The best Almond Flour Pumpkin Bread that is moist and fluffy, packed with cozy spices and topped with crunchy pumpkin seeds.

This naturally sweetened, grain free, dairy free and gluten free bread will be your favorite fall breakfast or snack! And if you want it in a convenient portable form, then make almond flour pumpkin muffins.

Sliced almond flour pumpkin bread topped with pumpkin seeds.

Fall baking with warming spices and seasonal produce is here! This cozy recipe is easy, one-bowl and the best sweet treat or healthy breakfast.

With a combination of pumpkin pie spice and extra cinnamon, it will fill your kitchen with heavenly smells as it bakes!

By swapping out regular flour for almond flour this quick bread with canned pumpkin puree is amazingly moist, tender, plus oil free!

Not to mention that it also helps to create a nourishing gluten free pumpkin bread packed with protein, healthy fats, and fiber.

Ingredients and Notes

Almond flour, pumpkin puree, cinnamon, eggs, maple syrup, pumpkin pie spice, pumpkin seeds, baking powder, baking soda and salt.

With no empty calories or processed flours and sugar, this healthy pumpkin bread recipe is packed with protein, healthy fats, fiber, vitamins, minerals, and antioxidants!

  • Almond flour: Superfine blanched almond flour is best for a tender crumb. Coarse almond flour may work too but will produce a denser texture. You can use store-bought flour or here is an easy DIY almond flour. I wouldn’t recommend using almond meal.
  • Pumpkin: Use homemade or canned pumpkin puree and not pumpkin pie filling. Here is how to cook a whole pumpkin and puree it after.
  • Spices: I use homemade pumpkin pie spice substitute but store bought is fine. Also ground cinnamon adds a nice flavor. Can add 1/2 teaspoon pure vanilla extract, if you wish. It’s nice in pumpkin baked goods!
  • Eggs: You’ll need 3 large eggs for binding purposes.
  • Sweetener: I use pure maple syrup, as it pairs well with the pumpkin flavor. However, other sweeteners like honey, brown rice syrup, date syrup, cane sugar, coconut sugar, or even a sugar-free option like xylitol/erythritol would work. See tips below.
  • Baking powder and baking soda: These leavening agents provide lift and fluffy texture.
  • Salt: All you need is a pinch to balance and enhance the flavors.
  • Pumpkin seeds: I used 1/4 cup pepitas to add some crunch.

How to Make Almond Flour Pumpkin Bread

One bowl, a spoon or spatula, and a baking pan makes this easy to make and a fuss free cleanup.

To start you will need to line a 9X5 inch loaf pan with parchment paper then spray it with cooking spray to prevent sticking.

Pumpkin puree, maple syrup, eggs and baking powder, baking soda, pumpkin pie spice and cinnamon being whisked in bowl.

Mix the wet ingredient: In a large bowl, combine the eggs, maple syrup, pumpkin, leavening agents, and spices and whisk well to combine.

Bread dough in a bowl with spatula.

Add almond flour: Then add the almond flour and mix gently with a spatula to combine.  

Unbaked bread topped with pumpkin seeds in loaf pan.

Bake the almond flour bread: Pour the batter into the prepared bread pan and sprinkle top with the pepitas.

Bake for 40-50 minutes, or until a toothpick inserted in the center comes out mostly clean. With a few crumbs is fine, but not wet.

Recipe Tip

I used a light pan, and it took 50 minutes. However, when using a dark pan, it will cook faster. So, I recommend checking on it at 40 minutes.

Almond flour pumpkin bread garnished with pumpkin seeds in loaf pan.

Allow it to cool: Remove from oven and allow it to cool for at least 20 minutes before removing it on a wire rack to cool completely.

Finally, slice the pumpkin loaf with a serrated knife and enjoy!

Tips for Best Results

  • Don’t substitute the flour: This recipe has only been tested using almond flour. Substituting with other flour like coconut flour or gluten free flour will throw off the ratio.
  • If you want to use sugar: Make sure to make up for the loss of moisture with yogurt or applesauce. Reduce the amount to 1/3 cup when using erythritol, as it’s naturally sweeter. No need to add extra liquid like with sugar.
  • Experiment with add ins: I recommend using up to 1/2 cup of dried cranberries, raisins, chopped walnuts or pecans, or chocolate chips.

Storing Leftovers

Store the leftover bread covered in a cool, dry location for up to 5 days or in the fridge for around a week. Make sure to keep it covered, so it doesn’t dry out.

Surprisingly, it keeps moist very well for quite a while!

FAQs

Can I freeze it?

Yes. To freeze, place slices separated on a baking tray and freeze until solid. Then transfer to a Ziplock bag and freeze for up to 3 months. When you want a slice, allow it to thaw on the countertop then warm in the microwave or toaster oven.

Or freeze the whole loaf same way!

How do I make this bread vegan?

I haven’t tried this recipe with an egg alternative like flax eggs, so I can’t guarantee any results. However, readers have had luck subbing other almond flour recipes with chia seed egg or learn how to make a flax egg. Though your bread will usually be flatter and denser.

More Healthy Pumpkin Recipes

More Almond Flour Recipes

You may love to browse my collection of over 45 recipes with almond flour!

Almond flour pumpkin bread topped with pumpkin seeds with a three pieces sliced.
Almond Flour Pumpkin Bread

Almond Flour Pumpkin Bread

Moist and fluffy Almond Flour Pumpkin Bread packed with cozy spices and topped with crunchy pepitas. It's the best healthy fall treat!
5 from 22 votes
Servings 10 slices
Calories 272
Diet Gluten Free
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients 
 

Instructions 

  • Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
  • In a large mixing bowl, add eggs, maple syrup, pumpkin puree, baking powder + soda, pumpkin pie spice, cinnamon and salt. Whisk well until combined.
  • Add almond flour (don’t forget to skim the top of measuring cup with a knife) and mix gently with spatula to combine.
  • Pour batter into previously prepared pan, sprinkle with pepitas and bake for 50 minutes or until the toothpick inserted in the middle comes out somewhat clean. This bread burns fast, so don't over bake and remove from the oven while top still appears semi soft. They key to moist and firm bread is to let it cool down.
  • Remove bread from the oven and transfer to a cooling rack to cool off for 20 minutes. Holding onto the flaps of parchment paper remove bread from a pan and let it cool off for another 60 minutes before slicing with sharp serrated knife.

Video

Notes

  • Store: Store covered in a cool dry place for up to 5 days.
  • Freeze: In an airtight container for up to 3 months.
  • Sweetener: You can use erythritol but I recommend to cut amount to 1/3 cup as it is more sweet. Granulated sugar you may need to add yogurt or applesauce to balance the moisture.
  • Egg free: Eggs are binding, especially for almond flour. I personally have not tried any replacements, chia egg may work but it will be more dense/flatter.
  • Color of bread pan: Dark pan will cook bread even faster, so keep an eye on it at 40 minutes.
  • Use liner: Use lightly greased (I sprayed with cooking spray) parchment paper to line pan, as the almond flour pumpkin bread will stick otherwise.

Nutrition

Serving: 1slice | Calories: 272kcal | Carbohydrates: 21g | Protein: 10g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 255mg | Fiber: 5g | Sugar: 12g
Course: Muffins and Quick Breads
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    This is one of my favourite recipes. I have made it many times. Today I experimented and reduced the honey by a 1/4 cup and increased the pumpkin by a 1/4 cup. It turned out perfect! Baked for 45 minutes.

    Thank you Olena for all your recipes!

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