Gluten-Free Pumpkin Bread

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

Eggs Maple syrup or honey Pumpkin puree Baking powder Baking soda Pumpkin pie spice Cinnamon Salt Almond flour Pumpkin seeds optional

What You Need

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.


Remove bread from the oven and transfer to a cooling rack to cool for 20 mins. 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 covered in a cool dry place for up to 5 days, or freeze in an airtight container for up to 3 months.

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