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!
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!
I would do 1 tbsp cinnamon and 1 tsp pumpkin pie spice if you don’t have the individual spices!
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!
★★★★★
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!
★★★★★
I’m so thrilled you loved it, thank you Zara!
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!
★★★★★
Love it, thanks Penny!
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 (:
★★★★★
Heck yes! I’m thrilled that your changed worked so well. Isn’t it crazy that it’s gluten-free?! Enjoy!
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.
★★★★★
Mmmmm sounds amazing!!
Make this! You won’t be sorry. It’s the Perfect fall treat. Made this last night & passed the recipe on to several friends.
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 🙂
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 🙂
★★★★★
Yayyy! You made my day! Thanks so much, Hannah.
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!
★★★★★
Yay, thank you Caroline! I love that they don’t taste gluten free 🙂
Tried the recipe and turned out really good! Thank you.
★★★★★
I’m so glad, thanks for letting me know Manal!
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!
★★★★★
Thank you so much, Julie! I love the sound of butter and peanut butter on top!
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! 🎃
★★★★★
You made my day, Natalie! I’m overjoyed that it was a winner with your hubby. Thanks a ton for the glowing review!
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 9×9 pan and they came out perfect. Had to bake for around 35 mins, just kept an eye on them after 25 mins.
★★★★★
Ohhhh so smart to make it into bars! Thanks a ton for the feedback, Sara!
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!
★★★★★
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.
Perfection. I made this as muffins and the entire family – which includes 2 toddlers – went crazy over it. Will definitely make again!
★★★★★
Amazing, thank you so much Kara!!