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    Home » Baking

    Almond & Maple Pumpkin Bread

    Oct 26, 2017 · by Kate Kasbee · Modified: Aug 7, 2024

    Jump to Recipe·Leave a Review

    Everyone says this, but I really, really like fall. I tend to burn the candle at both ends every summer, committing to every social invitation and squeezing in as many weekend trips as my schedule allows. I also feel like I should be outside constantly to take advantage of the few months of warm, sunny weather. By October, my energy is zapped and I need to kick my self-care routine up a notch. Instead of drinking margaritas on a patio, I look forward to busting out my coziest socks, lighting a candle, and sipping tea on a Saturday afternoon.

    almond and maple pumpkin bread this recipe

    Another reason I love autumn so much is because I have a few fall recipes I absolutely adore. One of them is a creamy, spicy pumpkin soup from Gluten Free Goddess. Another is this Almond & Maple Pumpkin Bread, which I only recently perfected. It’s inspired by a recipe from Running with Tweezers that I made years and years ago to give as holiday gifts. With a few modifications, I think my version is even better (not to mention, it’s vegan!)

    almond maple pumpkin bread

    This Almond & Maple Pumpkin Bread made my entire apartment smell amazing while it was baking. I wish a friend had popped over for a visit so I could trick them into thinking I’m an incredible baker. I’m really not. This bread is just that easy to make. It’s sweet, but not too sweet. You can really taste the subtle flavors of the pumpkin and maple syrup, which I love. With a crumbly dusting of sliced almonds and coconut sugar on top, this pumpkin bread is perfect for enjoying with a hot cup of coffee post-Thanksgiving dinner.

    almond and maple pumpkin bread

    You’ll probably want to dig into this Almond & Maple Pumpkin Bread the moment you take it out of the oven. If you can resist the temptation, wait for it to cool. This allows time for the topping to set and get really crunchy.

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    vegan thanksgiving recipes

    Almond & Maple Pumpkin Bread

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Kate Kasbee
    • Prep Time: 10 mins
    • Cook Time: 45 mins
    • Total Time: 55 minutes
    • Yield: 10 servings 1x
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    Description

    With a crumbly dusting of sliced almonds and coconut sugar on top, this Almond & Maple Pumpkin Bread is perfect for enjoying with a hot cup of coffee post-Thanksgiving dinner.


    Ingredients

    Scale
    • 1 cup all purpose flour
    • 1 cup whole-wheat flour
    • 1 tsp. baking soda
    • 1 tsp. baking powder
    • ½ tsp. nutmeg
    • ½ tsp. cinnamon
    • ½ tsp. salt
    • ¼ cup almond butter
    • 1 ¼ cups pumpkin
    • ½ cup maple syrup
    • ¼ cup coconut oil, melted
    • ¼ cup water
    • 2 tsp. vanilla
    • ¼ cup sliced almonds
    • 1 Tbsp. coconut sugar

    Instructions

    1. Preheat your oven to 350F and oil a 9” x 5” loaf pan.
    2. Combine the flour, baking soda, baking powder, nutmeg, cinnamon, and salt in a large mixing bowl. In a separate bowl, whisk together the almond butter, pumpkin, maple syrup, coconut oil, water, and vanilla.
    3. Pour the wet ingredients into the dry ingredients and stir well to combine. Add another tablespoon of water if the mixture seems too thick.
    4. Scoop the bread mixture into the oiled loaf pan and use a butter knife or spatula to smooth out the top.
    5. Put the sliced almonds and coconut sugar in a small Ziplock bag and seal it shut. Use a heavy jar to crush the almonds into tiny pieces. Alternatively, you could use a food processor.
    6. Sprinkle the crushed almonds and coconut sugar on top of the bread. Bake for 45 to 50 minutes, until a toothpick comes out clean.
    7. Cool for at least 30 minutes, slice, and serve.

    Nutrition

    • Serving Size:
    • Calories: 254
    • Sugar: 12.1 g
    • Sodium: 248.2 mg
    • Fat: 11.4 g
    • Carbohydrates: 34.6 g
    • Protein: 5.3 g
    • Cholesterol: 0 mg

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    1. Nikki Alvarado

      October 21, 2019 at 3:47 pm

      could this be made gluten free by using almond flour?

      Reply
      • Katie Koteen

        October 22, 2019 at 8:11 am

        Hi-ya Nikki! That is a great question... but I'm not sure! If you do give it a try, please report back and let us know how it goes.

        Reply
    2. Sara

      July 01, 2018 at 2:13 am

      This question may be dumb sorry, do we use raw pumpkin or is it coopked and mashed?

      Reply
      • Katie Koteen

        July 01, 2018 at 8:43 pm

        Hi Sara! You’ll want to find plain canned pumpkin without any pie spices added. It will already be mashed and real to use!

        Reply
    3. karen

      June 18, 2018 at 4:55 pm

      looks quite amazing!! those are my fave bread pans too. they rock. you've made me hungry! 🙂

      Reply

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