This post may contain affiliate links. To learn more check my disclosure page.
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.
Video
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.
I tried this recipe three times. The first time was decent actually. I used maple syrup and a little bit of granulated sugar. The second time I made it was awful lol it was very dry and had a slightly salty flavor to it. I just gave it one more try. Just in case I had mismeasured things the second time I made it. The recipe was so incredibly dense. I did not compact the flour in the measuring cup and made sure I followed the recipe exactly. The texture was crumbly so I tried making cookies with part if it…just awfully dry and basically no flavor! Throwing this recipe away! Just wasted a bunch of time and money on expensive ingredients!
Hi Rita, we’re so sorry to hear that this recipe has been giving you trouble. Is there a chance that you are using almond meal rather than superfine almond flour? It’s a common mixup that can definitely lead to a dense and crumbly final result.
Great!
Didn’t rise at all. Tasted good but was so flat.
This is a good basic pumpkin recipe. I was just a tad worried of the review with 1 star. However I still gave it a go. I used granulated date sugar by the Date Lady and once everything was combined, I was worried about the battery being too thick. I know it says here that the batter was thick but that didn’t stop my thoughts and anxiety kick up after mixing all together. I also want to note that this recipe has baking soda and from previous baking experiences baking soda needs an acidic to activate it, which I’m not aware that any of the ingredients listed are acidic. So for good measure I added 1 container of apple sauce, the ones that are for snacking, maybe 4oz. I also used the eggs instead of the flax egg. Then I baked for 40 minutes and that was perfect timing because my toothpick came out clear. I used parchment paper in my loaf pan to easily remove it and let it come to cool. It is delicious and has that perfect pumpkin spice flavor and moist texture. It does not crumble when cut into slices, it kept its shape after removing from the loaf pan too. I skipped the glaze.
I don’t know why everyone is saying this recipe is so great. Ive tried it twice and it’s dense and dry. It doesn’t rise at all. Im really trying hard to be gluten free for health reasons but this is not a good recipe. Going to look look elsewhere for another one.
Hi K, how are you measuring the almond flour? It’s important not to compact it in the cup! Of course, 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!
I agree. I just wasted so many ingredients. Nothing about this batter was “thick”. It was so dry. It just burnt.
This recipe is delicious, I’ve made it twice. I followed the directions exactly. Can’t wait to make it for Christmas breakfast for my family.
This pumpkin bread is delicious and perfect! I used 1/2 honey and 1/2 maple syrup in place of sugar. Also only needed 45 min in my oven. Sprinkled walnuts on top instead of streusel to make it healthier. Thanks for this fabulous recipe!
Fantastic* I’ve made this recipe twice omitting the glaze.The first time I doubled using full can of pumpkin and egg replacer. it was very good but dense.
Second time was perfect, again I doubled recipe, used all but a 1/4 cup of 15oz can pumpkin, I am yoke sensitive so I used 5 whites and 2 yokes beaten for 2 loaves and 1/4 cup brown sugar swerve added to the granular swerve otherwise followed instruction as written. Turned out moist and delicious.
My favorite pumpkin bread recipe! Everyone that has tried it, loves it. I always substitute maple syrup for the sugar. So moist and full of flavor!
I made this recipe according to the directions. but I omitted the icing and put a huge amount if pumpkin seeds on top and gently pushed them into the batter. tje bread came out fantastic !
Soo good! I made muffins instead of bread. I am usually really disappointed in gluten free baking so I stopped trying and just avoid. I had almond flour I hand so I gave it a try. I am so impressed! Wish I had seen the comment on adding pecans. That would be amazing as well. Thank you for sharing.
Good and easy. Didn’t have powdered sugar to make the glaze but good without it.
followed exactly and turned out great!
Even without the glaze, this bread is a winner all around. I appreciate the clean ingredients used to make this recipe as I have food sensitivities. I replaced the glaze with crushed pecans and pressed them gently into the top of the bread. My husband really enjoyed the roasted hint of pecan with the pumpkin flavour. Thank you for all your research and persistant efforts in preparing healthy recipes.
Everybody at dinner raved how delicious the pumpkin bread was. They each had a piece to take home except me. Looking forward to some other good recipes.This is a winner, Thank You. Joan
The beautiful pumpkin bread just came out of the oven, looks and smells yummy! I followed the recipe but added nutmeg and lots of cinnamon also walnuts and chocolate chips. Taking it to dinner at a friends house this evening. Thank you! Have a nice day. Joan
I just tried this recipe. Easy to make. Moist Bread. Enjoying a delicious slice with a cup of tea. 🙂
Delicious! I used a local dark maple syrup for the sweetener and I omitted the glaze. I added golden raisins. The bread is so light and moist!