Grammy's Kitchen · Pumpkin Bread · Nourishing Almond Flour Pumpkin Bread
One of 40 pumpkin bread recipes we measured
It ranks #2 of 40 for rise among the pumpkin bread recipes we compared. 80 cooks on www.ambitiouskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 53% |
| total sugar | 30% | 123% |
| egg | 42% | 48% |
| leavener | 1% | 3% |
| salt | 1% | 1% |
| liquid | 0% | 9% |
| fruit | 68% | 143% |
| mix-ins | 24% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 245 g | 1 cup pumpkin puree |
| 150 g | 3 eggs |
| 107 g | 1/3 cup pure maple syrup |
| 9 g | 2 teaspoons vanilla extract |
| 300 g | 2 1/2 cups packed blanched fine almond flour |
| 60 g | 1/2 cup oat flour, gluten free if desired* |
| 6 g | 2 teaspoons cinnamon |
| 1 g | 1/2 teaspoon ground ginger |
| 1 g | 1/2 teaspoon ground nutmeg |
| 1 g | 1/2 teaspoon allspice or ground cloves |
| 5 g | 1 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
| 85 g | 1/2 cup chocolate chips (dairy free if desired), plus 2 tablespoons extra chocolate chips for sprinkling on top |
Method: 3 steps, published by www.ambitiouskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi! I made this recipe as I love pumpkin bread and I wanted a healthier version. I was out of eggs so I subbed mashed banana for eggs (looked up eggs substitutes prior). Aside from the bananas, I followed the directions exactly but my loaf just would not bake ” — a cook, 4.0★
“I recently stumbled across your site and am SOOO HAPPY I did. I have made the Almond Flour Banana Muffins and this Almond Flour Pumpkin Bread. Both are excellent. Looking forward to trying more of your recipes. My 22 year old daughter was recently diagno” — a cook, 5.0★