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It’s that time of year where pumpkin breads make their way into the hearts and kitchens of just about everyone in America. Can you ever have to many versions of anything pumpkin??
When your someone that lives with diabetes, you may find it difficult to enjoy breads like this without paying the consequences for it later on. After five years of fighting this horrible disease, there was no doubt I had to start trying some breads that were just as good, only made up of fewer carbs so that we could enjoy this delicious bread without hating ourselves after we were finished. In our home we replace ALL white and wheat flours with almond flour. This helps the body to control blood sugars in people with or without diabetes.
What do we know about almond flour:
Bob’s Red Mills is my go to almond flour and has shown the best results for baking.
Almond flour is much lower in carbs than wheat flours, but higher in fat. In baking, almond flour can often replace wheat flour at a 1:1 ratio, although what you bake may be a little more dense because of the lack of gluten. For a lot of people they have a hard time tolerating gluten and suffer from gluten intolerance or sensitivity.
This bread is definitely something to try. If your someone that suffers from gluten issues, diabetes or even inflammation of the gut, this bread is something that needs to be a must in your kitchen.
Make sure to check out our Apple Banana Bread!!
Enjoy!
Spiced Pumpkin Bread
This Pumpkin Spice Bread will help you create the perfect fall memories in the kitchen!
Ingredients
- 2 cups coconut palm sugar
- 1 cup olive oil
- 4 eggs
- 1 can pumpkin
- 3 1/2 cups almond flour (blanched)
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp baking powder
- 1/2 tsp ground cloves
- 1/ tsp ground allspice
- 1/2 cup water
Instructions
Step 1:
- Combine sugar, oil and eggs in a bowl. Add pumpkin and mix well. Mix flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice together in a separate bowl. Add to the pumpkin mixture alternating with the water. Beat well after each addition.
Step 2:
- Pour into two 9×5 in. grease pans. Bake for 60 minutes on 350 degrees or until a pick inserted in the center comes out clean. Cool the pans for 10 minutes then place on a wire rack to cool.
Notes
This recipe makes 2 loafs. I like to cut a piece of parchment paper to fit the bottoms of my loaf pan. This helps the bread to not stick to the bottom.