Almond Flour Pumpkin Bread

5 from 34 votes

Moist and fluffy Almond Flour Pumpkin Bread packed with cozy spices and topped with crunchy pepitas. It's the best healthy fall treat!

Prep Time10

Cook Time50

Total Time1

Course: Muffins and Quick Breads

Cuisine: North American

Diet: Gluten Free

Servings: slices

Calories: 272kcal

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.