Easy Pumpkin Quick Bread - Low Carb and Gluten Free
Try this Easy Pumpkin Quick Bread Low Carb and Gluten Free recipe
Try this Easy Pumpkin Quick Bread Low Carb and Gluten Free recipe
- pinch of salt
- 1/4 tsp ground nutmeg
- 1 tsp ground cinnamon
- 4 large eggs
- 1 cup canned pumpkin puree
- 3/4 cup butter melted
- 4 tsp baking powder
- 2 cups almond flour (ibih recommends)
- 1/4 tsp ground allspice
- 1/3 up unsweetened almond milk
- 1/4 tsp maple extract
- 1/2 cup coconut flour (ibih recommends)
- 1/2 cup erythritol sweetener (ibih recommends)
- 1/4 cup chopped walnuts (omit if nut allergy)
- Carbohydrate 7.86079158924569 g
- Cholesterol 172.592013925547 mg
- Fat 15.8799777812707 g
- Fiber 2.0888083752409 g
- Protein 5.78714323016317 g
- Saturated Fat 8.54168071945353 g
- Serving Size 1 1 slice (99g)
- Sodium 216.774572161521 mg
- Sugar 5.77198321400479 g
- Trans Fat 1.46070219170672 g
- Calories 193 calories
Step-by-step
- Preheat oven to 350 degrees (F)
- Combine the melted butter, eggs, almond milk, pumpkin puree, and maple extract in a blender and blend until smooth.
- Combine the almond flour, coconut flour, sweetener, baking powder, salt, and spices in a medium bowl and stir well.
- Pour the blender ingredients into the dry ingredients and stir until well combined and moisture is absorbed.
- Stir in the nuts if using.
- Line a long, narrow loaf pan with parchment paper and spoon the batter into the pan. Sprinkle with additional nuts if desired.
- Bake the bread at 350 degrees (F) in the center of your oven for 60 minutes (or until a knife inserted in the center comes out clean.)
- Turn off the oven and leave the bread in there for an additional 15 minutes.
- Remove the bread from the oven and then from the pan using the parchment paper base to lift it out.
- Cool on the counter or in the refrigerator loosely covered for a minimum of 4 hours, but for best results leave it overnight before slicing.
Almond and coconut flours require an extended cooling window of at least four hours, and ideally overnight, to finish setting structurally because they lack gluten's elastic protein network. Without this crucial rest period, slicing into the loaf too early causes the crumb to crumble apart due to retained internal steam and ungelatinized fats. Blending the wet ingredients thoroughly—melted butter, eggs, almond milk, pumpkin puree, and maple extract—creates a stable emulsion before it ever meets the dry components, preventing oil separation during baking.
The Role of Density in Alternative Flours
Coconut flour behaves unlike any grain-based flour by acting as an aggressive moisture sink, absorbing significant liquid relative to its mass. Because of this high absorption rate, balancing it with fine almond flour prevents the batter from turning into a dry paste. When incorporating spices like cinnamon, nutmeg, and allspice alongside baking powder, whisking them thoroughly into the dry mixture ensures uniform leavening distribution so the heavy batter rises evenly at 350 degrees Fahrenheit. Leaving the loaf inside the turned-off oven for an extra fifteen minutes finishes the internal bake without scorching the exterior crust.
- If the center remains wet after sixty minutes, tent the loaf with foil to prevent excessive browning while the interior finishes cooking.
- Using freshly roasted pumpkin puree instead of canned introduces variable moisture levels, requiring careful adjustment of the liquid almond milk ratio to maintain structural integrity.
- Utilizing parchment paper as a sling allows safe extraction of the delicate bread immediately after its post-bake oven rest.
