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.
Table of contents
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
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.
Mix the wet ingredient: In a large bowl, combine the eggs, maple syrup, pumpkin, leavening agents, and spices and whisk well to combine.
Add almond flour: Then add the almond flour and mix gently with a spatula to combine.
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.
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.
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.
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!
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!
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
- Healthy pumpkin muffins
- Healthy pumpkin pancakes
- Protein pumpkin bars
- Healthy pumpkin bars
- Healthy pumpkin bread
- Healthy pumpkin chocolate chip bread
More Almond Flour Recipes
You may love to browse my collection of over 45 recipes with almond flour!
Almond Flour Pumpkin Bread
- 3 eggs large
- 1/2 cup maple syrup or honey
- 1 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon 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 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.
- 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.
My five year old made it. So it is straightforward and robust to small perturbations to say the least.
I think she put a lot more cinnamon than was in the recipe. And since I don’t know what pumpkin pie spice is, I just let her randomly sprinkle in ginger, and nutmeg. It was delicious!
I’m so happy to hear this!
This recipe is the best! So delicious and nutritious. I just substitute 1/2 cup maple syrup or honey for Lakanto maple syrup and it turned out perfectly.
So happy you loved this banana bread this much!
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!
So glad it worked for you!
Can you add a small amount of crush pineapple to receipe
Yes. Just give it a gentle squeeze.
Can I use gluten free flour instead of almond flour?
Unfortunately not, baking is a science, you can make morning glory muffins or banana zucchini muffins with gluten free flour.