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Simple Mills Pumpkin Bread Recipe

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Easy Pumpkin Bread Miss in the Kitchen
Easy Pumpkin Bread Miss in the Kitchen from www.missinthekitchen.com

Description

This simple and delicious pumpkin bread recipe is perfect for fall season. It is made with Simple Mills Almond Flour Mix which is gluten-free, paleo-friendly and made with whole food ingredients. This pumpkin bread is moist, fluffy and filled with pumpkin spice flavors. It is easy to make and perfect for breakfast or as a snack.

Prep Time

Preparation time for this recipe is approximately 10 minutes.

Cook Time

Cook time for this recipe is approximately 50 minutes.

Ingredients

  • 1 box Simple Mills Almond Flour Mix
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup water

Equipment

  • 9x5 inch loaf pan
  • Mixing bowl
  • Whisk
  • Spatula
  • Parchment paper
  • Measuring cups and spoons
  • Oven

Method

  1. Preheat oven to 350°F degrees and line a 9x5 inch loaf pan with parchment paper.
  2. In a mixing bowl, whisk together the Simple Mills Almond Flour Mix, baking powder, pumpkin pie spice and salt.
  3. In another mixing bowl, whisk together the pumpkin puree, maple syrup, eggs, melted coconut oil and water.
  4. Pour the wet ingredients into the dry ingredients and stir until well combined.
  5. Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
  6. Bake for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
  7. Remove from the oven and let the bread cool in the pan for 10 minutes.
  8. Remove the bread from the pan and let it cool completely on a wire rack before slicing.
  9. Serve and enjoy!

Notes

This pumpkin bread can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.

Nutrition Info

  • Serving size: 1 slice (1/12 of the loaf)
  • Calories: 190
  • Total Fat: 13g
  • Saturated Fat: 5g
  • Cholesterol: 31mg
  • Sodium: 114mg
  • Total Carbohydrates: 17g
  • Dietary Fiber: 2g
  • Total Sugars: 10g
  • Protein: 4g

Recipes FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

No, you cannot use pumpkin pie filling in this recipe. Pumpkin pie filling contains added sugars and spices which will alter the taste and texture of the bread.

Can I use a different type of flour mix?

Yes, you can try using a different type of flour mix but the texture and taste of the bread may be different.

Can I use a different type of oil?

Yes, you can use a different type of oil such as vegetable oil or olive oil but the taste of the bread may be different.

Recipe Tips

  • Make sure to use pure pumpkin puree and not pumpkin pie filling.
  • Make sure to measure the ingredients accurately for best results.
  • Let the bread cool completely before slicing to avoid it falling apart.

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