Most Popular Pumpkin Bread Almond Flour Recipe
Get ready to fall in love with the most tender, spiced pumpkin bread that just happens to be gluten-free! This pumpkin bread almond flour recipe delivers all the cozy autumn flavors you crave with a perfectly moist crumb that rivals any traditional wheat-based version.
Here’s a fun fact: pumpkin bread became popular in America during the 1930s when creative home bakers started experimenting with canned pumpkin as a way to add moisture and nutrition to their baked goods.
What makes this recipe special is its incredible simplicity – just one bowl, basic pantry ingredients, and 60 minutes from start to finish.
Unlike our popular banana bread recipe that requires perfectly ripe bananas, this pumpkin bread uses convenient canned pumpkin that’s available year-round, making it perfect for satisfying those autumn cravings anytime!
What is Pumpkin Bread Almond Flour?
Ever wondered why we call it “bread” when it’s clearly more like cake? This delightfully moist loaf gets its name from its bread-like shape and slightly denser texture compared to traditional cake. Made with nutrient-rich almond flour instead of wheat, it’s like giving your favorite pumpkin spice latte a cozy, slice-able makeover!
The funny thing about pumpkin bread is that it’s basically dessert masquerading as breakfast food – and we’re totally okay with that. As they say, “the way to a man’s heart is through his stomach,” and this aromatic, spice-filled loaf certainly knows the way. Ready to create some kitchen magic that’ll have your whole house smelling like autumn paradise?
Why You’ll Love This Pumpkin Bread Almond Flour Recipe
Perfectly Moist and Flavorful
This pumpkin bread almond flour recipe creates the most incredibly tender crumb you’ve ever experienced. The almond flour adds a subtle nutty richness while keeping each slice beautifully moist for days. The warm spices of cinnamon, nutmeg, and clove blend perfectly with pure pumpkin puree, creating that signature autumn flavor that makes your kitchen smell like a cozy bakery.
Budget-Friendly Home Baking
Making this delicious treat at home costs a fraction of what you’d pay at specialty bakeries or coffee shops. A single batch makes one full loaf that serves 10-12 people, and you probably already have most ingredients in your pantry. Plus, you control every ingredient, ensuring quality and freshness that store-bought versions simply can’t match.
Gluten-Free Without Compromise
Unlike our classic wheat-based pumpkin muffins, this almond flour version delivers all the taste and texture you love while being naturally gluten-free. The almond flour provides protein and healthy fats, making each slice more satisfying and nutritious. Whether you’re avoiding gluten or just want a healthier option, this recipe proves you don’t have to sacrifice flavor for dietary needs.
Ready to transform your kitchen into an autumn wonderland? Let’s get baking and create a loaf that’ll become your new seasonal obsession!
How to Make Pumpkin Bread Almond Flour
Quick Overview
This pumpkin bread almond flour recipe is incredibly straightforward and perfect for bakers of all skill levels. The rich, moist texture comes from the combination of pumpkin puree and almond flour, creating a naturally tender crumb.
The warm autumn spices blend beautifully with the nutty almond flour base. What makes this recipe special is its one-bowl mixing method that minimizes cleanup time.
Prep Time: 15 minutes
Bake Time: 45-50 minutes
Total Time: 1 hour 5 minutes
Servings: 10-12 slices
Key Ingredients for Pumpkin Bread Almond Flour
Dry Ingredients:
- 2 cups almond flour (blanched, finely ground)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup coconut sugar (or brown sugar)
- 1/4 cup melted coconut oil (or vegetable oil)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
Optional Add-ins:
- 1/2 cup mini chocolate chips
- 1/2 cup chopped walnuts or pecans
- 1/4 cup pumpkin seeds for topping
Step-by-Step Instructions
Step 1: Prepare Your Kitchen Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment with cooking spray or oil.
Step 2: Mix the Dry Ingredients In a large mixing bowl, whisk together almond flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Make sure there are no lumps in the almond flour by sifting if necessary.
Step 3: Combine Wet Ingredients In a separate medium bowl, whisk together pumpkin puree, coconut sugar, melted coconut oil, eggs, vanilla extract, and almond milk until smooth and well combined.
Step 4: Create the Batter Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, gently fold the mixture together until just combined. Don’t overmix – a few small lumps are perfectly fine. If using chocolate chips or nuts, fold them in now.
Step 5: Bake the Bread Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle with pumpkin seeds if desired. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
Step 6: Cool and Serve Let the bread cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out onto a wire rack. Cool completely before slicing for the cleanest cuts, about 1 hour.
What to Serve Pumpkin Bread Almond Flour With
This versatile pumpkin bread almond flour pairs beautifully with both sweet and savory accompaniments. For breakfast, serve warm slices with a pat of grass-fed butter and a drizzle of pure maple syrup. Coffee lovers will adore it alongside their morning brew – the nutty almond flour complements espresso perfectly.
For afternoon tea or dessert, try it with a dollop of whipped cream cheese mixed with a touch of honey and cinnamon. The tangy cream cheese balances the sweet spices beautifully.
Create an autumn charcuterie board by pairing thin slices with aged cheddar, apple slices, and candied walnuts. The combination of sweet bread, sharp cheese, and crisp apples creates a sophisticated flavor profile.
For a cozy evening treat, warm a slice and top with vanilla ice cream and a sprinkle of cinnamon. The contrast between warm bread and cold ice cream is simply divine.
Top Tips for Perfecting Pumpkin Bread Almond Flour
Don’t Overmix the Batter Almond flour can become dense if overworked. Mix just until the ingredients are combined – lumps are your friend here! Overmixing develops the proteins in the eggs too much, resulting in a tough, rubbery texture.
Use Room Temperature Ingredients Cold eggs and almond milk won’t incorporate well with the other ingredients. Let them sit out for 30 minutes before baking, or place eggs in warm water for 5 minutes to bring them to temperature quickly.
Check for Doneness Properly Since almond flour browns differently than wheat flour, rely on the toothpick test rather than just color. The top should spring back when lightly touched, and a toothpick should come out with just a few moist crumbs.
Measure Almond Flour Correctly Almond flour can vary significantly in texture between brands. For best results, use the “spoon and level” method rather than scooping directly from the bag, which can compact the flour and make your bread dense.
Prevent Sinking If your bread sinks in the middle, your oven temperature might be too high, causing the outside to set before the inside is done. Use an oven thermometer to verify temperature accuracy.
Storing and Reheating Tips
Room Temperature Storage This pumpkin bread almond flour stays fresh at room temperature for up to 4 days when wrapped tightly in plastic wrap or stored in an airtight container. The almond flour actually helps keep it moist longer than traditional wheat-based breads.
Refrigerator Storage For longer storage, wrap individual slices in plastic wrap and refrigerate for up to 1 week. The bread may firm up slightly when cold, but returns to its tender texture when brought to room temperature.
Freezing Instructions This bread freezes beautifully for up to 3 months. Wrap the entire loaf or individual slices in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator or at room temperature for 2-3 hours.
Reheating Methods To refresh day-old bread, warm individual slices in a 300°F oven for 5-7 minutes, or microwave for 15-20 seconds. For frozen slices, thaw completely first, then warm using either method.
Nutrition Information
| Nutrient | Per Slice (1/12 of loaf) |
|---|---|
| Calories | 185 |
| Total Fat | 12g |
| Saturated Fat | 3g |
| Carbohydrates | 16g |
| Fiber | 4g |
| Sugar | 11g |
| Protein | 6g |
| Sodium | 180mg |
| Potassium | 195mg |
| Vitamin A | 8,400 IU |
Nutritional values are approximate and may vary based on specific ingredients used
Frequently Asked Questions
Can I substitute the almond flour with other flours? While almond flour gives this bread its signature texture and flavor, you can substitute with a 1:1 gluten-free flour blend. However, the texture will be different, and you may need to add an extra 2-3 tablespoons of liquid.
Why is my pumpkin bread almond flour dense? Dense bread usually results from overmixing the batter or using cold ingredients. Make sure to fold ingredients gently and use room temperature eggs and almond milk for the best texture.
Can I make this dairy-free? This recipe is already dairy-free when using coconut oil and almond milk. For an egg-free version, try using flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit 5 minutes).
How do I know when the bread is done? Insert a toothpick in the center – it should come out with just a few moist crumbs. The top should spring back when lightly touched, and the edges should just start pulling away from the pan sides.
Can I add other mix-ins? Absolutely! Try mini chocolate chips, chopped walnuts, dried cranberries, or even cream cheese swirl. Just don’t exceed 3/4 cup total add-ins, or the bread may not hold together properly.
Why did my bread crack on top? A cracked top is actually normal and desirable for quick breads! It happens when the bread rises quickly in the oven. If you want to minimize cracking, reduce the oven temperature by 25°F and bake a bit longer.
Bonus Recipe Variations
Chocolate Chip Pumpkin Bread Almond Flour Add 1/2 cup mini dark chocolate chips to the batter for an indulgent twist that kids absolutely love.
Spiced Cream Cheese Swirl Version Create a cream cheese mixture with 4 oz softened cream cheese, 1/4 cup sugar, and 1 egg. Swirl through half the batter, add remaining batter, then swirl again.
Pumpkin Bread Muffins Divide the batter among 12 muffin cups and bake at 350°F for 18-22 minutes. Perfect for grab-and-go breakfast options!
Maple Glazed Version Whisk together 1 cup powdered sugar, 3 tablespoons maple syrup, and 2 tablespoons almond milk. Drizzle over cooled bread for extra sweetness.
This pumpkin bread almond flour recipe proves that healthy baking doesn’t mean sacrificing flavor or texture. With its perfectly spiced, tender crumb and versatile serving options, it’s destined to become your new fall favorite. The beauty of this recipe lies in its simplicity and reliability – whether you’re a seasoned baker or just starting your culinary journey, you’ll achieve bakery-quality results every time. So grab your apron, preheat that oven, and get ready to fill your home with the most amazing autumn aromas!
