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    Hummusapien » Recipes » Snacks » Best Almond Flour Pumpkin Bread (with a whole can of pumpkin!)
    ★★★★★ from 55 reviews

    Best Almond Flour Pumpkin Bread (with a whole can of pumpkin!)

    Published Sep 6, 2023 · Modified Sep 6, 2023 · by Alexis Joseph · 145 Comments

    Jump to Recipe

    Truly the best Almond Flour Pumpkin Bread on the internet! This super tender, perfectly spiced loaf has become a Hummusapien community favorite. It uses a whole can of pumpkin, comes together in minutes, is gluten free and freezer-friendly. Sure to become your family's go-to autumn bake!

    sliced pumpkin bread with chocolate chips

    HOLY MOLY it's pumpkin season and I'm jumping out of my seat over it.

    The same thing happens every year. I'm so into summer and then as quickly as I fell for the warm weather and watermelon, I'm done and ready for crisp temps and caramel apples. Who relates?

    My Banana Bread with almond flour and Almond Flour Chocolate Banana Bread are some of my most-loved recipes these days, so I knew I had to smush that with my Healthy Pumpkin Bars to make a pumpkin version!

    Ingredients

    • Almond flour: This is what makes the bread so fluffy--it's essential for moistness since it's high in fat. It also adds natural sweetness. Look for super fine blanched kind, not almond meal (which has the skins). I get Kirkland brand at Costco. Really pack it in there (I use my kitchen scale).
    • Oat flour: Another favorite gluten free flour of mine, I love the flavor it adds. Be sure to use certified gluten-free if you have a gluten intolerance. You can also make your own by grinding old-fashioned oats in the Nutribullet or food processor.
    • Pumpkin puree: Make sure the ingredients are just 100% pumpkin and nothing else added. We're using an entire 15oz can, which makes this bread super moist and reduces the need for extra oil. My goal was to use an entire can of pumpkin because let's be honest...how often do you actually use those sad few spoonfuls that you're left with?
    • Maple syrup: This bread is lightly sweetened with my favorite natural liquid sweetener. I also tested this with honey and it works great.
    • Eggs: To bind everything together and contribute to rising. I've made this recipe with flax eggs which work well for a vegan option.
    • Coconut oil: You can also use avocado or vegetable oil for moisture and richness. We're only using 2 tbsp since there's so much pumpkin!
    • Vanilla extract: To enhance the chocolate flavor ever more.
    • Spices: A full tablespoon (I know!!) of cinnamon plus some nutmeg, cloves, and ginger for that classic pumpkin bread flavor.
    • Chocolate chips: I love the pairing of pumpkin and chocolate! If you don't love chocolate chips, I'd increase the maple syrup to ⅔ cup so the bread is sweet enough.
    bowl of pumpkin batter with chocolate chip

    How to make (step by step)

    1. Mix the dry: almond flour, spices, baking powder, baking soda and salt.
    2. Add the wet: pumpkin, maple syrup, eggs, oil and vanilla. Stir in chocolate chips.
    3. Bake for 50 minutes. Let it cool, slice and devour!
    loaf of pumpkin bread

    What makes it healthy?

    This Registered Dietitian is here to say this quick bread is packed with nutrition, my pumpkin pals.

    • Loaded with healthy fats from the almond flour to keep you satiated
    • Packed with energizing B vitamins from whole grain oat flour
    • Boasts a whopping 6.5 g protein and nearly 4 g fiber per slice to promote satiety and regulate blood sugar
    • In addition to being an excellent source of fiber and vitamin A, pumpkin is also packed with antioxidants that help neutralize free radicals in the body and delay onset of disease

    Tips for success

    • Don't substitute the flour: Gluten free baking is finicky. I have only tested this recipe with the combination of almond at oat flour listed below, so I do not recommend straying from that as I can't vouch for the results. I would guess a 1:1 all-purpose gluten free baking flour may work in place of the oat flour, but I can't say for sure. Do not use coconut flour or wheat flour; the bread will not turn out!
    • Use pumpkin puree: Be sure not to use pumpkin pie mix here!
    • Have fun with add ins: Dried cranberries, chopped walnuts, and pecans would all be delish in here. If you forgo the chocolate chips, I'd consider increasing the maple syrup to ⅔ cup.
    slice of pumpkin bread on white plate

    Can I make this vegan?

    Yes! Flax eggs will work here, but the bread may not be as tall.

    How to store

    The best place to store this pumpkin bread is on the countertop in an air-tight container for up to 3 days. It stays moist for a surprisingly long time!

