Almond Flour Pumpkin Bread is easy to make and loaded with fall flavours like pumpkin, cinnamon, and maple syrup. A delicious, moist, and totally guilt-free quick bread!
There is no better way than to welcome the changing of the seasons by enjoying the classic aroma of almond flour pumpkin bread as it bakes in the oven. Trust me, your family will thank you!
This pumpkin bread with almond flour is perfect for those looking for gluten free, paleo or sugar free pumpkin bread. It’s a healthy twist on a fall classic and doesn’t skimp on any of the delicious flavour or texture.
Serve it for breakfast slathered with butter, or grab a slice for an afternoon snack. Have it after dinner for dessert and pack some the next day for lunch. It’s the perfect bread for any time of the day!
Ingredients for Almond Flour Pumpkin Bread
- Eggs: Eggs are binding, especially for almond flour. I personally have not tried any replacements.
- Sweetener: Maple syrup and honey are great natural sweeteners. Of course, you can always use regular white or brown sugar as well. You can also use erythritol but I recommend cutting the amount to 1/3 of a cup because it is sweeter.
- Pumpkin puree: Not to be confused with pumpkin pie filling! Pumpkin puree is pure pumpkin, whereas pumpkin pie filling has all the sweetness and spices already added to it. Make your own pumpkin puree or use canned.
- Baking basics: Almond flour, baking powder, baking soda, and salt. You can find almond flour in most grocery stores, bulk food stores and health food stores. I buy Kirkland brand. If you want to make your own, grind blanched almonds in a food processor or blender until fine.
- Spices: Pumpkin pie spice and cinnamon.
- Optional: Pumpkin seeds. These make a great topping to add crunch and additional earthy flavours to your bread.
How to Make Almond Flour Pumpkin Bread
- Prep: Preheat the oven and line a loaf pan with unbleached parchment paper. Leave an inch or two above the rim of the pan for easy removal. Spray with cooking spray and set aside.
- Mix: Add all the ingredients except the almond flour into a bowl and whisk together until thoroughly combined.
- Add: Add almond flour to the bowl, making sure to level the measuring cups with a knife. Baking is a precise science after all! Mix gently until combined with rest of ingredients.
- Pour and bake: Pour batter into prepared loaf pan and sprinkle with optional pumpkin seeds. Bake until toothpick inserted into the middle comes out clean.
- Remove and cool: Remove immediately, making sure to keep an eye on it as it can overbake (and burn) quickly. Let cool on a baking rack initially and then remove bread from pan to continue cooling completely. Slice with a sharp serrated knife and enjoy!
Pro Tip: Dark loaf pans will bake bread even faster so keep an eye out throughout the baking process to avoid burning!
Tips and Variations for Almond Flour Pumpkin Bread
- Make muffins: Fill a muffin tray using the same batter and have yourself some almond flour pumpkin muffins! Remember to account for less bake time.
- A fun twist: Swap out your pumpkin puree for sweet potato puree and you have a fun twist on this healthy almond flour bread. The same earthy tones, and textures with a slightly different flavour.
How to Serve, Store and Freeze
Serving: This bread is so good on it’s own, served plain or warm with some melted butter. Add a little more pumpkin to your life by spreading some pumpkin seed butter on for breakfast with your favourite cup of tea.
Storing: Store in a cool dry place for up to 5 days. Making sure to keep it covered as it will dry out quickly otherwise.
Freezing: Keep in an airtight container for up to 3 months in the freezer. To thaw, leave on counter at room temperature. Once completely thawed, heat through in the oven if desired.
More Almond Flour Recipes
- Almond flour banana bread
- Almond flour zucchini bread
- Almond flour cinnamon bread
- Almond flour banana muffins
- Almond flour chocolate chip cookies
- Almond flour pancakes
Almond Flour Pumpkin Bread
- 3 eggs large
- 1/2 cup maple syrup honey or sugar*
- 1 cup pumpkin puree not pumpkin pie filling
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp salt
- 3 cups almond flour
- 1/4 cup pumpkin seeds optional
- 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 loaf pan, sprinkle with pumpkin seeds 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 loaf pan and let it cool off for another 60 minutes before slicing with sharp serrated knife.
Store: Store covered in a cool dry place for up to 5 days. Freeze in an airtight container for up to 3 months.
- *You can use erythritol but I recommend to cut amount to 1/3 cup as it is more sweet.
- Eggs are binding, especially for almond flour. I personally have not tried any replacements.
- Dark loaf pan will cook bread even faster, so keep an eye on it at 40 minutes.
- Fill a muffin tray using the same batter and have yourself some almond flour pumpkin muffins! Remember to account for less bake time.
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