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    Home » Recipes » Dessert Recipes

    Published: Mar 2, 2015 · This post may contain affiliate links.

    Flourless pumpkin bread and a giveaway of Flourless. by Nicole Spiridakis {GF, Paleo}

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    Flourless pumpkin bread

    This post contains affiliate links – thank you for supporting the brands that help make this blog possible. 

    Pumpkin puree, cinnamon, almonds and maple syrup come together in this flourless pumpkin bread, from the excellent Flourless. by Nicole Spiridakis. A celebration of fall, warm tea and inviting, cozy blankets. 

    Cucina Nicolina has been one of my favourite blogs since I first discovered the blogosphere, sometime way back in 2008. Its author, Nicole Spiridakis, first captured me with her Wordless Wednesday posts, a quiet homage to the beauty of the untamed California beaches and mountains that surrounded her. She kept my interest with easy, satisfying lunches and wholesome baked goods. And now, she has completely won me over with her first cookbook, Flourless. - and this incredible flourless pumpkin bread.

    Flourless pumpkin bread
    Flourless pumpkin bread
    Flourless pumpkin bread

    Like most of Spiridakis' recipes in Flourless., this pumpkin bread is unbelievably easy; so easy, in fact, it almost feels obscene to end up with such a gorgeous piece. It requires no more than 5 minutes of prepping, one bowl and one spatula. The ingredients are all simple, beautiful natural products that can be found on most working forms, let alone the shelves of your supermarket.

    Flourless pumpkin bread
    Flourless pumpkin bread
    Flourless pumpkin bread

    But the result is so much more than you would expect, so much more than we have come to believe is possible without gluten, fancy reductions, or whipped cream. Eggs and pumpkin puree, cinnamon and almond meal and maple syrup come together in a beautiful celebration of fall, warm tea and inviting, cozy blankets. This is a pumpkin bread that is actually a teatime cake, and it would bring a smile to the face of any guest who happens by your house. Its a quiet song, an ode to simplicity that we can all embrace at these busy, tiring times.

    And its not singular fluke, this pumpkin bread; instead, its an indication of what the rest of Spiridakis' recipes are like. Despite its gluten and grain-free providence, there are no complicated gums or powders to be found in Flourless., no ingredients that sound like they have come out of the pages of a chemistry book. Under the tagline of 'recipes for naturally gluten-free desserts', Spiridakis brings forward dozens of recipes for crumbly pies and tarts, chewy cookies, and impressive cakes.

    Having made three recipes form Flourless. already, and countless others from Spiridakis' blog, Cucina Nicolina, I can tell you that they leave nothing to be desired. There are no compromises about this kind of gluten-free baking: it's wholly delicious, wholesome, and satisfying. It's quickly become my go-to baking book, and I foresee many cozy afternoons spent in its company.

    Flourless pumpkin bread
    Flourless pumpkin bread
    Flourless pumpkin bread

    Thanks to the generosity of Raincoast Books, I am able to offer one lucky reader a copy of this beauty. Enter below to win your copy of Flourless., and then tell me of the beautiful creations you have made from it. Tag your recipes #immigrantstable and @immigrantstable on Twitter, Instagram, or Facebook, and I will be happy to share them with my other followers!

    a Rafflecopter giveaway

    Good luck!

    To see the step-by-step web story on how to make flourless pumpkin bread, check out my link!

    Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

    Flourless pumpkin bread
    Flourless pumpkin bread
    cropped-Blog137_Img7_Flourless-pumpkin-bread.jpg

    Flourless pumpkin bread (gf, paleo)

    Ksenia Prints
    Eggs and pumpkin puree, cinnamon and almond meal and maple syrup come together in a beautiful celebration of fall, warm tea and inviting, cozy blankets. A lightly-sweetened loaf that would feel right at home alongside a warm cuppa.
    No ratings yet
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 10 mins
    Cook Time 40 mins
    Cooling time 15 mins
    Total Time 1 hr 5 mins
    Course cake, Dessert
    Cuisine North American, Paleo
    Servings 8
    Calories 212 kcal

    Ingredients
      

    • â…” cup pumpkin puree (170 g)
    • 1 cup ground almonds (120 g)
    • ½ cup maple syrup (120 ml)
    • 2 large eggs lightly beaten
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground cloves
    • 1 teaspoon pure vanilla extract
    • ¼ teaspoon sea salt
    • 1 teaspoon baking soda
    • ¼ cup chopped walnuts (optional) (30 g)
    • ¼ cup chocolate chips (optional, omit if fully paleo) (45 g)
    • ¼ cup sliced almonds or pumpkin seeds (25 g)