    If you still have some left, you can store in the fridge for up to a week or more and it will stay moist.

    Can I freeze pumpkin bread?

    Yes! Simply wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter when you’re ready to eat.

    slices of pumpkin bread

    More healthy pumpkin recipes

    • Pumpkin Baked Oatmeal
    • Healthy Pumpkin Pancakes
    • Gluten Free Pumpkin Muffins
    • No Bake Pumpkin Cookies
    • Pumpkin Pie Smoothie

    I hope you’re as in love with this delectable Pumpkin Bread as I am! If you make it, please leave a comment and star rating letting me know how it turned out. I’m so grateful for your feedback!

    Click here to see the step-by-step web story instructions for this recipe!

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    sliced pumpkin bread with chocolate chips

    Best Almond Flour Pumpkin Bread (with a whole can of pumpkin!)

    ★★★★★ 5 from 55 reviews
    • Author: Alexis Joseph
    • Prep Time: 10 min
    • Cook Time: 50 min
    • Total Time: 1 hour
    • Yield: 1 standard loaf 1x
    • Category: Dessert
    • Method: Oven
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    Truly the best Almond Flour Pumpkin Bread on the internet! This super tender, perfectly spiced loaf has become a Hummusapien community favorite. It uses a whole can of pumpkin, comes together in minutes, is gluten free and freezer-friendly. Sure to become your family's go-to autumn bake! Also great topped with my Cream Cheese Frosting. 


    Ingredients

    Units Scale
    • 1 ¼ cups super fine blanched almond flour, packed (163g)
    • 1 ¼ cup certified GF oat flour* (124g)
    • 1 tbsp cinnamon
    • ½ tsp ground ginger
    • ½ tsp ground cloves
    • ¼ tsp nutmeg
    • 1 tsp baking soda
    • ½ tsp baking powder
    • ½ tsp fine sea salt
    • 1 15oz can pumpkin puree
    • 2 large eggs (or 2 flax eggs for vegan)
    • ½ cup pure maple syrup
    • 2 tbsp avocado oil or melted coconut oil
    • 1 tsp vanilla extract
    • ½ cup chocolate chips, plus more for topping

    Instructions

    1. Preheat oven to 350F. Grease a 9x5 in loaf pan.
    2. Place almond flour, oat flour, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder and salt in a large bowl. Whisk to combine.
    3. Place pumpkin, eggs, maple syrup, oil and vanilla in a medium mixing bowl. Whisk until smooth.
    4. Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips.
    5. Spoon mixture into loaf pan. Top with additional chocolate chips. Bake for about 50 minutes, or until a knife comes out almost clean. Allow bread to cool in pan for at least 30 minutes before carefully removing and transferring to a wire rack to cool completely.

    Notes

    *TO MAKE OAT FLOUR: If you don’t have store bought, make your own by grinding the old fashioned oats in the blender until it resembles a very fine flour. The finer it is, the fluffier the consistency!

    FLOUR NOTE: This recipe will not turn out with other flours like all purpose or coconut flour. Like all gluten free flours, almond and oat flour have unique properties and are not 1-to-1 substitutes for other flours. Try my Pumpkin Gingerbread or Pumpkin Muffins if you'd like a recipe with all purpose/wheat flour.

    TO MAKE VEGAN: Use two flax eggs. (Combine 2 tbsp ground flax with 6 tbsp warm water in a small bowl. Set aside to gel for 5 minutes.) The bread is slightly more fluffy with eggs versus flax.

    Keywords: almond flour pumpkin bread

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    Reader Interactions

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    1. Karen says

      November 16, 2023 at 12:56 am

      This was an amazing pumpkin bread! I am not gluten free but like to bake with almond flour. Followed the recipe but substituted walnuts for chocolate chips (just because I didn't have any) and my friends loved it, even my friend who is a professional baker 🙂 It is nice to make something tastes great but something my gulten and dairy free friends can also enjoy. I just bought chocolate chips and will be making it again. Thank you!

      ★★★★★

      Reply
      • Alexis Joseph says

        November 16, 2023 at 5:46 pm

        That's so awesome, Karen! I agree--when you can find a delicious recipe that also checks those boxes, it's a huge win. Thanks for your thoughtful review!

        Reply
    2. Sandra PARSONS says

      November 10, 2023 at 9:07 pm

      Can you use just some regular pancake syrup instead of pure, maple syrup I am diabetic and that’s why I’m using the almond flour recipe and I have some lite syrup. It’s raining really bad and I can’t stay good so I can’t go to the store. Plus I don’t really have the money to buy the syrup.

