Truly the best recipe for Almond Flour Pumpkin Bread on the internet! This crazy moist, super delish, perfectly spiced healthy pumpkin bread has become a Hummusapien community favorite. It uses a whole can of pumpkin, is naturally sweetened (and lower in sugar!), comes together in minutes, and is gluten free. Sure to become your family's go-to loaf!
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!
Star ingredients
- Almond flour: I developed this recipe with almond flour because it makes this so fluffy and crazy moist. Paired with the moisture in the pumpkin, we only need a smidge of added oil. I also love the natural sweetness it lends to this loaf! 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: I set out to create a recipe using an entire 15oz can of pumpkin because how often do you actually use those sad few spoonfuls of pumpkin that you're left with? It which this bread super moist and reduces the need for extra oil.
- Maple syrup: This bread is lightly sweetened with my favorite natural liquid sweetener. I tested this with less and it was NOT as delish--even with ½ cup, it's not super sweet! Most recipes for pumpkin bread have double the sugar.
- Spices: Most recipes for pumpkin loaves use less but I went a different route--I love a full tablespoon (I know!!) of cinnamon plus some nutmeg, cloves, and ginger for that classic pumpkin bread flavor.
My top tips to make this extra fab
- 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 because it's so amazing and moist as written. 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!
- 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 definitely recommend increasing the maple syrup to ⅔ cup.
Storing leftovers (if you have any!)
The best place to store this pumpkin bread is on the countertop in an air-tight container for up to 2 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.
To freeze, 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.
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!
Print
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 recipe for Almond Flour Pumpkin Bread on the internet! This crazy moist, super delish, perfectly spiced healthy pumpkin bread has become a Hummusapien community favorite. It uses a whole can of pumpkin, is naturally sweetened (and lower in sugar!), comes together in minutes, and is gluten free. Sure to become your family's go-to loaf!
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 extra virgin olive 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 mixing bowl. Whisk to combine.
- Add pumpkin, eggs, maple syrup, oil and vanilla. Mix until just combined. Fold in chocolate chips.
- Spoon mixture into loaf pan and smooth out the top with a rubber spatula. 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. Store on the counter for 2 days then transfer to the fridge (it stays moist for days!).
Notes
I originally wrote this recipe with avocado or coconut oil but I now make nearly all baked goods with good extra virgin olive oil. It heightens the flavor and is so good for you! This used to call for mixing dry and wet separately but I tested this in 1 bowl and it worked great. Less dishes!
*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 Healthier Pumpkin Banana Bread 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.
Barbara F says
Hi, great loaf of pumpkin bread:D My dog is sad because he doesn’t get the last of the canned pumpkin, but I’m okay with that.
Just wondering about subbing the choc chips with chopped dates, or using soaked dates in place of maple syrup, since they have less of a glycemic spike in the body?
Alexis Joseph, MS, RD says
Thanks so much, Barbara! I'm not sure how using soaked blended dates instead of maple would change the texture. It would def be less sweet. Subbing chopped dates for the chips would work, but again less sweet and the bread isn't very sweet as is 🙂 LMK if you experiment!
Carol says
I have celiac and this is my go to pumpkin bread. I've made it at least a dozen times. So delicious. Thanks for the recipe!
Alexis Joseph, MS, RD says
This makes me SO happy to hear, I really appreciate the feedback Carol!
Marilyn says
Going to make this today! Eager to try that first warm bite!
If I love it, fully expect to, I will want to make it with way less carbs to share with my diabetic people. Maple syrup or honey are way too high.
Any recommendations?
Thanks! Marilyn
Alexis Joseph, MS, RD says
Hi Marilyn! I don't use low carb sweeteners and haven't tested any in this recipe, so I can only guarantee the results as written, sorry! If you regularly bake with something like monkfruit liquid sweetener etc.and they tend work as subs then you could try that? That said, without chocolate chips, as written 1 slice (1/12 of loaf) has 20g carbs.
Marilyn says
Thank you. I have sugar free chocolate chips I use occasionally so my hubby can have some of his favorite, chocolate. But 1/2 cup syrup is too much for him. I'll experiment. May half syrup & have something else...or maybe that will be sweet enough. But I wonder if the lower amount of liquid will affect the recipe negatively. I'll work on it!
Thanks for your recipes.
Alexis Joseph, MS, RD says
Since there’s a whole can of pumpkin, it will be barely sweet if you cut the maple in half (it’s just sweet enough with 1/2) cup. I don’t think the 1/4 cup liquid will make a difference but I’d def sub with something so it still tastes good 🙂 good luck!
Jordan says
This bread is so good! It’s not super sweet if you’re expecting like a regular pumpkin loaf, But for my preferences, it’s perfect. I love the combination of oats and almond flour. I’m lazy and I just chuck everything in a blender, including some oats instead of making oat flour And it comes out perfect every time.
Alexis Joseph, MS, RD says
Love to hear this, thanks Jordan! I really appreciate you taking the time to let me know you made it and loved it 🙂
Kerry says
I made this today and it is delicious. I used the blender to make oat flour with gluten free oats. It was fairly fine but still tiny bits of oats. Using a 9x5 loaf pan on 350, it was not nearly cooked at 50 min. I cooked it for another 30 minutes. It is very moist but cooked. I don't see anyone else commenting on the time... have you heard of this happening?
