Looking for a wholesome, cozy fall treat? This Almond Flour Pumpkin Bread combines the moist richness of pumpkin with the nutty flavor of almond flour, making it a gluten-free, flavorful option for breakfast, snack, or dessert. Perfectly spiced with cinnamon, nutmeg, and a hint of ginger, this bread is simple to make yet impressively delicious.
Why You’ll Love This Recipe
- Moist, tender texture from almond flour and pumpkin puree.
- Naturally gluten-free, suitable for many dietary needs.
- Warm autumn spices make it perfect for fall.
- Easy to make ahead and store for several days.
- Great for breakfast, snacks, or a cozy dessert.
Ingredients
Dry Ingredients:
2 cups almond flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
Wet Ingredients:
1 cup pumpkin puree
3 large eggs
¼ cup maple syrup or honey
¼ cup melted coconut oil or butter
1 teaspoon vanilla extract
Optional Add-ins:
½ cup chocolate chips or chopped walnuts
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, combine almond flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together pumpkin puree, eggs, maple syrup, melted oil, and vanilla.
- Pour wet ingredients into dry ingredients and mix until just combined. Fold in chocolate chips or walnuts if using.
- Pour batter into prepared loaf pan and smooth the top.
- Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
Tips & Variations
- Extra Moisture: Add 2 tablespoons of yogurt or applesauce for even more moistness.
- Spices: Adjust cinnamon, nutmeg, or ginger to your taste.
- Sweetener: Swap maple syrup for honey or coconut sugar.
- Toppings: Sprinkle with pumpkin seeds, drizzle with glaze, or dust with powdered sugar for presentation.
Storage & Freezer Instructions
- Store cooled bread in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week for longer freshness.
- Freeze slices individually wrapped for up to 2 months; thaw overnight in the refrigerator.
Serving & Pairing Ideas
- Serve warm with a pat of butter or nut butter.
- Pair with coffee, chai tea, or a pumpkin spice latte.
- Top with cream cheese frosting for a decadent treat.
- Great alongside fresh fruit for brunch or snack time.
Frequently Asked Questions
Is this bread truly gluten-free?
Yes, it’s made entirely with almond flour, which is naturally gluten-free. Just make sure your baking soda and any add-ins are gluten-free too.
Can I make this bread vegan?
You can try substituting eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and using coconut oil. Texture may vary slightly.
Why does almond flour bread sometimes crumble?
Almond flour lacks gluten, which gives structure. Mixing gently and adding enough eggs helps keep the bread moist and cohesive.
Can I add other flavors?
Yes! Pumpkin pairs well with chocolate chips, walnuts, pecans, or even dried cranberries. Spices can also be adjusted to taste.
Ready to Make It?
This Almond Flour Pumpkin Bread is moist, flavorful, and naturally gluten-free—perfect for fall mornings, cozy afternoons, or as a healthy dessert option. Pin this recipe, bake it fresh, and share with family and friends for an autumn treat everyone will love!
You Might Also Like
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- Stuffed Chicken Breast with Cranberries and Goat Cheese – Savory and slightly sweet main dish with seasonal flair.
Almond Flour Pumpkin Bread
- Total Time: PT1H10M
- Yield: 1 loaf (12 slices) 1x
Description
Moist, gluten-free pumpkin bread made with almond flour and warm fall spices. Perfect for breakfast, snack, or dessert.
Ingredients
2 cups almond flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
1 cup pumpkin puree
3 large eggs
¼ cup maple syrup or honey
¼ cup melted coconut oil or butter
1 teaspoon vanilla extract
Optional: ½ cup chocolate chips or chopped walnuts
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Combine dry ingredients in a bowl.
3. Whisk together wet ingredients in a separate bowl.
4. Pour wet into dry ingredients; mix until just combined. Fold in optional add-ins.
5. Pour batter into prepared pan and smooth top.
6. Bake 45–55 minutes until toothpick comes out clean.
7. Cool in pan 10 minutes; transfer to wire rack.
8. Slice and serve warm or at room temperature.
Notes
Add yogurt or applesauce for extra moistness.
Adjust spices to taste.
Top with pumpkin seeds, glaze, or powdered sugar.
Store in airtight container; freeze slices if desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg