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sliced pumpkin bread with chocolate chips

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

  • Author: Alexis Joseph
  • 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


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. 


Units Scale
  • 1 1/4 cups super fine blanched almond flour, packed (163g)
  • 1 1/4 cup certified GF oat flour* (124g)
  • 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


  1. Preheat oven to 350F. Grease a 9x5 in loaf pan.
  2. Place almond flour, oat flour, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder and salt in a large bowl. Whisk to combine.
  3. Place pumpkin, eggs, maple syrup, oil and vanilla in a medium mixing bowl. Whisk until smooth.
  4. Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips.
  5. 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