This easy recipe for almond flour pumpkin bread is moist, perfectly spiced, and full of pumpkin flavor. This healthy pumpkin bread recipe is also naturally gluten-free, grain-free, and dairy-free. 

 

Almond Flour Pumpkin Bread

Pumpkin bread is one of the most popular fall treats to bake. It’s a sweet quick bread that is similar to banana bread because it does not require yeast, but it is leavened with baking powder and baking soda.

This healthy pumpkin bread is made a little different than traditional pumpkin bread because it is made with almond flour. It’s a healthier flour option since it is packed with protein, healthy fats, and fiber. Almond flour is also gluten-free, grain-free, and is low in carbohydrates.

Baking with almond flour is different than baking with traditional wheat flour or gluten-free flour blends made with rice. It has a mild nutty flavor, and baked goods made with almond flour have a thicker and denser texture.

Making almond flour pumpkin bread is an easy one-bowl recipe. It only takes a few simple ingredients to make this pumpkin bread. You can see just how easy it is to make in the recipe photos and recipe video.

Ingredients In Almond Flour Pumpkin Bread

Pumpkin Puree: The pumpkin puree not only gives this bread it’s flavor but also is key for the bread’s moist texture. The pumpkin is the reason this bread does not need oil. It’s really important that you use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling (or mix) is pre-sweetened and has added spices in it. If you were to use pumpkin pie filling in place of the canned pumpkin puree, the pumpkin bread will be way too sweet and spicey! 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.

Baking powder and baking soda: These leavening agents provide lift and fluffy texture.

Salt: Helps balance and enhance the flavors.

Pumpkin Spice, Cinnamon, Pure Vanilla Extract: These ingredients are what make this pumpkin bread so flavorful. If you want to make your own pumpkin pie spice, it is super easy. Check out this recipe for Pumpkin Pie Spice from All Recipes.

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.

How To Make Almond Flour Pumpkin Bread

• 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 the 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.
• 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!

Is Almond Flour Gluten-Free

Yes, almond flour is gluten-free. The flour is made by finely grinding blanched almonds into a flour. Almond flour is also grain-free and is a low carb flour. It is often used in Paleo and Keto recipes as well.

How to Store Almond Flour Pumpkin Bread

This pumpkin bread does not need to be refrigerated. Store leftovers in an airtight container or plastic storage bag.

How To Freeze Almond Flour Pumpkin Bread

The pumpkin bread can be easily frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a plastic freezer bag. The loaf can be frozen up to 3 months.

Tips For Making The Best Almond Flour Pumpkin Bread

• 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.

Ingredient Substitutions For Almond Flour Pumpkin Bread

This almond flour pumpkin bread is easily made with ingredient substitutions for those following a vegan, low carb, paleo, or  keto diet.

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.

 

Easy Almond Four Pumpkin Bread

You are going to love how easy this almond flour pumpkin bread is to make! This super moist pumpkin quick bread is a healthy fall treat. Packed with the flavors of pumpkin and pumpkin spice it is sure to become one of your favorites to bake this fall!

More Pumpkin Recipes

• Gluten-Free Pumpkin Bars {Dairy-Free Option}
• Gluten-Free Pumpkin Crumb Muffins {Dairy-Free Option}
• Gluten-Free Pumpkin Cookies {Dairy-Free Option}

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