Best Almond Flour Pumpkin Bread (with a whole can of pumpkin!)

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.

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!

Delicious and simple. We made several loaves and froze them. You won't be disappointed.

So so delicious! It’s dense and has the perfect warming mixture of spices. I will definitely be making this again 🙂

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.

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!

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.

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 🙂

Tried the recipe and turned out really good! Thank you.

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! 🎃

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!

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 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.

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!

Oops. I forgot the stars. 5++++ !
The muffins baked for 30min..... as suggested 😉