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!
Click here to see the step-by-step web story instructions for this recipe!
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 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
Sana says
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?
Sutter says
I love this recipe and make it regularly! I’ve substituted applesauce for pumpkin and walnuts for chocolate chips and it’s delicious as well. I intend to try apricot and pistachio when my fruit is ripe this summer. Thanks for sharing this!
★★★★★
Alexis Joseph says
Ohhh perfection! Be sure to check out my Cherry Orange Pistachio bread, too!
Alexandra says
I have made this bread about 10 times this fall/winter. It’s DELICIOUS. I leave out the syrup and replace with water instead—and it’s still moist and sweet enough for me. Highly recommend. Also, incredibly easy to make!
★★★★★
Alexis Joseph says
Amazing to know, thanks so much Alexandra!
Emily says
I LOVE this recipe but I am all out of almond flour! Has anyone tried to make it with just oat flour or substituted anything else for the almond flour?
Thanks!
★★★★★
Alexis Joseph says
I'm soooo glad! Unfortunatly this won't work without almond flour as it was formulated with that high fat flour. You can try this gingerbread loaf for something different?! Or these pumpkin muffins (or these flourless ones)!
Trista says
THis is my go to pumpkin bread recipe. It uses ALL THE PUMPKIN PEOPLE. Need i say more?!
highly recommend eating it warm with butter, drizzle of honey, and sprinkle of cinnamon.
Trista says
Here to give this one another 5 stars... is that allowed?! well, it's tried and true, my go-to, #1 favorite pumpkin bread recipe. IT USES THE WHOLE CAN OF PUMPKIN PEOPLE. need I say more?! Nothing worse than those random 1/3 cup leftovers. I mean i make them into something usually, but just saying this bread is where it's at.
I'm weird and don't like chocolate with my pumpkin so I added walnuts.
Highly recommend warm with butter, a drizzle of honey, and sprinkle of cinnamon.
Alexis Joseph says
Thank you sooo much Trista, you're the best! For future, you can click the 5 stars button and then it will leave the rating. Walnuts sound fab here!
Cathy says
Moist and fluffy! I didn't have the ground cloves and added in some chopped walnuts. I will be making this again...thanks Alex!
Ryan says
This recipe is the best! I made it many times last fall and am extremely excited for pumpkin season coming back so I can justify making this recipe on a weekly basis. Such great flavor and texture all around.
★★★★★
Alexis says
Awww thanks Ryan! I LOVE this one, too 🙂
Hannah says
Do you measure the almond flour before or after packing?
Alexis says
You can either pack it or measure it for more accuracy! If I weigh it, I just do it in a bowl. No need to put it in the measuring cup if you've weighed it. Does that make sense?
Theressa says
I'm getting ready to make this for the fourth time now. It's soooooo good! Thank you for sharing!!!
★★★★★
Alexis Joseph says
Yesss! You have to try the one I just posted today, too!!
RodeoGirl says
This was so good! I subbed truvia brown sugar for the maple syrup, added 1/2 c chopped dates and walnuts, and 1/2 tsp pumpkin pie spice to the pumpkin. The best pumpkin bread of the season!
★★★★★
RodeoGirl says
Oh, and a Tbsp of flax and chia seed. Gotta be healthy!
Alexis Joseph says
I'm so glad those subs worked, thanks so much!!
Kristina Oakley says
Oh-my-yum! I just tried this recipe today & I'm thrilled. I am new to having to go gluten-free & after some prior not so great attempts with GF baking, this is the 1st recipe that I will definitely make again. Even my husband who does not have to eat gluten-free loved them every bit as much as I did. I had a large can of pumpkin on hand so I doubled the recipe & made both the loaf bread, as well as muffins with the remaining mixture. My only exchange was I left out the chocolate chips & added walnuts. I increased the maple syrup as you suggested & it was just the perfect amount of sweetness. The only problem I ran into was my baking time on the loaf took significantly longer but still turned out well with more baking time, (muffins were done separately & timing was just as indicated). So glad I can still have some yummy treats without having to risk my health! Thanks for this great recipe!
★★★★★
Alexis Joseph says
Amazing! I'm thrilled you loved this one. I have tons of gluten free baked goods on the site, so you'll have to keep exploring! I bet the increase in maple made it take longer to bake, but I'm glad it still turned out delish! This cherry orange bread and double chocolate banana bread are also stellar!
Lala Barter says
In this recipe, can we do just all oat flour if we got no almond flour on us?
Alexis Joseph says
No, sorry! This recipe was specifically formulated with the flours as listed and it would not turn out with all oat. I have a lot of other bread recipes with regular wheat flour if that helps!
Lindsay Remley says
Delicious and simple. We made several loaves and froze them. You won't be disappointed.
★★★★★
Alexis Joseph says
Love that it freezes well. Thanks so much, Lindsay!
