Almond Flour Pumpkin Bread
The magic ingredient in this extra soft Keto & Paleo Almond Flour Pumpkin Bread? Orange! The added taste of citrus brightens up the flavor, while all the warm spices of fall remind me of fresh pumpkin pie.
With an ultra-moist and tender crumb, lots of spices, and loads of pumpkin flavor, this almond flour pumpkin bread recipe is anything but bland!
Start by whisking all of the dry ingredients together... the almond flour, coconut flour, baking soda, etc.
In a separate bowl, combine the wet ingredients... pure pumpkin, orange essential or orange zest, eggs, egg white, avocado oil, and vanilla.
Pour the wet ingredients into the dry and mix well. The batter will be thick, that's how it's supposed to be!
Bake at 350 degrees for 50 -60 minutes, covering with foil after around 35 minutes to prevent over-browning.
Can this bread be made paleo and keto?
Yes, it can! To make this almond flour pumpkin bread paleo, simply use coconut palm sugar. To make it keto, use a low-carb granulated sweetener.