      Reply
      • Alexis Joseph says

        November 11, 2023 at 3:29 pm

        Hi there! I really wouldn’t recommend pancake syrup—what about honey and you could use a bit less? I also haven’t tested it with pancake syrup. Let me know what you try and I hope it works!

        Reply
    3. Susan says

      November 09, 2023 at 1:52 am

      This pumpkin bread was moist and devilishly delicious!!

      Used raisins instead of choc chips ( 1 C.)

      You’d never know it’d was gluten free!!

      Could ice it also if wanted.

      Will make agsin again and again ⭐️⭐️⭐️⭐️⭐️

      ★★★★★

      Reply
      • Alexis Joseph says

        November 09, 2023 at 7:46 pm

        Yummm would be so delish with icing. Thanks Susan!

        Reply
    4. CS says

      October 23, 2023 at 8:24 pm

      This recipe is AMAZING!! We made it last night and half the loaf is already gone. It has incredible flavor and I actually caught myself smiling to myself this morning when I was eating it because it’s so good. I already told my boyfriend we’re going to need to make another later this week.

      ★★★★★

      Reply
      • Alexis Joseph says

        October 24, 2023 at 4:47 pm

        Ahhh you made my day! I'm seriously so excited to hear how much you loved it. Thank you for letting me know!

        Reply
    5. Kathryn says

      October 13, 2023 at 11:45 pm

      I’ve made this recipe 5x over! So good. To make it gluten free, I sub out the wheat flour with equal parts GF oats and flax seed meal. Delicious. And use dairy free choc chips.

      ★★★★★

      Reply
      • Alexis Joseph says

        October 15, 2023 at 7:44 pm

        I'm so glad you like these! They don't call for wheat flour--are you thinking of another recipe? So happy you loved them regardless!

        Reply
        • Kathryn says

          October 29, 2023 at 6:21 pm

          Whoops! I should say subbed out the GF oat flour with equal parts GF oats and flax seed meal! I read it as wheat flour (somehow?!)! Thanks for sharing this recipe! It’s so good!

          ★★★★★

          Reply
          • Alexis Joseph says

            October 30, 2023 at 3:56 pm

            Perfect!

    6. Jessie says

      October 06, 2023 at 4:50 pm

      This is the recipe I keep coming back to- it is just THAT good. I’ve added zucchini to it as well and the kids love it as much as I do. Thanks for such a great recipe! Yum!

      ★★★★★

      Reply
      • Alexis Joseph says

        October 06, 2023 at 6:42 pm

        Best feedback ever! How awesome that it works with zucchini too, I'll have to try that!! Thanks so much for the glowing review.

        Reply
    7. Val says

      October 06, 2023 at 4:13 pm

      This pumpkin bread is an absolute DREAM!!!! It's just such a perfect combination of spices, perfect level of moisture, perfect amount of sweetness (not too much but enough to boost the pumpkin), and it has chocolate chips! Literally firing on all fronts LOL.
      I followed the recipe to a T and wouldn't change a thing - it's perfect in every way as is. I love that it's not overly sweet and is a great breakfast bread/snack, but the chocolate chips also make it super dessert-appropriate! So there may or may not have been days where people may have savored 3 slices...? 😉
      This didn't last long for us and will be making on repeat all of fall!

      ★★★★★

      Reply
      • Alexis Joseph says

        October 06, 2023 at 6:43 pm

        3 slices or nothing!! Thank you tons, Val. I love enjoying this one for breakfast too. So yummy with melty chocolate chips (and divine with coffee might I add). Thanks a million for the wonderful feedback!

        Reply
    8. Cin mcgregor says

      October 03, 2023 at 10:56 pm

      Could we just use all almond flor and add walnuts and raisins? Would love to try this❤️

      Reply
      • Alexis Joseph says

        October 04, 2023 at 2:13 am

        It won’t turn out the same with almond flour—it would be too moist. I’d suggest using a different recipe if you need all almond since I’ve only tested this as written. But you can definitely add walnuts and raisins!

        Reply
    9. Sue says

      October 03, 2023 at 8:04 pm

      Made this today, so easy and delicious and just the right amount of sweetness!

      ★★★★★

      Reply
      • Alexis Joseph says

        October 03, 2023 at 10:11 pm

        I'm so glad, thanks Sue!

