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Almond Flour Pumpkin Bread

Almond Flour Pumpkin Bread

This Almond Flour Pumpkin Bread is moist, perfectly spiced, and full of pumpkin flavor. Naturally gluten-free, grain-free, and dairy-free.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 10 slices
Calories 419 kcal

Equipment

  • loaf pan
  • Mixing Bowl

Ingredients
  

Batter Ingredients

  • ½ cup canned pumpkin puree Use 100% pure pumpkin, not pumpkin pie filling.
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ 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 ½ cups superfine blanched almond flour

Glaze Ingredients

  • ½ cup powdered sugar You can substitute your favorite sugar-free powdered sugar.
  • 1 teaspoon pure vanilla extract
  • 3 teaspoons water

Instructions
 

Baking 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. Please watch your oven because all ovens are different.
  • In a small bowl, combine all the glaze ingredients in a small bowl. Stir until fully combined. Holding onto the flaps of parchment paper, remove bread from a pan and let it cool before drizzling over the cooled pumpkin bread.
  • Allow the bread to cool before slicing serving. Enjoy!
  • Store leftovers in an airtight container.
  • The pumpkin bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.

Notes

For Vegan Option: Substitute flax eggs or Bob’s Red Mill gluten-free egg replacer for the eggs. For Sugar-Free/Keto Option: Use your favorite sugar-free sweetener like monk fruit, xylitol, or erythritol. For Paleo/No-Refined Sugar Option: Use pure maple syrup or coconut sugar as the sweetener and skip the glaze. Store leftovers in an airtight container. The pumpkin bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.

Nutrition

Serving: 1sliceCalories: 419kcalCarbohydrates: 30gProtein: 14gFat: 30gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 37mgSodium: 183mgPotassium: 64mgFiber: 7gSugar: 18gVitamin A: 1962IUVitamin C: 1mgCalcium: 147mgIron: 3mg
Keyword Almond Flour Pumpkin Bread, dairy-free, fall baking, gluten-free, grain-free, pumpkin recipe
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