Also, I used Lily's sugar free chips and they taste like regular chips. so good!
Alexis Joseph, MS, RD says
Oh shoot I haven't heard of that ever happening! I'm wondering if a measurement was off like too little flour? So sorry but glad it tasted good!
Jami says
I’m allergic to oats. Can I use gf all purpose flour instead?
Alexis Joseph, MS, RD says
I haven't tested it with that I'm sorry! I would think it would work??
Jami says
It worked! And it tasted great! Thanks for the recipe.
Alexis Joseph, MS, RD says
WOOO so glad!
Melinda Wilcox says
Yikes this is good! I have made around 100 different gf sweet quick breads and this is one of the tastiest. The combo of oat/almond gives the texture and the pumpkin/spice gives the flavor. I did weigh the ingredients. I always make a tester and I kicked up the spice/vanilla a bit to suit. I made a small loaf and mini muffins. the muffins bake at 375 for 5 minutes to enhance the rise and then down to 350. thanks for this recipe.
Ashley says
Can you just do extra almond flour instead of oat flour? I read your comment and see that you can’t substitute different flowers but I’m wondering if more of just almond flour would be OK
Alexis Joseph, MS, RD says
Unfortunately not, it would be way too moist! You can blend oats in the blender if you don’t have oat flour.
Colleen Weber says
You can use 2.5 cups of only almond flour if you reduce the amount of pumpkin puree to only 1/2 a cup.
Tanya says
Hi Alexis, I made this pumpkin bread last year (flavor was amazing!), subbing pecans for the chocolate chips. To replace the sweetness of the choc chips, I tried increasing the maple syrup to ⅔ cup, but the bread came out too moist. Would you recommend a dry sweetener to make up for the lack of choc chips, like coconut or date sugar? And how much? I also don't use oil...should I sub with an equal amount of unsweetened applesauce or mashed banana? I used applesauce last time and didn't know if that also made it too moist. Thanks so much for your help! 🙂
Alexis Joseph, MS, RD says
Hi there! I haven’t tested this bread with an oil free option, but I would guess applesauce would work? I’m not sure how it would alter the texture. Sure you can try a dry sweetener, I haven’t tested that either though but any granulated sugar you use, 2-4 tbsp I’d guess. Good luck experimenting!
Tanya says
Thank you 🙂 !!! I appreciate your help!
Emily says
This bread is so so good! I’ve made it many times. My husband, 4 year old, and I all love it. I love that it has nutritious ingredients and is not difficult to make.
Alexis Joseph, MS, RD says
Awww so pumped your 4 year old loves it! Mine does too 🙂 I so appreciate your kind feedback Emily.
Kori Daniel says
I love this pumpkin loaf! It completed our lovely fall Sunday.
Alexis Joseph, MS, RD says
Yessss was so excited to hear your feedback!! Thanks so much 🙂
Nyla says
New Fav Fall Baking! I’ve made the banana bread version of yours many times so seeing you had a pumpkin version was a no brainer to try. Perfectly moist and spiced. Love the almond flour that adds protein and moisture. 10 stars!
Alexis Joseph, MS, RD says
Wow ultimate compliment! That means so much 🙂 you must try the chocolate banana one too!
Esse says
5 stars! Best GF bread I’ve ever made. It couldn’t be better! Thank you
Alexis Joseph, MS, RD says
You made my day!! You must try my GF banana bread too 🙂 and the chocolate version! Thanks so much!
Barbara Miller says
Delicious recipe! I made it without the chips because they contain cane sugar, it was still excellent. Have you ever tried a savory version, without syrup or honey? Would it ruin the consistency or texture?
Alexis Joseph, MS, RD says
So glad you loved it! I have not tried a savory version. I’d imagine you could omit the sugar but I’d probably add flavor from another source so it doesn’t taste like bland pumpkin lol!
Kathleen Goding says
I have made this 3 times. I am trying to eliminate wheat products and my diabetes has shown marked improvement so this treat is great. I did add shredded coconut one time. I have cut down the chips because of the sugar I need to watch. Thanks.
Alexis Joseph, MS, RD says
Love this, thanks so much for letting me know Kathleen!
Sr says
Hi. I made this bread using cashew flour. My son is allergic to almonds.
I made fresh pumpkin puree, but didn't add the chocolate chips as I wasn't sure that I would like the combination.
It turned out beautifully.
Alexis Joseph, MS, RD says
That sounds amazing, thank you for letting me know cashew flour is a win!
Margo says
Morning. Recipe called for 15 oz can of pure pumpkin, my can shows 796 ml. which doesn’t quite equal 15 oz.
Do I need to change anything or will this be okay.
I also won’t be adding the chocolate chips, and wonder if this changes any other amounts as well.
Thank you.
