Almond Flour Pumpkin Bread
Published
I love to make pumpkin bread for Halloween and Thanksgiving, but sometimes I want something a little healthier. This easy recipe for almond flour pumpkin bread is moist, perfectly spiced, and full of pumpkin flavor. It has a great nutty flavor that complements the pumpkin so well, and it’s so simple to make. This healthy pumpkin bread recipe is also naturally gluten-free, grain-free, and dairy-free.
Almond Flour Pumpkin Bread Recipe
Gluten-Free Pumpkin Bread is one of my favorite fall treats to bake because it’s so easy to make. This almond flour pumpkin bread has all the great flavor of a classic pumpkin bread but is made with protein-packed, grain-free, low-carb almond flour. It has a delightful nutty flavor as well as a thicker and denser texture, but it still hits all those classic pumpkin bread flavor notes!
Ingredients
- Pumpkin Puree: Gives the bread its signature and helps make it moist without any oil. I like Libby’s 100% pure canned pumpkin.
- Almond Flour: It is essential for the texture to use super fine blanched almond flour and not almond meal. Almond meal is ground almonds that still has the skins. Using almond meal will change the texture and flavor of the pumpkin bread.
- Eggs: They are important in binding the ingredients together and for the bread’s texture. For a vegan option, you could substitute flax eggs.
- Leavening: A combination of baking powder and baking soda provides lift and fluffy texture.
- Spices: A combination of pumpkin spice, cinnamon, and salt gives this bread a warm spiced flavor.
- Pure Vanilla Extract: Enhances the sweet flavor of the bread.
- Sweetener: I have used both granulated sugar and pure maple syrup for this recipe. However, you can use other sweeteners like honey, coconut sugar, or even a sugar-free option like monk fruit, xylitol, or erythritol.
- Powdered Sugar: I use this to make an easy vanilla glaze for the pumpkin bread.
Tips and Notes
- Always use super fine blanched almond flour and not almond meal.
- To keep the pumpkin bread from sticking to the baking pan, line the pan with parchment paper and then spray with cooking spray.
- Dark metal baking pans may bake quicker. Please check your pumpkin bread at the 40-45 minutes mark if using a dark metal baking pan.
- Be patient and allow the bread to completely cool before slicing. I often make the bread the night before and slice it in the morning.
- You can easily add your favorite mix-ins to the batter.
Is Almond Flour Gluten-Free?
Yes, almond flour is gluten-free. The flour is made by finely grinding blanched almonds into flour. Almond flour is also grain-free and is a low-carb flour. It is often used in Paleo and Keto recipes as well.
Why Didn’t My Bread Rise?
If your almond flour quick bread isn’t rising, it is likely that you used coarse almond meal instead of fine almond flour. The coarser and heavier texture of almond meal weighs it down and makes it difficult for the bread to rise, so make sure you are using almond flour.
Storage Instructions
Store leftover almond flour pumpkin bread in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
More Pumpkin Recipes To Try
- Gluten-Free Pumpkin Bars {Dairy-Free Option}
- Gluten-Free Pumpkin Crumb Muffins {Dairy-Free Option}
- Gluten-Free Pumpkin Cookies {Dairy-Free Option}
Almond Flour Pumpkin Bread
Ingredients
- 1/2 cup canned pumpkin puree, Use 100% pure pumpkin, not pumpkin pie filling.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar, You can substitute pure maple syrup, coconut sugar, or your favorite sugar-free sweetener.
- 2 large eggs, For vegan option use flax eggs
- 1 teaspoon pure vanilla extract
- 2 1/2 cups superfine blanched almond flour
Glaze
- 1/2 cup powdered sugar, You can substitute your favorite sugar-free powdered sugar.
- 1 teaspoon pure vanilla extract
- 3 teaspoons water
Instructions
- Preheat oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper and spray with gluten-free cooking spray.
