Almond flour pumpkin bread is gluten free, naturally sweetened and full of pumpkin and fall spices! It’s perfect for breakfast with a cup of coffee or snack with vegan pumpkin cream cheese on top.
Sweetened naturally with maple syrup, and made with pumpkin puree and all the fall spices, I know you’ll love this pumpkin bread recipe with almond flour!
If you follow me on Instagram, then you know there’s no one out there more excited for pumpkin season more than me! Pumpkin bread is such a quintessential fall baked good, I practically make a loaf each week to snack on, which is why I’m so excited to share this healthy and delicious pumpkin bread recipe with you!
Almond flour gives this pumpkin bread an incredibly soft and moist texture — exactly how a delicious pieces of pumpkin bread should taste. A nice thick slice makes for a delicious healthy treat or snack! I’ve even shared this loaf with people who are not gluten and dairy free, and they loved it. So if you’re thinking it won’t be as good as a slice from your local bakery, prepare to be surprised!
And if you are dairy free and missing pumpkin cream cheese, I got you! Be sure to check out my vegan pumpkin spice cream cheese made with cashews! It’s easy to make in a blender with just a few simple ingredients, and tastes delicious on top of this almond flour pumpkin bread.
ingredients for almond flour pumpkin bread
- blanched almond flour – I do not recommend using almond meal
- tapioca flour – this flour helps the bread from being TOO moist and helps the almond bread bind together. Do not omit!
- pumpkin puree
- pumpkin spice
- cinnamon
- nutmeg
- eggs
- creamy unsweetened almond butter
- coconut oil
- maple syrup
- vanilla
- baking soda
- salt
- pumpkin seeds (optional)
equipment/ utensils:
- bread pan (affiliate link)
- mixing bowls (affiliate link)
- wooden spoon
how to make almond flour pumpkin bread
Making this almond flour loaf of pumpkin bread is easy! You don’t need any fancy equipment or a mixer to make this recipe
- Prepare & preheat. Grease a loaf pan with coconut oil or cooking spray and preheat the oven to 350 degrees F.
- Combine the wet ingredients. Combine the wet ingredients including pumpkin puree and stir together.
- Combine the dry ingredients. Whisk the dry ingredients together.
- Mix ingredients together. Add the dry ingredients to the we ingredients and use a wooden spoon to mix the ingredients together until just combined.
- Pour into loaf pan and bake. Pour the batter into a prepared loaf pan, place in the oven and bake for 40-45 minutes.
- Cool and enjoy! Let the bread cool before slicing with a bread knife. Top with nut butter or vegan pumpkin spice cream cheese, and enjoy!
Store this bread on the counter for 1-2 days and then in the fridge. I haven’t tried freezing it, however I think that would work too if you wanted to enjoy some later.
how to make bread with almond flour
Making bread with almond flour is essentially the same as making bread with any other flour. You don’t have to do anything special to almond flour.
I do recommend measuring the almond flour for this recipe by using a scoop to scoop the flour from the bag into a measuring cup. This will ensure that you have the correct amount of flour and not too much. When we “dunk” the measuring cup into the bag of flour and pack it in, we often get way too much flour, which will ultimately give you a super dense, and dry bread.
Is almond meal the same as almond flour?
No! Almond meal is typically made from raw (unpeeled) almonds, whereas almond flour is made from blanched (peeled) almonds. Compared to almond meal, almond flour has a finer texture and lighter color, which is typically better for most baked goods.
Almond Flour Pumpkin Bread
Ingredients
- 2 cups blanched almond flour*
- 1/4 cup tapioca flour
- 2 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup creamy almond butter
- 2 large eggs
- 2 tbsp. coconut oil
- 1 tsp. vanilla
Instructions
- Preheat oven to 350ºF and grease a loaf pan with cooking spray or coconut oil.
- In medium bowl whisk almond flour, tapioca flour, pumpkin pie spice, cinnamon, nutmeg, baking soda and salt.
- In large bowl whisk together pumpkin puree, almond butter, and maple syrup. Add in eggs, coconut oil and vanilla extract and whisk until smooth.
- Pour dry ingredients into large bowl of wet ingredients. Use a wooden spoon to stir until just combined — don’t overmix!
- Pour batter into prepared loaf pan. Top with pumpkin seeds if desired.
- Bake pumpkin bread for 40-45 minutes. If you see the top of the bread browning, cover with foil and continue baking.
- Remove bread from oven and let cool on a wire rack. Once bread is completely cooled, slice and enjoy!**
Notes
more pumpkin bread recipes you will fall in love
- best healthy pumpkin zucchini bread
- gluten free pumpkin zucchini bread {GF & DF}
- better than starbucks pumpkin bread
- pumpkin birthday cake bread {GF & DF}
pin this recipe for later!