Autumn Shah says
I’m not sure what to rate this. It’s definitely very flavorful and I have friends who have made this and it has been great. But.I doubled the recipe, which calls for 2-30 oz cans. What it SHOULD be is 2-15oz or 1-30oz.
I’m so disappointed at the waste of costly ingredients 😩
Alexis Joseph says
Hey, Autumn! If you're doubling the recipe, it would be 2 cans of pumpkin, each 15oz. If you used 2 30oz cans, thats 4x the pumpkin. I'm so sorry that the doubling feature of the recipe plugin incorrectly stated that--I see that when you click 2x it adjusts it to 2-30oz. I'll reach out to them and let them know about that glitch!
Catelyn says
So so delicious! It’s dense and has the perfect warming mixture of spices. I will definitely be making this again 🙂
★★★★
Alexis Joseph says
Wonderful, thanks Catelyn! I'm thrilled you loved this. Let me know how I can make it 5 stars 🙂
Gemma says
This pumpkin loaf is delicious! So moist, light and not too sweet. All my favorite things! I made it without the chocolate chips and used 2/3c maple syrup. Can’t wait to try making the cream cheese topping!
★★★★★
Alexis Joseph says
Love that, yay!! Thanks so much, Gemma.
Morgan says
This recipe is so yummy and moist. Waiting to cut the loaf until it’s cool is very important. I was too excited and sliced off a “piece” while hot and it completely crumbled apart but day 2 was perfect! I actually made this a second time as cookies - plopping the batter into little mounds on a cookie sheet and baking for 16mn. They turned out great and I loved the convenience of the easy to grab cookie format for sharing.
★★★★★
Alexis Joseph says
So glad you loved it, yay! Also cookie format...YUM.
Morgan says
This recipe is so yummy and moist. Waiting to cut the loaf until it’s cool is very important. I was too excited and sliced off a “piece” while hot and it completely crumbled apart but day 2 was perfect! I actually made this a second time as cookies - plopping the batter into little mounds on a cookie sheet and baking for 16mn. They turned out great and I loved the convenience of the easy to grab cookie format for sharing.
★★★★★
Bella says
Can I use honey instead of maple syrup?
Alexis Joseph says
I haven't tried it but I think that will work!
parker says
I have pumpkin pie spice I got from Trader Joe’s. How much of that spice mix so you think I should add in in place of the measurements for the spices you posted? These are strong flavors so so don’t want to accidentally add too much!
Alexis Joseph says
I would do 1 tbsp cinnamon and 1 tsp pumpkin pie spice if you don't have the individual spices!
Abbey says
Followed this recipe and made 12 muffins instead of a bread loaf. The Fam said these are the best pumpkin muffins yet - so moist!! I love how these make me feel like Im eating a dessert while knowing its also a healthy-ish snack! When i make next time, I may add more spices but I just like my pumpkin treats extra pumpkin spiced!
★★★★★
Zara Fong says
This recipe is perfection! Super moist, flavorful and festive for the holidays! The spices were the perfect balance and adding the chocolate chips was the best decision 🙂 will definitely make this again soon!
★★★★★
Alexis Joseph says
I'm so thrilled you loved it, thank you Zara!
Penny says
Soo, so good!! Also, so easy to make! The perfect mix of pumpkin and chocolate. This will def be a fall staple in our house!
★★★★★
Alexis Joseph says
Love it, thanks Penny!
Nirel says
I left out the chocolate chips, and replaced 1/2 cup maple syrup with 1/4 cup maple syrup and 1/4 cup nut milk (in this case, hazelnut milk). I also doubled the spices by adding about 1.3 Tablespoons of Pumpkin Spice. It came out phenomenal!!! You would never guess this is gluten free and made with such great ingredients. Thank you so much for a moist and delicious pumpkin bread recipe!! This is one we will be repeating (:
★★★★★
Alexis Joseph says
Heck yes! I'm thrilled that your changed worked so well. Isn't it crazy that it's gluten-free?! Enjoy!
Stephanie says
So delish! I went a little extra and sprinkled a layer of cinnamon sugar on top, gave it a crunchy lid. I find that with the high moisture quick breads I need to give it that extra few minutes in the oven otherwise it’s too gooey.
★★★★★
Alexis Joseph says
Mmmmm sounds amazing!!
Gretchen says
Make this! You won’t be sorry. It’s the Perfect fall treat. Made this last night & passed the recipe on to several friends.
Alexis Joseph says
Amazing, thank you sooo much Gretchen! If you'd be up for leaving a star rating, that would be stellar! Thanks a ton for passing the recipe to friends, that means so much 🙂
Hannah says
Just finished eating two slices of this amazing bread! I followed the recipe as written and it is by far the best pumpkin bread I have ever had! Already planning on making another loaf this week 🙂
★★★★★
Alexis Joseph says
Yayyy! You made my day! Thanks so much, Hannah.
