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.
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.
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.
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!
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 (gf, paleo)
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.
Katy says
I love using almond/coconut flour as a GF substitute for flour 🙂
kseniaprints says
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).
Sofia // From the Land we Live on says
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!
kseniaprints says
You just really made me laugh! We had quite a few buckwheat 'garelie blini' last weekend, for Maslentiza 🙂
Valya @ Valya' s Taste of Home says
I've never made anything with out flour. I should try some recipes like this one.
kseniaprints says
They're oftentimes sooo easy, Valya. And feel less heavy - the cakes are much moister.
kristie {birch and wild} says
I love the look of this bread! Who wouldn't love pumpkin and chocolate?!
Your photos are gorgeous here, too 🙂
kseniaprints says
Thank you, Kristie! It's quite a compliment when coming from you, I love your photography.
Kelsey @ Snacking Squirrel says
saving this recipe its soooooo good i wanna try. well done!!!
kseniaprints says
Hope you do, Kelsey!
Holly E says
My favorite is almond flour.
kseniaprints says
I think it's my favourite, too!
Simi Jois says
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.
kseniaprints says
Absolutely guilt-free! Let me know how you like it, Simi
ikkinlala says
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.
kseniaprints says
I started baking gluten-free for certain friends, and now I just love it.
Debbie says
What are the nutrition facts?
kseniaprints says
Added!