- In a large bowl whisk together the eggs, pumpkin puree, pure vanilla extract, and granulated sugar (or your choice of sweetener) until fully combined.
- Add the almond flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon to the pumpkin mixture. Mix until fully combined.
- Scoop batter into a lined and greased loaf pan. The batter will be thick. Smooth the top of the batter with a spatula or the back of a spoon.
- Bake on the center rack for 50 minutes. Please watch your oven because all ovens are different.
Glaze
- In a small bowl, combine all the glaze ingredients in a small bowl. Stir until fully combined. Holding onto the flaps of parchment paper, remove bread from a pan and let it cool before drizzling over the cooled pumpkin bread.
- Allow the bread to cool before slicing serving. Enjoy!
- Store leftovers in an airtight container.
- The pumpkin bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.
Notes
- For Vegan Option: Substitute flax eggs or Bob’s Red Mill gluten-free egg replacer for the eggs.
- For Sugar-Free/Keto Option: Use your favorite sugar-free sweetener like monk fruit, xylitol, or erythritol
- For Paleo/No-Refined Sugar Option: Use pure maple syrup or coconut sugar as the sweetener and skip the glaze.
- Store leftovers in an airtight container.
- The pumpkin bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great simple recipe and just delicious. I didn’t have enough almond flour, so substituted a little sunflower seeds well ground into flour. Yum, yum, yum.
Great simple recipe and just delicious. I didn’t have enough almond flour, so substituted a little sunflower seeds well ground into flour. Yum, yum, yum. I also sub applesauce for fat.
So delicious exactly as written, wow!! Big hit in my house!
Really bad…sorry!!!
Sorry it didn’t turn out for you Jill!
This was awful. I left out a whole half cup of flour and it came out so dry. I also added an extra egg a little bit of oil and a third of a cup of butter. Dry dry
Thanks so much for the recipe. It’s delicious, even without the glaze
Halfway to a good recipe.
I recommend measuring and mixing your dry ingredients first in their own bowl, then your wet ingredients in a separate bowl, sugar first pumpkin after. This will save you from needing to stop and wash your measuring cups and spoons in the middle of the recipe. Whisk dry into wet, pour into pan, smooth the top as much as you can, and bake only 40 minutes.
I find it tastes best cold with a maple frosting on top. I used softened butter, maple syrup, powdered sugar, and pinch of salt.
This pumpkin bread is delicious! I also develop recipes, this is a keeper just as is.
So I wanted to try this alittle different as well.
I added 1/4 cup cocoa powder and 2Tbs of chocolate chips(sugar-free or lactose-free also work).Turned out great, Thank you for sharing your recipes and helping everyone be able to eat with such flavor.
This bread was fantastic! It’s a bit dense, but delicious. Thank you!
Very good recipe. I doubled the recipe to make two loaves and added a teaspoon of psyllium husk powder for added fiber and additional structure to the finished product. I mixed all the ingredients as directed but waited to mix in the baking soda and powder until right before I put the loaves in the oven.
The loaves double in size are are very moist and flavorful. They did look a little dark at the 50 min. mark but were done perfectly. If you wanted the loaves to brown less, cover with foil in the last 10 min. They were perfect for us baked as directed
I made a maple glaze to lightly glaze the loaves with and that really adds sweetness and makes the bread a treat. I plan to make this again but reduce the sugar and serve it as a dinner bread addition to a bread basket (served sliced with honey butter).
We are a celiac safe home and this recipe was a big hit!
I used the ingredients listed, including the superfine almond flour. My bread did not rise at all, and my baking powder is not outdated. I can’t account for what happened but this recipe was a fail. Very disappointed.
Hi JJ, Sorry it didn’t work for you. A few things you can check. How did you measure the almond flour? It’s important not to compact it in the cup. Almond flour baked goods will never quite get the same rise as those made with regular flour, but we also recommend checking your baking soda and baking powder to ensure they are both fresh.