Caroline says
I made muffins and they were absolutely delicious! They were perfectly spiced and didn't taste gluten free. Will definitely be making again! Thanks for another great recipe!
★★★★★
Alexis Joseph says
Yay, thank you Caroline! I love that they don't taste gluten free 🙂
Manal H says
Tried the recipe and turned out really good! Thank you.
★★★★★
Alexis Joseph says
I'm so glad, thanks for letting me know Manal!
Julie says
As always, an amazing recipe! Love using a whole can of pumpkin and the oat/almond flour combo is perfect. Really good with a bit of butter and peanut butter dollop! Thank you!
★★★★★
Alexis Joseph says
Thank you so much, Julie! I love the sound of butter and peanut butter on top!
Natalie Curran says
I’ve tried countless healthy pumpkin bread recipes throughout the years, and this is my favorite one so far! Even my husband went crazy for this bread (he’s usually a little harder to please when it comes to GF recipes). I’ve made this recipe twice so far, once with chocolate chips and once without. Both are delicious, but I actually preferred it without the chocolate! You have to try this recipe! 🎃
★★★★★
Alexis Joseph says
You made my day, Natalie! I'm overjoyed that it was a winner with your hubby. Thanks a ton for the glowing review!
Sara says
Such an easy recipe, one I'll be making many times this fall! The almond flour/oat flour blend makes for the perfect, moist crumb. Subtly sweet, and I love that this recipe uses an entire can of pumpkin. I made this into bars in a 9x9 pan and they came out perfect. Had to bake for around 35 mins, just kept an eye on them after 25 mins.
★★★★★
Alexis Joseph says
Ohhhh so smart to make it into bars! Thanks a ton for the feedback, Sara!
Lauren says
Made this today and it’s SO delicious! We’re not gluten free but I was looking for a healthier pumpkin loaf that was loaded with pumpkin and this fit the bill. Thank you so much, we’ll definitely make this again... soon!
★★★★★
Alexis Joseph says
Yay!! I'm far from gluten-free too but I just LOVE the taste and texture of baked goods made with almond flour. I'm thrilled you loved it as much as I do, Lauren! Thanks a ton for the positive feedback.
Kara says
Perfection. I made this as muffins and the entire family - which includes 2 toddlers - went crazy over it. Will definitely make again!
★★★★★
Alexis Joseph says
Amazing, thank you so much Kara!!
Tanya says
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. 🙂
Alexis Joseph says
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!
Valerie says
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!
★★★★★
Alexis Joseph says
Yayyy you're the best, Valerie! Your glowing review made me smile from ear to ear. Keep up the amazing baking work!! XO
Anne says
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.
Alexis Joseph says
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.
Chloe says
If you use all purpose flour is it the same measurements?
Alexis Joseph says
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!
Trista says
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!
★★★★★
Alexis Joseph says
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!
Cecilia says
Is it ok to use only almond flour?
Will it work with egg whites?
Alexis Joseph says
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!
Emily says
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!
★★★★★
Alexis Joseph says
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!
Tracey says
Delish!!
★★★★★
Alexis Joseph says
So glad you liked it, Tracey!
Andrea says
Oops. I forgot the stars. 5++++ !
The muffins baked for 30min..... as suggested 😉
★★★★★
Danielle says
I loved this pumpkin bread so much!! I was looking for an almond flour based dessert with pumpkin and this hit the spot! Def going to make again!
Sarah says
This was soooo good. Moist and flavorful! I'll make this again and again.
★★★★★
Alexis Joseph says
Yayyy!
Andrea says
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!
Alexis Joseph says
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!
Andrea says
Oops. I forgot the stars. 5++++ !
The muffins baked for 30min..... as suggested 😉
★★★★★
Alexis Joseph says
Amazing, so glad they worked well as muffins!!
Katie says
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!!
★★★★★
Alexis Joseph says
Heck yes!! I hate a crumbly loaf, LOL. I think all pumpkin really helps keep it together. Thanks so much for the review, Katie!
Anne Stewart says
Delicious! Such a great fall baking staple. Highly recommend!
★★★★★
Alexis Joseph says
Fabbulous! Thanks, Anne!
Pam says
Delicious! Moist! Yummy!
★★★★★
Alexis Joseph says
Yayyy, thanks Pam!
Jenny says
SO MOIST!! And perfectly sweet. My new favorite loaf!
★★★★★
Jane says
This is so good!! It is just in time for wonderful Fall! I follow the recipe exactly and it turned out so well!!
★★★★★
Alexis Joseph says
Amazing, thank you Jane!
Dylan says
Bring on the pumpkin! I love that this loaf isn’t overly sweet and uses a full can of pumpkin!
★★★★★
Alexis Joseph says
Heck yes! I need to make another loaf!
Dylan says
Me too!