WonderMix- Almond Flour Pumpkin Bread


When it comes to cooking and baking, I’m kind of a homebody (meaning that I don’t usually stray too far from your basic, normal, tried and true recipes). So trying this recipe made me stretch a little bit out of my comfort zone!

I have never made anything with almond flour. I’ve heard a lot of people talk about it, especially in the gluten-free community. But, to be honest, I never thought it would work very well as a white flour substitute, because almonds have a slight oil content, so I figured that almond flour would end up being too dense and oily.

I was pleasantly surprised with the outcome of this bread. It tasted amazing and the texture was actually very similar to other holiday/batter breads that I have made.



So this recipe called for almond “flour” and the instructions said to use the universal grating drum of the food processor attachment to make the flour.  I have only ever used my WonderMill to make flour, so using the food processor to make flour was something new to me. It worked fairly well with the almonds. It was a little more coarse than I would normally like, but it worked fine for this type of bread. I definitely wouldn’t try to do a bread flour with the food processor, because it wouldn’t do a fine enough grind. However,  I am curious to try the grain mill attachment to do wheat flour.

Overall, for this type of recipe, the food processor worked great. The WonderMix also did a great job mixing the batter. I used the wire french whips and the batter mixed up in about 2 minutes. My only recommendation, with this particular recipe, would be to double or triple it, because it only makes (1) mini loaf pan…which is definitely not enough for sweet tooths like myself ;)


WonderMix- Almond Flour Pumpkin Bread
  • 1 c. blanched almond flour
  • ¼ tsp. salt
  • ½ tsp. baking soda
  • 1 Tbl. cinnamon
  • 1 tsp. nutmeg
  • ½ tsp. cloves
  • ½ c. canned pumpkin
  • 3 Tbl. sugar
  • 3 large eggs
  1. Using the universal drum of the WonderMix Food Processor attachment, grate 1 c. of blanched almonds. Set aside.
  2. Using the wire whips, combine almond flour, salt, baking soda and spices in the WonderMix.
  3. Add pumpkin, sugar and eggs and pulse for 2 minutes.
  4. Scoop batter into a mini loaf pan.
  5. Bake at 350 degrees for 35-45 minutes (or until inserted toothpick comes out clean).
  6. Cool and serve.
  7. Yields one small loaf.


This entry was posted in Breads, Desserts, Healthy Living, WonderMix, WonderMix- Breads, WonderMix- Desserts, WonderMix- Gluten Free Recipes. Bookmark the permalink.

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