        Reply
    10. Sarah says

      October 03, 2023 at 1:13 pm

      Absolutely delicious! This bread did not last long at our house! Im wondering how long I have to wait to make it again 😅 Thanks for the great recipe!

      ★★★★★

      Reply
      • Alexis Joseph says

        October 03, 2023 at 4:24 pm

        You made my day! Thanks, Sarah!

        Reply
    11. Donna says

      September 29, 2023 at 1:48 pm

      this was delicious.

      ★★★★★

      Reply
      • Alexis Joseph says

        September 29, 2023 at 4:35 pm

        I'm thrilled you loved it Donna, thank you!

        Reply
    12. Lauren says

      September 28, 2023 at 12:27 am

      Salivating just thinking about this! Can’t wait to make it again!

      ★★★★★

      Reply
      • Alexis Joseph says

        September 28, 2023 at 1:39 am

        Right?? My fave!

        Reply
    13. Angela Pote says

      September 24, 2023 at 3:19 pm

      This is hands down my favorite recipe. I do sub out the oat flour with 1/4 cup of vanilla protein powder and increase almond for 2 cups. My question, have you ever added apples? I am excited to make your other recipes as well. But this one is a hit with friends and family.

      ★★★★★

      Reply
      • Alexis Joseph says

        September 24, 2023 at 5:50 pm

        I’m so glad those worked, thanks for letting me know! I think you could add 1/2 cup of diced apple. I’d worry it may be too moist with any more…

        Reply
    14. Sarah says

      September 13, 2023 at 3:58 pm

      Can this recipe be used as muffins as well?

      Reply
      • Alexis Joseph says

        September 13, 2023 at 5:23 pm

        Yes! For muffins, I'd bake for 24 minutes and then check doneness. Enjoy and let me know how they turn out!

        Reply
    15. Tracy says

      September 13, 2023 at 1:44 am

      Delicious! This will definitely be my new go to recipe for pumpkin bread. I also made muffins with this recipe. So so good!!!

      ★★★★★

      Reply
      • Alexis Joseph says

        September 13, 2023 at 1:59 am

        I love it! Thanks so much Tracy!

        Reply
        • Tracy Gelal says

          September 27, 2023 at 8:02 pm

          You're so welcome, I love your recipes! I just made them again and I didn't have a whole can of pumpkin because I used it to make your brownies. So I substituted with half pumpkin, half applesauce and they were still amazing!

          ★★★★★

          Reply
          • Alexis Joseph says

            September 27, 2023 at 9:32 pm

            Oh wow that’s so good to know!! Thank you!

    16. Laura says

      August 26, 2023 at 3:05 pm

      This was absolutely fabulous. Tender and moist! My whole family loved it!!!!

      ★★★★★

      Reply
      • Alexis Joseph says

        September 06, 2023 at 12:37 pm

        Hooray for pumpkin bread season! Thanks so much, Laura!

        Reply
    17. Sarah Mahaffey says

      December 05, 2022 at 7:24 pm

      Just wanted to say I've been making this for my teen boys (and husband) for MONTHS and they absolutely love it. We have autoimmune disease in our house and my family doesn't even miss the gluten at all. Thanks for giving us such great recipes for the whole family, we appreciate you. (And we miss you in C-bus!)

      Reply
      • Alexis Joseph says

        December 06, 2022 at 2:51 pm

        Awww thank you Sarah, that made my day! You'll have to try the GF double chocolate banana bread version as well. XOXO

        Reply
    18. Anna says

      November 29, 2022 at 1:35 am

      I love this recipe!! I've been making it during the holidays for like 3 years now, and everyone always tells me how much they enjoy it! My young cousins almost ate an entire loaf by themselves haha, loved by adults and kids alike!
      Thank you so much!! <3

      ★★★★★

      Reply
      • Alexis Joseph says

        November 29, 2022 at 7:10 pm

        Best compliment ever! Thank you so much, Anna 🙂

        Reply
    19. Ruth says

      October 11, 2022 at 3:27 pm

      This recipe is amazing! I didn’t have syrup so I used honey and it turned out wonderful. I’m about to make a second loaf.

      ★★★★★

      Reply
      • Alexis Joseph says

        October 11, 2022 at 5:30 pm

        Love the idea of using honey, thank you so much Ruth!

        Reply
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    Well HELLO there! I'm Alexis Joseph, a registered dietitian, restaurateur and mama. Welcome to Hummusapien, a healthy food blog brimming with nourishing (always delish!) recipes plus inspiration to help you live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cooking.

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