Some recipes are an essential part of acknowledging the change of seasons for me and Double Almond Pumpkin Bread is definitely one of them for me. For passionate pumpkin lovers, there’s no such thing as too many pumpkin bread recipes and I’ve tried a lot of great ones of the years both in my kitchen, that friends have made and shared, and at coffee shops all over. And I frequently like them. But for me, Double Almond Pumpkin Bread, which my mother made in the fall, with its almonds and almond extract is my favorite; perhaps because it’s quite unique. The orange and almond extracts fill out the pumpkiny flavor and make it more complex. But all of this flavor comes at quite the price. Beware! Double Almond Pumpkin Bread is really a delicious coffee cake calorically. It’s definitely dessert. That said, the recipe is quite flexible and you should feel free to reduce the butter and sugar drastically (I cut butter down to ½ cup and leave out the granulated sugar altogether and then remove 2 tablespoons of flour as well) and it still tastes great, but I’ll give you the recipe as I learned it. I also tend to bump up the almond extract (½ teaspoon is great) but, it can be overdone, which overwhelms the pumpkin-y goodness. And finally, for all my gluten free people, this bread is amazing with almond and rice flour as substitutes. Check out the comment section for my gluten free modification. Double Almond Pumpkin Bread is even better gluten free if you can believe that.
- ⅔ cup butter
- 1 egg
- ⅔ cup brown sugar (I prefer dark)
- ⅓ cup sugar
- 1 cup pumpkin purée
- ¼ teaspoon real almond extract
- ½ teaspoon real orange extract
- ½ teaspoon real vanilla extract
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ginger
- 1 teaspoon vinegar (any will do, I usually use apple cider)
- ½ cup toasted slivered almonds
- Preheat the oven to 350°.
- Toast the almonds either in a pan on the stove or in the oven. Let cool completely.
- Meanwhile, beat butter and sugars until fluffy (you can’t really overdo this, but a minute or two is fine with a powerful mixer).
- Beat in the egg.
- Add the pumpkin purée, the extracts, the salt, ginger, baking soda and vinegar.
- Mix in flour just until combined.
- Mix in toasted almonds.
- Pour into a greased and floured bread pan.
- Bake 60 to 70 minutes. (Use the toothpick test).
- This bread freezes well (and the recipe doubles and triples easily). I’ve also been know to serve it warm or lightly toasted.
Thrifty
- Use canned pumpkin purée to save time.
- I like the environmentally unfriendly butter flour spray that you can buy at most grocery stores- it makes preparing the pan a cinch.
- $pendy
- Make your own pumpkin purée- I make a lot in the fall and freeze it in 1 cup increments in freezer bags
Great recipes! I love pumpkin bread but I cannot eat wheat products containing gluten. Any advice on how to make this recipe gluten-free?
Elli,
I love the challenge of altering recipes for all sorts of dietary needs, so your comment immediately sent me back into the kitchen. I tried a couple of different modifications for this bread, but liked working with almond flour the best since this recipe already involves almonds and can handle lots of richness. Also, not sure if you’re aware of this website, but living without has a great substitutions page.
1/2 cup butter
2/3 cup packed brown sugar
1/4 cup sugar
1 egg
1 cup pumpkin puree
1/4 teaspoon almond extract
1/2 teaspoon orange extract
1/2 teaspoon vanilla
1 cup almond flour
1/2 cup rice flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ginger
1 teaspoon guar gum
1 teaspoon vinegar
1/2 cup toasted almonds
This looks incredibly delicious–I can’t wait to try it!
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