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!
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.
How to make (step by step)
- Mix the dry: almond flour, spices, baking powder, baking soda and salt.
- Add the wet: pumpkin, maple syrup, eggs, oil and vanilla. Stir in chocolate chips.
- Bake for 50 minutes. Let it cool, slice and devour!
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.
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.
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!
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Best Almond Flour Pumpkin Bread (with a whole can of pumpkin!)
- 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
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
- 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
- Preheat oven to 350F. Grease a 9x5 in loaf pan.
- Place almond flour, oat flour, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder and salt in a large bowl. Whisk to combine.
- Place pumpkin, eggs, maple syrup, oil and vanilla in a medium mixing bowl. Whisk until smooth.
- Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips.
- 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
Karen says
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!
★★★★★
Alexis Joseph says
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!
Sandra PARSONS says
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.
Alexis Joseph says
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!
Susan says
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 ⭐️⭐️⭐️⭐️⭐️
★★★★★
Alexis Joseph says
Yummm would be so delish with icing. Thanks Susan!
CS says
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.
★★★★★
Alexis Joseph says
Ahhh you made my day! I'm seriously so excited to hear how much you loved it. Thank you for letting me know!
Kathryn says
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.
★★★★★
Alexis Joseph says
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!
Kathryn says
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!
★★★★★
Alexis Joseph says
Perfect!
Jessie says
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!
★★★★★
Alexis Joseph says
Best feedback ever! How awesome that it works with zucchini too, I'll have to try that!! Thanks so much for the glowing review.
Val says
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!
★★★★★
Alexis Joseph says
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!
Cin mcgregor says
Could we just use all almond flor and add walnuts and raisins? Would love to try this❤️
Alexis Joseph says
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!
Sue says
Made this today, so easy and delicious and just the right amount of sweetness!
★★★★★
Alexis Joseph says
I'm so glad, thanks Sue!
Sarah says
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!
★★★★★
Alexis Joseph says
You made my day! Thanks, Sarah!
Donna says
this was delicious.
★★★★★
Alexis Joseph says
I'm thrilled you loved it Donna, thank you!
Lauren says
Salivating just thinking about this! Can’t wait to make it again!
★★★★★
Alexis Joseph says
Right?? My fave!
Angela Pote says
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.
★★★★★
Alexis Joseph says
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…
Sarah says
Can this recipe be used as muffins as well?
Alexis Joseph says
Yes! For muffins, I'd bake for 24 minutes and then check doneness. Enjoy and let me know how they turn out!
Tracy says
Delicious! This will definitely be my new go to recipe for pumpkin bread. I also made muffins with this recipe. So so good!!!
★★★★★
Alexis Joseph says
I love it! Thanks so much Tracy!
Tracy Gelal says
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!
★★★★★
Alexis Joseph says
Oh wow that’s so good to know!! Thank you!
Laura says
This was absolutely fabulous. Tender and moist! My whole family loved it!!!!
★★★★★
Alexis Joseph says
Hooray for pumpkin bread season! Thanks so much, Laura!
Sarah Mahaffey says
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!)
Alexis Joseph says
Awww thank you Sarah, that made my day! You'll have to try the GF double chocolate banana bread version as well. XOXO
Anna says
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
★★★★★
Alexis Joseph says
Best compliment ever! Thank you so much, Anna 🙂
Ruth says
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.
★★★★★
Alexis Joseph says
Love the idea of using honey, thank you so much Ruth!