There’s something magical about pulling a warm loaf of almond flour pumpkin bread from the oven – that cozy cinnamon-spiced aroma filling your kitchen just screams fall. As a mom who’s constantly baking gluten-free treats for my family, this recipe became our instant favorite. It’s got that perfect moist crumb (thank you, almond flour!), just the right touch of sweetness, and comes together with simple ingredients I always have on hand. The best part? Even my picky eaters gobble it up – though between you and me, I sometimes hide the last slice for myself with my afternoon coffee!
Table of Contents
Table of Contents
Why You’ll Love This Almond Flour Pumpkin Bread
Trust me, this isn’t just another pumpkin bread – it’s a game changer! Here’s why:
- Unbelievably moist texture – The almond flour and pumpkin puree work magic together, keeping every bite tender (no dry crumbs here!)
- Naturally gluten-free – Perfect for dietary needs without sacrificing flavor or that classic pumpkin bread feel
- Pantry-friendly ingredients – No fancy flours or hard-to-find items – just simple, wholesome stuff you probably have already
- That cozy fall flavor – Warm spices and pumpkin make your whole house smell like autumn happiness while it bakes
Seriously, one bite and you’ll be hooked – my kids start begging for it as soon as the leaves change colors!
Ingredients for Almond Flour Pumpkin Bread
Gather these simple ingredients – I promise you won’t need anything fancy! Here’s what makes this bread so special:
- 1/2 cup canned pumpkin puree (must be 100% pure pumpkin, not pie filling – trust me on this!)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar (maple syrup or coconut sugar work great too)
- 2 large eggs (flax eggs for my vegan friends)
- 1 teaspoon pure vanilla extract
- 2 1/2 cups superfine blanched almond flour
- 1/2 cup powdered sugar (pack it lightly)
- 3 teaspoons water (for that dreamy glaze)
See? Nothing complicated – just good, honest ingredients that come together beautifully. Now let’s get baking!
How to Make Almond Flour Pumpkin Bread
Alright, let’s bake some magic! This almond flour pumpkin bread comes together so easily – I’ve made it half-awake with my toddler clinging to my leg, so trust me, you’ve got this.
First things first: Preheat that oven to 350°F (175°C) and line your 9×5 loaf pan with parchment paper – the little “handles” you leave hanging over the sides will make your life so much easier later. Give it a quick spray with cooking spray too, just to be safe.
Now the fun part: In your biggest mixing bowl (I use my favorite chipped blue one), whisk together the eggs, pumpkin puree, vanilla, and sugar like you’re making cake batter. Don’t stress about perfection – just get it nicely blended and slightly frothy.
Here’s where the magic happens: Dump in all those dry ingredients – almond flour, baking soda, baking powder, salt, and spices. Use a sturdy spatula to gently fold everything together until just combined. The batter will be thick – that’s exactly what we want! No need to overmix, or we’ll lose that tender texture.
Plop that beautiful orange batter into your prepared pan, smooth the top with your spatula (or a quick swipe with a wet finger – my secret trick!), and pop it in the oven for about 50 minutes. Set a timer for 45 minutes though – ovens can be sneaky! You’ll know it’s done when a toothpick comes out with just a few moist crumbs clinging to it.
Patience test time: Let it cool in the pan for 10 minutes, then use those parchment handles to lift it out. Resist slicing for at least another 30 minutes – I know it’s hard, but hot pumpkin bread crumbles like crazy!
Preparing the Glaze
While your bread cools, whisk together the powdered sugar, vanilla, and water until smooth. You want it thick enough to drizzle but thin enough to flow – think “warm honey” consistency. Add water drop by drop if needed!
Tips for Perfect Almond Flour Pumpkin Bread
After making this recipe more times than I can count (my family’s obsessed!), here are my hard-earned secrets for pumpkin bread perfection:
- 100% pure pumpkin only – Pie filling will make your bread weirdly sweet and gloopy (learned that the hard way!)
- Mix with a light hand – Overworking almond flour batter makes it dense. Fold just until combined – a few lumps are fine!
- Know your oven – Mine runs hot, so I start checking at 45 minutes. Your perfect loaf might need the full 50 or even 55.