    Instructions
     

    • Preheat oven to 350F/170C. Grease a loaf pan with vegetable oil.
    • Combine all the ingredients but the last three in a medium bowl, and stir well until a smooth batter forms. Stir in the chopped walnuts and chocolate chips, if using. Pour the batter into the prepared pan and scatter the sliced almonds/pumpkin seeds over the top.
    • Bake until the loaf is puffed and slightly browned and a tested inserted into the middle comes out clean, 35-40 mins. Remove from the oven and cool in the pan for 15 mins before turning out onto a wire rack to cool completely.
    • Store tightly wrapped in plastic wrap in the fridge for up to 1 week.

    Nutrition

    Calories: 212kcalCarbohydrates: 22gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 42mgSodium: 230mgPotassium: 138mgFiber: 3gSugar: 16gVitamin A: 3239IUVitamin C: 1mgCalcium: 71mgIron: 1mg
    Keyword baking, bread, dairy-free, fall, gluten-free, pumpkin, pumpkin seeds, winter
    Tried this recipe?Comment + Rate Below!
    Connect on Instagram!Find us @immigrantstable

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    1. Katy says

      March 02, 2015 at 1:58 pm

      I love using almond/coconut flour as a GF substitute for flour 🙂

      Reply
      • kseniaprints says

        March 03, 2015 at 7:32 am

        What ratio do you use them in? I am just wading into the world of gf baking, and I still haven't figured out the magic formula (if there is one).

        Reply
    2. Sofia // From the Land we Live on says

      March 02, 2015 at 9:27 pm

      Oh yum! The pumpkin bread looks delicious 🙂 I don't often bake gluten free (or bake that much at all these days), but when I do, I usually get too ambitious and end up with what we affectionately call a "gareliy blin". I could definitely use some help 😉 Thanks for the awesome giveaway!

      Reply
      • kseniaprints says

        March 03, 2015 at 7:31 am

        You just really made me laugh! We had quite a few buckwheat 'garelie blini' last weekend, for Maslentiza 🙂

        Reply
    3. Valya @ Valya' s Taste of Home says

      March 05, 2015 at 11:17 pm

      I've never made anything with out flour. I should try some recipes like this one.

      Reply
      • kseniaprints says

        March 10, 2015 at 7:53 pm

        They're oftentimes sooo easy, Valya. And feel less heavy - the cakes are much moister.

        Reply
    4. kristie {birch and wild} says

      March 06, 2015 at 11:18 am

      I love the look of this bread! Who wouldn't love pumpkin and chocolate?!
      Your photos are gorgeous here, too 🙂

      Reply
      • kseniaprints says

        March 10, 2015 at 7:54 pm

        Thank you, Kristie! It's quite a compliment when coming from you, I love your photography.

        Reply
    5. Kelsey @ Snacking Squirrel says

      March 06, 2015 at 2:33 pm

      saving this recipe its soooooo good i wanna try. well done!!!

      Reply
      • kseniaprints says

        March 10, 2015 at 7:55 pm

        Hope you do, Kelsey!

        Reply
    6. Holly E says

      March 07, 2015 at 4:59 pm

      My favorite is almond flour.

      Reply
      • kseniaprints says

        March 10, 2015 at 7:55 pm

        I think it's my favourite, too!

        Reply
    7. Simi Jois says

      March 07, 2015 at 8:09 pm

      My kind of bread…am in love with this recipe and am going to be book marking this to make it really soon. There is no butter or oil so this is quilt free too, thanks for sharing.

      Reply
      • kseniaprints says

        March 10, 2015 at 7:56 pm

        Absolutely guilt-free! Let me know how you like it, Simi

        Reply
    8. ikkinlala says

      March 08, 2015 at 12:02 am

      I don't often bake gluten-free, but I have to for certain friends. What I substitute depends on the recipe, but I do like almond flour for a lot of things.

      Reply
      • kseniaprints says

        March 10, 2015 at 7:56 pm

        I started baking gluten-free for certain friends, and now I just love it.

        Reply
    9. Debbie says

      April 27, 2022 at 5:17 pm

      What are the nutrition facts?

      Reply
      • kseniaprints says

        May 09, 2022 at 2:09 pm

        Added!

        Reply

    Trackbacks

    1. 20 of the Best Paleo Pumpkin Bread Recipes - My Natural Family says:
      September 9, 2015 at 7:46 PM

      […] 2. Flourless Pumpkin Bread Recipe […]

      Reply

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