Almond flour pumpkin bread is gluten free, naturally sweetened and full of pumpkin and fall spices! It’s perfect for breakfast with a cup of coffee or snack with vegan pumpkin cream cheese on top.
Sweetened naturally with maple syrup, and made with pumpkin puree and all the fall spices, I know you’ll love this pumpkin bread recipe with almond flour!
If you follow me on Instagram, then you know there’s no one out there more excited for pumpkin season more than me! Pumpkin bread is such a quintessential fall baked good, I practically make a loaf each week to snack on, which is why I’m so excited to share this healthy and delicious pumpkin bread recipe with you!
Paleo Pumpkin Bread
Almond flour gives this pumpkin bread an incredibly soft and moist texture — exactly how a delicious pieces of pumpkin bread should taste. A nice thick slice makes for a delicious healthy treat or snack! I’ve even shared this loaf with people who are not gluten and dairy free, and they loved it. So if you’re thinking it won’t be as good as a slice from your local bakery, prepare to be surprised!
And if you are dairy free and missing pumpkin cream cheese, I got you! Be sure to check out my vegan pumpkin spice cream cheese made with cashews! It’s easy to make in a blender with just a few simple ingredients, and tastes delicious on top of this almond flour pumpkin bread.
Making this almond flour loaf of pumpkin bread is easy! You don’t need any fancy equipment or a mixer to make this recipe
Almond & Maple Pumpkin Bread Recipe
Store this bread on the counter for 1-2 days and then in the fridge. I haven’t tried freezing it, however I think that would work too if you wanted to enjoy some later.
Making bread with almond flour is essentially the same as making bread with any other flour. You don’t have to do anything special to almond flour.
I do recommend measuring the almond flour for this recipe by using a scoop to scoop the flour from the bag into a measuring cup. This will ensure that you have the correct amount of flour and not too much. When we “dunk” the measuring cup into the bag of flour and pack it in, we often get way too much flour, which will ultimately give you a super dense, and dry bread.
Pumpkin Bread With Almond Flour
No! Almond meal is typically made from raw (unpeeled) almonds, whereas almond flour is made from blanched (peeled) almonds. Compared to almond meal, almond flour has a finer texture and lighter color, which is typically better for most baked goods.
*In order to ensure you measure the correct amount of almond flour, I recommend using a scoop to scoop the flour into a measuring cup. Dunking the cup in the almond flour to pack it will give you way too much flour, giving you a super dense, dry bread!
Welcome! Once Upon a Pumpkin is about all things pumpkin in the fall, and healthy and delicious seasonal recipes year round. Through my own health journey I want to inspire millennial women to feel confident in their food choices, and nourish and love their bodies. I'm so glad you're here!Truly the best Almond Flour Pumpkin Bread on the internet! This super tender, perfectly spiced loaf has become a munity favorite. It uses a whole can of pumpkin
I Made Southern Living's Pumpkin Bread Recipe. Spoiler: It's Perfect.
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
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!
Oat Flour Pumpkin Bread
If you still have some left, you can store in the fridge for up to a week or more and it will stay moist.
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.
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!
Paleo Pumpkin Bread With Almond Flour
Truly the best Almond Flour Pumpkin Bread on the internet! This super tender, perfectly spiced loaf has become a munity 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.
*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
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.
High Altitude Pumpkin Bread With Almonds
TO MAKE VEGAN: Use two flax eggs. (Combine2 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.
Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!Almond Flour Pumpkin Bread with Maple Cream Cheese Glaze is a delicious fall treat. Enjoy it for breakfast, snack or dessert, paired with your favourite hot drink!
This Almond Flour Pumpkin Bread is perfect for the fall season, with a generous amount of pumpkin spice and a hint of maple in the cream cheese glaze.
Almond Flour Pumpkin Bread
Although I don’t follow a gluten-free diet, I love to use almond flour in baked goods. It’s more satiating than traditional wheat flour recipes, due to its higher fat and protein content. We love to make a loaf of this bread for meal prep, for quick breakfasts and snacks throughout the week!
Here’s what you’ll need to make Almond Flour Pumpkin Bread and Maple Cream Cheese Glaze. See the recipe card for exact quantities and detailed instructions.
Transfer the batter to a 9″x5″ loaf pan that is greased and lined with parchment paper. Bake at 350 °F for 50 minutes, or until a toothpick inserted in the middle comes out clean.
Rosemary Almond Flour Pumpkin Bread
At the end of baking time, cool the loaf in the pan for 10 minutes on a wire cooling rack, then remove the loaf from the pan and continue to cool for an hour.
While the loaf is cooling, make the glaze. In a medium bowl, use a hand mixer to beat the cream cheese and unsalted butter together until it’s smooth and fluffy.
Add the maple syrup, vanilla and pinch of salt and continue to beat until well combined. Mix in 1 to 2 tablespoons of milk to reach your desired glaze texture.
Gluten Free Pumpkin Bread (gf,df)
Use a spoon to drizzle the glaze on the loaf (feel free to add more than I did, I had some glaze leftover). Slice and serve!
Measure ingredients carefully.Ratios are important for all baking recipes, but it’s especially important in gluten-free recipes. If you have too much arrowroot, it could turn out crumbly. If you don’t have enough arrowroot or you have too much of the wet ingredients, it can turn out too moist in the middle and the top of the loaf will sink as it cools. I tested a lot of different ratios, so trust me on this one!
Don’t overcook.Start testing for doneness at 50 minutes. You want to avoid over-browning the top. If middle isn’t yet cooked and you find the top is getting too brown, you can cover it with foil for the remaining cook time.
Paleo Pumpkin Bread With Coconut Flour
Use softened cream cheese and butter to make the glaze. Using room temperature ingredients allows them to mix together more easily for a nice, smooth texture.
Fully cool before eating.For the best texture and flavour, you’ll want to wait until it’s fully cooled before eating. It tastes even better the next day. I find this is true for quick breads in general!
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Paleo Pumpkin Bread Without Almond Flour
Calories: 276 kcal | Carbohydrates: 26 g | Protein: 8 g | Fat: 17 g | Saturated Fat: 3 g | Cholesterol: 47 mg | Sodium: 171 mg | Potassium: 135 mg | Fiber: 4 g | Sugar: 12 g | Vitamin A: 3306 IU | Vitamin C: 1 mg | Calcium: 114 mg | Iron: 2 mg
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable
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