- Wait. Just wait. – Cooling completely gives the bread time to set. I hide mine in the microwave so no one “tests” it too soon!
Follow these, and you’ll get that dreamy moist texture every single time.
Ingredient Substitutions & Variations
Here’s my rule – recipes should work for your kitchen! Feel free to tweak this almond flour pumpkin bread to fit what you’ve got:
- Sweetener swap: Maple syrup or coconut sugar work beautifully instead of granulated sugar – just reduce other liquids slightly
- Egg-free? Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) work like a charm
- Crunch lovers: Toss in 1/2 cup chopped pecans or walnuts – toast them first for extra flavor!
- Chocolate fix: My kids beg for 1/3 cup mini chocolate chips stirred into the batter
The base recipe is forgiving – make it your own! Just don’t mess with the almond flour (it’s the star here).
Storing and Freezing Almond Flour Pumpkin Bread
Here’s the scoop on keeping your almond flour pumpkin bread fresh – because let’s be honest, you’ll want to savor every last crumb! Store cooled bread (glazed or plain) in an airtight container at room temperature for up to 3 days – if it lasts that long in your house! For longer storage, wrap the cooled loaf tightly in plastic wrap, then foil, and freeze for up to 3 months. Pro tip: Freeze without the glaze if possible – it tends to get weepy when thawed. Just whip up a fresh batch of glaze when you’re ready to serve!
FAQ About Almond Flour Pumpkin Bread
I get asked these questions all the time – here’s the scoop to make your baking life easier!
- Can I use coconut flour instead? Oh honey, no – coconut flour sucks up moisture like a sponge and will give you a brick, not bread. Stick with almond flour for that perfect texture.
- Vegan options? Absolutely! Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) work like magic. My vegan sister-in-law swears by them.
- Other sugar substitutes? Go for it! Maple syrup, coconut sugar, or monk fruit all work – just taste as you go. The batter should be slightly sweeter than you want the final bread.
See? No mystery here – just simple swaps for delicious results!
Nutritional Information
Just so you know, these numbers are estimates (my kitchen scale and calculator have occasional disagreements!). Per delicious slice: about 180 calories, 10g fat, and 5g protein – not too shabby for something that tastes this indulgent! Now go enjoy your baking – that loaf isn’t going to eat itself!
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Almond Flour Pumpkin Bread Recipe – 1 Magic Bowl
A moist and flavorful almond flour pumpkin bread, perfect for a healthy treat or dessert.
- Total Time: 60 minutes
- Yield: 1 loaf 1x
Ingredients
- 1/2 cup canned pumpkin puree (Use 100% pure pumpkin, not pumpkin pie filling)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar (You can substitute pure maple syrup, coconut sugar, or your favorite sugar-free sweetener)
- 2 large eggs (For vegan option use flax eggs)
- 1 teaspoon pure vanilla extract
- 2 1/2 cups superfine blanched almond flour
- 1/2 cup powdered sugar (You can substitute your favorite sugar-free powdered sugar)
- 1 teaspoon pure vanilla extract
- 3 teaspoons water
Instructions
- Preheat oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper and spray with gluten-free cooking spray.
- In a large bowl, whisk together the eggs, pumpkin puree, pure vanilla extract, and granulated sugar (or your choice of sweetener) until fully combined.
- Add the almond flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon to the pumpkin mixture. Mix until fully combined.
- Scoop batter into a lined and greased loaf pan. The batter will be thick. Smooth the top of the batter with a spatula or the back of a spoon.
- Bake on the center rack for 50 minutes. Watch your oven as baking times may vary.
- In a small bowl, combine all the glaze ingredients. Stir until fully combined.
- Remove bread from the pan using the parchment paper flaps and let it cool before drizzling with the glaze.
- Allow the bread to cool before slicing and serving.
- Store leftovers in an airtight container.
- For freezing, wrap the cooled loaf with foil or plastic wrap and place in a freezer bag. Freeze for up to 3 months.
Notes
- Use 100% pure pumpkin, not pumpkin pie filling.
- For a vegan option, substitute eggs with flax eggs.
- Adjust sweetness by using your preferred sugar substitute.
- Baking time may vary depending on your oven.
- Let the bread cool completely before slicing for best results.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
