Can I use regular flour?

I haven't tried it but I believe it would work. This recipe is very forgiving, just replace both the almond and arrowroot flour with all-purpose flour.

You can use an egg replacement like flax or chia "egg". I can't guarantee it will work but a flax egg (3 tbsp water and 1 tbsp ground flax seeds) would be my first choice.

Can I freeze this bread?

Yes! Slice the bread up and freeze in a single layer on a baking sheet or in a ziplock bag until frozen and then transfer to a freezer-safe container. This prevents the slices from sticking together.

Gluten-Free Pumpkin Bread

Description

This loaf is fluffy, light, and moist. Similar to Starbucks' pumpkin bread, except gluten-free! The perfect baked good for fall.

Ingredients

Units Scale

2 cups almond flour
1/2 cup arrowroot flour (or tapioca starch)
2 1/2 tsp baking powder
1 tbsp pumpkin spice
2 tsp ground cinnamon
2 large eggs
1/4 avocado oil or melted coconut oil
3/4 cup coconut sugar
1/2 tsp fine sea salt
1 tsp vanilla extract
1/2 cup pumpkin puree
1/2 cup milk
1/4 cup raw pumpkin seeds (for garnish, optional)
1-2 tbsp turbinado sugar (or more coconut sugar)

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Instructions

Preheat your oven to 350F (175F). Grease a loaf pan with a little bit of butter and dusk with flour. Set aside.
Combine the almond flour, arrowroot flour, baking powder, pumpkin pie spice, and ground cinnamon in a bowl and set aside.
In a large bowl, beat the eggs well.
Add the avocado oil, coconut sugar, and fine sea salt. Whisk well for about 30 seconds to combine.
Add the pumpkin puree and milk and whisk to combine.
Whisk in the flour mixture. Don’t over mix, you might have a few almond flour lumps, that’s okay.
Pour the mixture into the prepared loaf pan and sprinkle with the pumpkin seeds and the turbinado sugar.
Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 20 minutes before removing. Cool completely before slicing.

Notes

Loaf pan: I’m greasing and dusting the pan to prevent the bread from sticking even though it is nonstick. For the flour, I just use a fine gluten free flour blend.

Garnish: I recommend adding turbinado sugar or brown sugar instead of coconut sugar on top of the bread (the photos have coconut sugar shown) because turbinado sugar won’t burn like coconut sugar would. If using coconut sugar, add it before the pumpkin seeds and only do a light sprinkle so it sinks in a little.

Storing: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to a month.

Nutrition

Serving Size: 1 slice
Calories: 263
Sugar: 17.7 g
Sodium: 150 mg
Fat: 7 g
Saturated Fat: 0.9 g
Trans Fat: 0 g
Carbohydrates: 29.4 g
Fiber: 2 g
Protein: 6 g