- May. 28 2019
So, although I have no issue with wheat, I wanted to see what the hype was about. I also wanted to try out a few different pumpkin bread recipes that I’ve been saving, so I thought, why not get creative and combine them to make my own recipe.
Using almond flour was interesting. It’s a heavier, grainier flour than wheat flour. It’s also richer, in my opinion, probably due to the higher fat content. This bread turned out really yummy, but it was a very cake-like, which is why I called it a “break,” it’s a bread-cake. 😉
Notice also that I used banana, dried-fruit, and honey as the only sweeteners. I think this added the perfect amount of sweetness.
The next time I make this bread, I think I will try a mix of almond flour, buckwheat or whole wheat (since I am okay with wheat) so that it has a less crumbly consistency and holds together better. (See more about this at the bottom of this post.)
We’ve been enjoying this bread on its own, warmed and topped with peanut butter, and also as a topping, crumbled over yogurt, oatmeal, and even frozen yogurt.
Since I had a half a can of pumpkin sitting in my frig, I decided to make version #2… This time, instead of using almond flour, I used 1-1/4 cup of wheat flour and 1-1/4 cup of buckwheat flour.
I also decided to omit the baking powder and double the baking soda to 1 teaspoon. The wheat and buckwheat flour really absorb a lot more moisture than the almond flour, so I also added a 1/2 cup of water.
I followed all other directions above, baking for 50 minutes at 325 degrees F. The resulting bread was much more bread-like.
The top of the bread also has more of a crust on it, which I happen to like.
This bread is still very dense, but doesn’t crumble like the almond flour version.
Want more? Check out our Pumpkin Bran Muffinsrecipe!
Are you as inspired by Fall flavors as we are? Let us know if you try these recipes or if you have any ideas on how to make them even more delish!