Super moist Almond Flour Pumpkin Bread made with a whole can of pumpkin! This healthy gluten free and dairy free bread will be your favorite fall treat.
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?
I have a Pumpkin Gingerbread recipe that’s wonderful but one that I made closer to December since it has those luscious holiday notes. My Almond Flour Chocolate Banana Bread is one of my most-loved recipes these days, so I knew I had to make a divine pumpkin version!
And let me tell you…it totally exceeded my expectations. This pumpkin loaf is SO freaking moist, perfectly spiced with morsels of chocolate heaven…ugh. Just too good!
My goal was to use an entire can of pumpkin (like I do for these Pumpkin Muffins) because let’s be honest…how often do you actually use those sad few spoonfuls that you’re left with?! I had a bunch in a Tupperware in the fridge that I just froze into blobs for smoothies…fingers crossed that I use it.
This almond flour pumpkin bread is hearty, my friends. Like, still light and fluffy thanks to the wonder that is almond flour, but so packed with nutrition at the same time! Not only is it bursting with healthy fats from the almond flour, but it boasts a whopping 6.5 grams of protein and nearly 4 grams of fiber per slice.
Can you even?
Key ingredients and tips
Almond flour: This is what makes the bread so fluffy. It’s essential for the texture. Look for super fine blanched kind, not almond meal (which has the skins). I get Kirkland brand at Costco. Really pack it in there!
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.
Maple syrup: This bread is lightly sweetened with my favorite natural liquid sweetener.
Eggs: To bind everything together and contribute to rising. You can sub flax eggs for a vegan bread.
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 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 chocolate chips weren’t added, I’d increase the maple syrup to 2/3 cup.
How to make muffins
You can totally make muffins if you prefer individual portions versus a loaf! They cook in way less time, which is always a plus. Simply follow the recipe and pour batter into a muffin tin then bake for about 30 minutes, or until a knife comes out clean.
Recipe tips and substitutions
- Flour: 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.
- 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 2/3 cup.
- Spices: This bread has a good amount of spice, but not in an overpowering way. You could try using pumpkin pie spice instead of the nutmeg, ginger, and cloves combo but I haven’t tried that personally.
- Eggs: Flax eggs have worked wonderfully as a substitution for eggs in my other almond flour bread recipes, so I have no doubt they’d work well here.
The best place to store this pumpkin bread is on the countertop in an air-tight container for up to three 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 bread, 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
Super moist Almond Flour Pumpkin Bread made with a whole can of pumpkin and sweetened with maple syrup! This healthy gluten free and dairy free bread will be your favorite fall treat. Also great topped with my Cream Cheese Frosting. To make muffins, bake for about 30 minutes in a muffin tin.
- 1 1/4 cups almond flour, packed
- 1 1/4 cup oat flour* (certified GF if necessary)
- 1 tbsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1–15oz can pumpkin puree
- 2 large eggs (or 2 flax eggs for vegan)
- 1/2 cup pure maple syrup
- 2 tbsp avocado oil or melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup chocolate chips, plus more for topping
- Preheat oven to 350F. Grease a 9×5 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.
*TO MAKE OAT FLOUR: If you don’t have store bought, make your own by grinding old fashioned oats in the blender until it resembles a very fine 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.)
TO STORE: Keep bread on countertop in an air-tight container for up to three 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: 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