Super moist Almond Flour Pumpkin Bread made with a whole can of pumpkin! This healthy gluten free bread will be your favorite fall treat. The ultimate healthy pumpkin recipe!
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 Almond Flour Chocolate Banana Bread is one of my most-loved recipes these days, so I knew I had to combine that with my Healthy Pumpkin Bars make a pumpkin version! And it totally exceeded my expectations. This pumpkin bread with almond flour is SO moist, perfectly spiced with morsels of chocolate heaven.
How to make almond flour pumpkin bread
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?
- Mix almond flour, spices, baking powder, baking soda and salt in a mixing bowl.
- Add pumpkin, maple syrup, eggs, oil and vanilla. Stir in chocolate chips.
- Bake for 50 minutes. Let it cool, slice and devour!
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 ⅔ cup.
Is this bread healthy?
Yes! This Registered Dietitian is here to say this quick bread is packed with nutrition, my friends.
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?
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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Almond Flour Pumpkin Bread Recipe
- 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
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.
- 1 ¼ cups almond flour, packed
- 1 ¼ cup certified GF oat flour*
- 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
- 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.
*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
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
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 🙂
Rita Soares says
Hi, overall great flavors and easy to make. My problem was I didn’t get a rise like in your pictures and it took longer than the recipe states. The only substitute I used was using coconut flour instead of oat as I didn’t have any on hand. That said, I think my oven temperature may be off. It was a little sweet for me so I am going to use less maple syrup next time. Could I have over mixed the recipe?
Oh for those of you that have left over pumpkin , you can add the leftover in your hearty soups or make hummus out of it….so yummy. I also fed it to my cat and dog ( in moderation) high in fiber!
Alexis Joseph says
Hey there! Coconut flour is the culprit--it's crazy absorbent and would require a different liquid ratio, so sadly it's not a 1:1 sub for oat flour. Since this recipe is gluten free, over-mixing shouldn't be an issue! Hope you give it another try with oat flour. Enjoy!
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!
This recipe looks incredible! One quick question - how would I adjust the spices if I use Pumpkin Spice? Should I eliminate the clove and ginger?
Alexis Joseph says
Thank you! Hmmmm, I haven't tried it but I would suggest 2 tsp cinnamon and 1 tsp pumpkin pie spice?