Pumpkin is the undisputed icon of fall. The earthy, sweet flavor is often paired with savory spices like cinnamon, nutmeg, ginger, and cloves, making it a delicious staple in the colder season. This scrumptious recipe for Almond Flour Pumpkin Bread is low carb, keto, gluten free, dairy free and paleo friendly and it’s the perfect go-to camper van dish. This recipe is part of Rec Van’s YouTube cooking series: Get Cookin’ RV Style. Each road recipe in this series has a short cooking video hosted by an engaging guest chef, who gives you a deeper look at how to make the recipe. Check out the details below.
BAKING PAN DETAILS
This recipe can be made as a regular-sized loaf or as 4 mini loaves. For the regular size loaf, it’s best to use an 8.5” x 4.5” loaf pan to get a taller loaf, but it can be made in a 9” x 5” pan just as well. The beauty of making the 4 mini loaves version is that you can easily freeze some of the loaves for future consumption or give away a loaf or two. Regardless of which option you go with, definitely use a non-stick pan for each loaf and line it with parchment paper on the bottom and sides. This bread is difficult to remove from the pan without the parchment paper…even if you oil it. There are several options for purchasing mini loaf pans, if you don’t have one already. Check out Wilton’s, Amazon or Chicago Metallicfor your mini loaf pan needs.
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RECIPE: ALMOND FLOUR PUMPKIN BREAD
Based on the recipe by: Vered DeLeeuw
INGREDIENTS FOR ONE REGULAR LOAF | 8.5” x 4.5” or 9” x 5” loaf pan
– 3 Large Eggs
– 1 Cup Pure Pumpkin Puree (not pumpkin pie mix/filling) – most of a 15 oz. can
– ½ Cup Lakanto Classic Monkfruit Sweetener with Erythritol or 1-1/2 tsp Stevia Glycerite
– 1 Tbsp Vanilla Extract
– 1 Tbsp Ground Cinnamon
– ½ Tsp Ground Ginger
– ¼ Tsp Ground Nutmeg
– 1/8 Tsp Ground Cloves
– ¼ Tsp Salt (preferably Kosher)
– 1Tsp Baking Soda
– 2 Cups Almond Flour
Optional Add-Ins:
– 2/3 Cup Walnuts or Pecans, chopped
NOTE: In lieu of using the 4 individual ground spices (cinnamon, ginger, nutmeg and cloves), you can use 4 teaspoons of pumpkin pie spice. You can make 3 mini loaves from this regular loaf recipe, if desired.
INGREDIENTS FOR FOUR MINI LOAVES | Wilton 4-cavity mini loaf pan or Chefmade 4-piece 5.5” mini loaf pan set
– 4 Large Eggs
– 1-1/3 Cups Pure Pumpkin Puree (not pumpkin pie mix/filling) – most of a 15 oz. can
– 2/3 Cup Lakanto Classic Monkfruit Sweetener with Erythritol or 2 tsp Stevia Glycerite
– 4 Tsp Vanilla Extract
– 4 Tsp Ground Cinnamon
– ¾ Tsp Ground Ginger
– ½ Tsp Ground Nutmeg
– ¼ Tsp Ground Cloves
– ¼ Tsp Salt (preferably Kosher)
– 1 ½ Tsp Baking Soda
– 2-2/3 Cups Almond Flour
Optional Add-Ins:
– 1 Cup Walnuts or Pecans, chopped
NOTE: In lieu of using the 4 individual ground spices (cinnamon, ginger, nutmeg and cloves), you can use 5 ½ teaspoons of Pumpkin Pie Spice.
INSTRUCTIONS (step-by-step):
- In a medium to large mixing bowl add eggs, pumpkin puree, sweetener, and vanilla extract. Whisk together.
- Add cinnamon, ginger, nutmeg, cloves, salt, and baking soda. Sift in almond flour (to remove any lumps).
- Mix in all the dry ingredients. If the mixture seems dry, you can add 1 to 2 tablespoons of additional pumpkin puree.
- Preheat the convection microwave oven to 325 degrees Fahrenheit (or a standard oven to 350 degrees Fahrenheit). Make sure the center rack is installed within the convection microwave oven, to allow hot air to circulate around the bread as it bakes. Note that the temperature of 325 degrees takes into account the 25-degree reduction in baking temperature often recommended by convection microwave oven manufacturers in their Owner’s Manuals.
- While the oven preheats, line the bottom and sides of the loaf pan(s) with slightly overhanging strips of parchment paper (to be able to easily pull each baked loaf out of the pan).
- Spoon the batter into the loaf pan(s) and smooth the top(s) with a spatula.
- Bake the bread for about 25-45 minutes, until browned and set. Baking time varies depending on your ground elevation and other factors. Start checking the bread at about 25-30 minutes to make sure you don’t over bake it. A toothpick inserted in the center should come out dry and mostly clean. Note that convection microwave ovens can vary substantially, so you may need more or less time baking, depending on your specific convection microwave oven.
- Let the bread cool in the pan for 10 minutes after removal from the oven. Carefully remove the bread from the pan by pulling the parchment paper up.
- Let the bread cool on a wire rack for 1 hour before slicing or wrapping it in plastic wrap for freezing. You can speed the cooling up by placing the bread on a wire rack in a refrigerator for 30 minutes.
Note: You can store and enjoy this bread for up to a week, or freeze it for several months.
Start-to-Finish Time: 1.5 to 2 hour
Cooking Tools Needed:
- Mixing bowl (medium to large)
- Can opener
- Measuring cup set
- Measuring spoon set
- Whisk (medium to large size)
- Hand sifter/strainer
- Mixing spoon
- Metal loaf pan (9” x 5” or 8.5” x 4.5”), 4-compartment metal mini loaf pan, or 4-piece mini metal loaf pan set (each mini loaf pan should be approx. 5.5” x 3.25”)
- Parchment paper
- Scissors
- Spatula
- Toothpicks
- Wire cooling rack
- Oven mitts/gloves
- Plastic wrap (if freezing bread)
- Ziploc freezer storage bags (if freezing bread)
Looking for more Get Cookin’ recipe videos to elevate what you eat while RVing? Click here for our YouTube playlist.
