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
Key ingredients and tipsAlmond 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
How to make muffinsYou 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.
Storage tips
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!
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Almond Flour Pumpkin Bread (Gluten Free!)
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 1 hour
- Yield: 1 standard loaf 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
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.
Ingredients
- 1 1/4 cups almond flour, packed
- 1 1/4 cup certified GF oat flour*
- 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
Instructions
- 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.
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.
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: It freezes very well. 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
IF YOU LOVE THIS RECIPE: Try my Almond Flour Double Chocolate Banana Bread or Cherry Orange Bread!
Hey :D! This bread has amazing flavor…thank you! But I need a little help. I baked mine in a 10″x5″ (interior dimensions) heavy, dark metal loaf pan lined with parchment for 50 min and knife came out nearly clean. My loaf didn’t rise as much as yours, and it is a little overly moist. I eat a no-oil, plant-based vegan diet so I made a few changes to the recipe: I used 2 flax eggs instead of eggs, I used 2 TBSP unsweetened applesauce in place of the oil, and I left out the chocolate chips, increasing the maple syrup to ⅔ cup as you suggested. I added ½ cup chopped pecans (yum!). What do you suggest I do next time? Switch to a smaller glass loaf pan (I have an 8.5″ x 4.5″ interior dimensions)? Bake as muffins? Decrease the liquid maple syrup back to ½ cup (or less?) and add in a dry form sugar (date, coconut, or dried maple sugar)? Or just increase the baking time? Thank you so much!!! It’s very yummy, but I just need to tweak it so it is not so moist and I can get more rise and fluff in there. 🙂
Hi there! I have only baked this in a loaf pan so I’m not sure how the baking time would change, but ya, sounds like you should cook it longer 🙂 Did you really pack the almond flour in there? Not sure if the applesauce made it more moist versus oil? Dry sweetener instead of increased maple could be a safe bet. Let me know how it works!
Wish I could give this recipe 1,000 stars for how insanely good it is!!! Seriously the best and LOVE that it uses a whole can of pumpkin! I made it with eggs, avocado oil; omitted the choc chips for the first batch but will definitely be making this again with choc chips (and my husband will just have to suck it up haha). First fall recipe I made this yr and will be repeating for sure! Thank youuu for always coming up with such magic!
★★★★★
Yayyy you’re the best, Valerie! Your glowing review made me smile from ear to ear. Keep up the amazing baking work!! XO
Hi Alexis – In Australia coeliacs are warned not to consume oats. Usually it says they are safe if they’re not grown with wheat,rye, barley – but this is not correct. This is from – https://www.coeliac.org.au/uploads/65701/ufiles/Position_Statements/CAPSOats.pdf
Evidence shows that uncontaminated oats are well tolerated by most people with coeliac disease. However, in some people with coeliac disease, oat consumption can trigger a potentially harmful immune response. Please note that the absence of symptoms when consuming oats does not necessarily indicate they are safe – bowel damage can still occur despite the absence of symptoms.
It is recommended that individuals who wish to consume oats as part of their gluten free diet do so under medical supervision to ensure appropriate review and safety. Undertaking a gastroscopy and small bowel biopsy before and after 3 months of regular uncontaminated oat consumption can help guide whether an individual with coeliac disease can safely consume oats.
Hey Anne! Thanks for the note here. Yep, I have a lot of clients and friends with celiac, and everyone should definitely do what’s best for them. Since regular oats run the risk of gluten contamination, it’s advised to use certified gluten free oats, which are safe for consumption in those with Celiac.
If you use all purpose flour is it the same measurements?
Hey Chloe! All purpose flour cannot be used in this recipe as it has very different properties from almond and oat flour. You can use all purpose flour in these Fluffy Pumpkin Muffins or Pumpkin Gingerbread, or any recipe that calls for whole wheat flour. Gluten-free flours like almond, oat, coconut, buckwheat, etc are a whole different ball game and cannot be subbed in and out.
I typically include a section called “Recipe tips and substitutions” where I discuss flour options and clarify what can and cannot be used. Hope that helps!
This recipe is delicious and so easy! I love that it uses an entire can of pumpkin because I never know what to do with that awkward amount left after most recipes! I also like that this is only sweetened with maple syrup… it’s the perfect amount of sweet for me. I’ve never been a fan of chocolate with pumpkin (I’m learning that I may be in the minority on that…) so I added walnuts and made these into extra-large muffins. I can tell it’s going to be a great week with these on hand!
★★★★★
Love it! If you DO find yourself with leftover pumpkin, I just freeze it in blobs on a lined plate then keep it in a baggie. I microwave it when I need a random amount for a recipe! So glad you loved them with walnuts. Enjoy!
Is it ok to use only almond flour?
Will it work with egg whites?
This recipe won’t work with just almond flour as it was formulated specifically with the almond + oat combo. I would stick to the recipe for guaranteed good results!
I made this exactly as written (used oats I whizzed in a Kitchen Aid mixer), except for adding more chocolate chips. I baked half the recipe as muffins and half as a mini loaf. I sprinkled some cinnamon sugar over the top for crunch and would definitely repeat that choice. They turned out so delicious—I loved the soft, chewy texture and the spice mixture. Will be making these again!
★★★★★
Mmmm I love the cinnamon sugar touch on top–that sounds heavenly. I’m thrilled it worked as muffins and a mini loaf. Thanks for the thoughtful review, Emily!
Delish!!
★★★★★
So glad you liked it, Tracey!
Oops. I forgot the stars. 5++++ !
The muffins baked for 30min….. as suggested 😉
★★★★★
This was soooo good. Moist and flavorful! I’ll make this again and again.
★★★★★
Yayyy!
I made this bread into muffins and my-oh-my are they delicious. So moist, flavourful. I substituted the chocolate chips with raisins and pecans, because I love raisins and nuts in muffins. Huge hit with the family too. I’ve added canned pumpkin to my grocery list because I know I will be making them again soon – the first batch is almost gone!
I’m thrilled to hear that, Andrea! How long did they take? Yum to raisins and pecans! If you’d be up for leaving a star rating with your comment, I’d be SO grateful!
Oops. I forgot the stars. 5++++ !
The muffins baked for 30min….. as suggested 😉
★★★★★
Amazing, so glad they worked well as muffins!!
SO good! I used flax eggs and I’m so impressed with how moist the loaf is AND it doesn’t crumble (unlike other gf/v recipes I’ve tried). 10/10!!
★★★★★
Heck yes!! I hate a crumbly loaf, LOL. I think all pumpkin really helps keep it together. Thanks so much for the review, Katie!
Delicious! Such a great fall baking staple. Highly recommend!
★★★★★
Fabbulous! Thanks, Anne!
Delicious! Moist! Yummy!
★★★★★
Yayyy, thanks Pam!
SO MOIST!! And perfectly sweet. My new favorite loaf!
★★★★★
This is so good!! It is just in time for wonderful Fall! I follow the recipe exactly and it turned out so well!!
★★★★★
Amazing, thank you Jane!
Bring on the pumpkin! I love that this loaf isn’t overly sweet and uses a full can of pumpkin!
★★★★★
Heck yes! I need to make another loaf!
Me too!