Truly the best recipe for Almond Flour Pumpkin Bread on the internet! This ultra-moist, perfectly spiced, healthier pumpkin bread is a Hummusapien community favorite. It uses a full can of pumpkin, is naturally sweetened (lower in sugar), comes together quickly, and is gluten free — sure to become your family’s go-to loaf.
HOLY MOLY — it’s pumpkin season and I couldn’t be more excited.
Every year I fall head-over-heels for summer, then all of a sudden I’m ready for crisp air, cozy sweaters, and pumpkin treats. Sound familiar?
My popular almond flour banana breads inspired this loaf. I combined my favorite elements from those recipes with my Healthy Pumpkin Bars to create a pumpkin bread that’s moist, tender, and full of cozy spice.
Star ingredients
- Almond flour: I developed this loaf with super-fine blanched almond flour because it gives the bread a tender, moist crumb. Paired with pumpkin, you only need a little oil. Use finely ground blanched almond flour (not almond meal). I weigh the flour to pack it precisely.
- Oat flour: I love the mild, slightly sweet flavor and texture it adds. Use certified gluten-free oat flour if required, or grind old-fashioned oats in a blender or food processor until very fine.
- Pumpkin puree: This recipe uses a full 15 oz can of pumpkin to ensure maximum moisture and flavor and to avoid wasting leftover pumpkin.
- Maple syrup: The loaf is gently sweetened with pure maple syrup. I tested less sweet versions and found the balance best with ½ cup — it’s not overly sweet compared with typical pumpkin breads.
- Spices: For classic pumpkin flavor I use a bold amount of cinnamon plus nutmeg, cloves, and ginger for depth. If you love warm spice, this version delivers.
Top tips for best results
- Don’t swap the flours: Gluten-free baking is sensitive. This recipe has been tested with the almond and oat flour combination listed — I don’t recommend replacing them with coconut or wheat flour. A 1:1 gluten-free all-purpose blend might work for the oat flour, but results may vary.
- Try mix-ins: Dried cranberries, chopped walnuts, or pecans are all great additions. If you skip the chocolate chips, consider increasing the maple syrup to 2/3 cup for a touch more sweetness.
Storing leftovers
Store the baked loaf in an airtight container at room temperature for up to 2 days — it stays surprisingly moist. For longer storage, refrigerate for up to a week; the bread retains its texture well in the fridge.
To freeze, wrap the cooled loaf tightly in foil and place it in a plastic bag with excess air removed. It will keep for up to four months. Thaw on the counter when ready to serve.
I hope you fall in love with this Pumpkin Bread! If you make it, please leave a comment and rating to let me know how it turned out — I appreciate your feedback.
Best Almond Flour Pumpkin Bread (with a whole can of pumpkin!)
5 from 74 reviews
- Author: Alexis Joseph
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 1 hour
- Yield: 1 standard loaf
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Truly the best Almond Flour Pumpkin Bread on the internet — a super-moist, perfectly spiced, healthier loaf made with a full can of pumpkin. Naturally sweetened, quick to prepare, and gluten free, this bread is a comforting fall favorite.
Ingredients
- 1 ¼ cups super-fine blanched almond flour, packed (about 163g)
- 1 ¼ cups certified gluten-free oat flour* (about 124g)
- 1 tbsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp nutmeg
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 (15 oz) can pumpkin puree
- 2 large eggs (or 2 flax eggs for vegan)
- ½ cup pure maple syrup
- 2 tbsp extra virgin olive oil
- 1 tsp vanilla extract
- ½ cup chocolate chips, plus more for topping
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
- In a large bowl whisk together almond flour, oat flour, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder, and salt until evenly combined.
- Add the pumpkin puree, eggs (or flax eggs), maple syrup, olive oil, and vanilla. Stir until just combined, then fold in the chocolate chips.
- Spoon the batter into the prepared loaf pan and smooth the top. Sprinkle additional chocolate chips on top if desired. Bake about 50 minutes, or until a knife inserted near the center comes out almost clean. Allow the loaf to cool in the pan for at least 30 minutes before carefully removing and transferring to a wire rack to cool completely.
Notes
I originally tested this with avocado or coconut oil, but I now prefer extra virgin olive oil in baked goods — it adds great flavor and is healthy. I also simplified the method: everything works well when mixed in one bowl, which means fewer dishes.
*To make oat flour: Blend old-fashioned oats in a high-speed blender or food processor until they form a very fine flour. The finer the grind, the lighter the crumb.
Flour note: This recipe is formulated for almond and oat flours. It will not work well with all-purpose or coconut flour because gluten-free flours behave differently and are not direct replacements.
To make vegan: Use two flax eggs (combine 2 tbsp ground flax with 6 tbsp warm water, set aside 5 minutes to gel). The texture is slightly lighter with eggs, but flax works well.