, sweetener, baking soda, salt, and orange zest.
- In another bowl, whisk together the eggs, melted coconut oil or butter, orange juice, and almond milk until smooth.
- Add the wet ingredients to the dry ingredients and mix until well incorporated. Fold in the cranberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
With its bright orange flavor and pops of cranberry tartness, this bread is both refreshing and satisfying. It’s ideal for holiday gatherings or as a cozy winter treat, adding a burst of citrus and berry goodness to your table.
Almond Flour Carrot Cake Bread
Almond flour carrot cake bread combines the best elements of a traditional carrot cake into a wholesome, gluten-free loaf. Packed with grated carrots, warm spices, and a hint of sweetness, it’s a fantastic treat for breakfast or dessert.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup sweetener of choice (such as honey, maple syrup, or coconut sugar)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 3 large eggs
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1/2 cup almond milk or any milk of choice
- 1 cup grated carrots
- 1/2 cup chopped walnuts or raisins (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, mix the almond flour, coconut flour, sweetener, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- In another bowl, whisk together the eggs, melted coconut oil or butter, vanilla extract, and almond milk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated carrots and walnuts or raisins if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This carrot cake bread has a perfectly moist texture and is filled with the warmth of cinnamon and ginger. The grated carrots add natural sweetness and nutrition, while the walnuts or raisins add a delightful chewiness. Serve it plain or with a bit of cream cheese spread for an extra-special treat.
Almond Flour Coconut Bread
Almond flour coconut bread is a tropical delight that blends the nutty flavor of almonds with the sweet, rich taste of coconut. This gluten-free bread is perfect for breakfast or as a snack, bringing a taste of the tropics right to your table.
Ingredients:
- 2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup sweetener of choice (such as honey, maple syrup, or coconut sugar)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1/4 cup almond milk or any milk of choice
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, combine the almond flour, shredded coconut, sweetener, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, melted coconut oil or butter, vanilla extract, and almond milk until well combined.
- Gradually add the wet ingredients to the dry ingredients and mix until smooth.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This coconut bread is wonderfully moist and has a delightful chewy texture from the shredded coconut. It’s perfect on its own or toasted with a bit of butter. The combination of almond flour and coconut makes this bread not only tasty but also packed with healthy fats and nutrients.
Almond Flour Maple Pecan Bread
This almond flour maple pecan bread is a scrumptious treat that combines the richness of maple syrup with the crunch of toasted pecans. It’s an excellent choice for a hearty breakfast or as a snack throughout the day.
Ingredients:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup maple syrup
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 large eggs
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (toasted if desired)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, maple syrup, baking soda, salt, and cinnamon.
- In another bowl, combine the eggs, melted coconut oil or butter, and vanilla extract. Whisk until smooth.
- Add the wet ingredients to the dry ingredients and mix until well combined. Gently fold in the chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This maple pecan bread is rich in flavor, with the sweetness of maple syrup beautifully complemented by the nutty crunch of pecans. It’s an indulgent yet healthy option that’s sure to satisfy your cravings for something sweet while providing you with wholesome ingredients.
Almond Flour Strawberry Banana Bread
Almond flour strawberry banana bread is a delightful fusion of flavors, combining the sweetness of ripe bananas with the fresh taste of strawberries. This gluten-free bread is perfect for breakfast or as a delicious snack any time of day.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup sweetener of choice (such as honey or maple syrup)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 large eggs
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1 cup chopped strawberries (fresh or frozen)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a large bowl, combine the almond flour, coconut flour, sweetener, baking soda, salt, and cinnamon.
- In another bowl, whisk together the eggs, melted coconut oil or butter, vanilla extract, and mashed bananas until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the chopped strawberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This strawberry banana bread is incredibly moist and bursting with flavor from the fresh strawberries and bananas. It’s an excellent way to use up ripe bananas and is a delightful addition to any brunch spread or a perfect on-the-go snack. Each slice is not only tasty but also packed with nutrients, making it a wholesome choice for your family.
Almond Flour Blueberry Lemon Bread
Almond flour blueberry lemon bread is a refreshing treat that combines juicy blueberries with a zesty lemon flavor. This gluten-free loaf is perfect for breakfast, an afternoon snack, or even dessert, bringing a burst of sunshine to your table.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup sweetener of choice (such as honey, maple syrup, or coconut sugar)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 large lemon
- 3 large eggs
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1/4 cup almond milk or any milk of choice
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, baking soda, salt, and lemon zest.
- In another bowl, combine the eggs, melted coconut oil or butter, vanilla extract, and almond milk. Whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This blueberry lemon bread is wonderfully light and moist, with the sweet burst of blueberries perfectly complemented by the zesty lemon flavor. It’s a delightful option for breakfast or a refreshing snack, and it’s sure to brighten up your day.
Almond Flour Chocolate Chip Banana Bread
Almond flour chocolate chip banana bread is a deliciously decadent treat that combines the natural sweetness of ripe bananas with rich chocolate chips. This gluten-free loaf is perfect for satisfying your sweet tooth while still being nutritious.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup sweetener of choice (such as honey, maple syrup, or coconut sugar)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 large eggs
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup dark chocolate chips (or chocolate chunks)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, combine the almond flour, coconut flour, sweetener, baking soda, salt, and cinnamon.
- In another bowl, whisk together the eggs, melted coconut oil or butter, vanilla extract, and mashed bananas until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This chocolate chip banana bread is rich and moist, with a delightful sweetness from the bananas and a satisfying chocolatey flavor. It’s perfect for breakfast, dessert, or anytime you need a sweet treat, making it a favorite for both kids and adults alike.
Almond Flour Pumpkin Spice Bread
Almond flour pumpkin spice bread is a delightful, gluten-free loaf that captures the essence of fall with its warm spices and pumpkin flavor. This sweet bread is perfect for breakfast or as a cozy snack, especially during the autumn months.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup sweetener of choice (such as honey, maple syrup, or coconut sugar)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- In another bowl, combine the eggs, melted coconut oil or butter, vanilla extract, and pumpkin puree. Whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This pumpkin spice bread is not only delicious but also filled with seasonal flavors that evoke warmth and comfort. Each slice is moist and aromatic, making it a wonderful addition to your fall baking repertoire. Enjoy it plain, or spread with a bit of butter for an extra treat!
Note: More recipes are coming soon!