Alexis Joseph, MS, RD says
Hi there, I’m not familiar with the ml conversion but you do need that much pumpkin, so whatever the conversion is I would add more applesauce or banana to make up for what you don’t have in pumpkin. Not adding the chocolate will just make it less sweet. Enjoy!
Patricia says
Hi - this looks delicious! would it work as muffins? How much would I reduce the cooking time or temp?
Alexis Joseph, MS, RD says
Hi! This Healthy Pumpkin Muffins recipe is the exact same as this loaf just as muffins 🙂 Enjoy
Kathy Whaley says
Delicious! Even my picky eater husband enjoyed this recipe. I made it in 8 small mini-loaves using a Pampered Chef pan and cut baking time to 30 minutes.
Alexis Joseph, MS, RD says
Hooray for the green light from your picky husband! Thanks so much, Kathy.
Jill Clayton says
I've made this a couple times now, and I really like it. I used mini chocolate chips because I don't always love chocolate and warm spices together. The mini chips add sweetness without adding too much chocolate. Even my friends who don't eat gluten free liked it.
Alexis Joseph, MS, RD says
That's so smart! I feel that--this combo of flours is a favorite amount non GF people, myself included 😉 Thanks so much, Jill.
Susan says
I don’t have oat flour can I just use almond flour?
Alexis Joseph, MS, RD says
Hey Susan, nope--the oat flour is key for the texture here (it's much more dry), the recipe would look different with only almond flour. If you have old fashioned oats at home, simply whiz them in the blender until it's a powder and measure it out for the flour!
Ruth says
We absolutely love this recipe. Perfect for a cool fall day.
Alexis Joseph, MS, RD says
So glad, thank you!!
Cara says
Very good and moist! I was afraid it was going to be too dense. Great spices and love that it uses the entire can of pumpkin. I added dark chocolate chips and a pinch of cinnamon sugar to the top.
Alexis Joseph, MS, RD says
Perfection, I'm thrilled it was a winner for you Cara!
Emma says
My husband and I LOVE this recipe! We don't have any dietary restrictions in our household, but just love the texture the almond/oat flour combo lends in this recipe. I also appreciate that the recipe uses a full 15oz can of pumpkin! I've also baked these as muffins to make for easier packing./eating on the go and they turn our wonderful that way, too! Your recipes are always so delicious!
Alexis Joseph, MS, RD says
That's exactly how we are now, too--just totally prefer the texture of this flour combo! I want to post them as muffins, too 🙂 Yayy thanks a million, Emma!
Lo says
How much pumpkin pie spice in place of the spices do you use?
Alexis Joseph, MS, RD says
Hmmm I'd do the 1 tbsp of cinnamon and then 1 tsp pumpkin pie spice.
Tricia Micha says
I'm so excited to have found this recipe.
- I love pumpkin and having to dispose of a 1/2 of a can hurts.
- I love that this recipe uses pure maple syrup instead of refined sugar that has a higher glycemic index. The benefits of pure maple syrup are numerous.
-I love that i'll get 2 loaves for the work of one. The only work involved in a second loaf is retrieving it from the freezer.
- Question . . .could the oil be replaced with applesauce?
Alexis Joseph, MS, RD says
So glad you found it! I don't recommend it because I found oil lends supreme texture! I've never tried this one with applesauce.
Diana says
I made this recipe exactly except substituted the almond flour for sunflower seed flour..which can be used 1:1 ratio for substitute for almond flour. ( great for those with nut allergies). I'm anxious to see how it turns out. 🙂 I will come back with result comments.
Alexis Joseph, MS, RD says
What an amazing idea! I've never tried that but I hope it works!
Melanie says
Love this recipe! I’m new to gluten free and am so glad that I found it. Only substitute I did was use olive oil. And raisins one time (I’ve made it a few times now!)
Alexis Joseph says
Perfection!! Thanks, Melanie! You must try the chocolate one next 🙂
Melanie Danna says
I have! So good
Melanie Danna says
I forgot to put my star rating
Malerie says
This is the best recipe ever! I make it over and over again. I make it through out year. Thank you so much for the recipe.
Alexis Joseph says
Thank you so much, Malerie!
Sharon says
Finally a pumpkin recipe that uses a whole can of pumpkin, I have been looking for this for a long time as well as good almond flour recipes. Mine is in the oven NOW, I added 1/4 cup coconut yogurt because the dough seemed dry. I ground my own oat flour in my blender so probably not as fine as it should be, hence the dryer dough. I will repost when done!
Alexis Joseph says
Hey Sharon! It's definitely a thicker batter (see photo under "Ingredients" section for reference). Let me know how it turns out with the extra yogurt added!
Sharon says
It turned out very nice, dense but tasty.
Thank you for a wonderful recipe 🙂
Alexis Joseph says
Try next time without yogurt and see if that helps! It should be nice and fluffy. So glad you liked!
Laurie Hoffman says
Haven’t made this yet, but do you think using only the yolks of the eggs instead of the whites would yield well? I can’t eat egg whites.
Alexis Joseph says
Hey Laurie, I can't say for sure as I've never made it with only egg yolks. The whites add volume and structure. I'd guess it would turn out ok but perhaps be flatter?
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 🙂