Almond Flour Pumpkin Bread

5 from 12 votes
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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 on a wire cooling rack

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!


  • 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.
almond flour pumpkin bread recipe ingredients

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.

almond flour pumpkin bread in a sliver baking pan

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.

almond flour pumpkin bread sliced on a cooling rack

More Pumpkin Recipes To Try

5 from 12 votes

Almond Flour Pumpkin Bread

Servings: 10 slices
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
almond flour pumpkin bread sliced on a sliver cooling rack
This almond flour pumpkin bread is moist, perfectly spiced, and is full of pumpkin flavor. Naturally gluten-free, grain-free, and dairy-free. 


  • 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


  • 1/2 cup powdered sugar, You can substitute your favorite sugar-free powdered sugar.
  • 1 teaspoon pure vanilla extract
  • 3 teaspoons water


  • 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.


  • 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.



  • 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.
Mama says, “always check check your labels!”


Serving: 1sliceCalories: 419kcalCarbohydrates: 30gProtein: 14gFat: 30gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 37mgSodium: 183mgPotassium: 64mgFiber: 7gSugar: 18gVitamin A: 1962IUVitamin C: 1mgCalcium: 147mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

About Audrey Roberts

I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.

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5 from 12 votes

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Recipe Rating


  1. 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.

  2. 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!

  3. 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.

  4. 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 !

  5. 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.

  6. 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.

  7. 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

  8. 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

  9. 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!