The BEST Almond Flour Pumpkin Bread
Serves: 12 Servings
  • 2 cups almond flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. sea salt
  • 3 eggs, lightly whisked
  • ¼ cup pure maple syrup
  • 1 (15 oz) can 100% pumpkin puree
For the cream cheese glaze:
  • 3 oz ⅓-less fat cream cheese
  • 2 Tbsp powdered sugar
  • 1-2 Tbsp almond milk (or milk of choice)
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt. Set aside.
  3. In a separate bowl, whisk together eggs, maple syrup and pumpkin puree and mix until well-combined.
  4. Pour the wet ingredients in with the dry ingredients, mixing until there are no clumps.
  5. Pour pumpkin mixture into a prepared 9x5-inch loaf pan and bake in the oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the pumpkin bread sit for 5 minutes then remove from pan and let cool completely on a wire rack.
  7. To make the cream cheese glaze, place cream cheese in a small microwave-safe bowl and heat on high for 30 seconds until softened. Whisk in powdered sugar and almond milk, mixing until smooth and runny.
  8. Drizzle cream cheese glaze over top of the bread, serve and enjoy!
Nutritional Information
Serving Size: 1 slice • Calories: 206 • Fat: 14.3 g • Saturated Fat: 5.7 g • Carbs: 13.4 g • Fiber: 3.3 g • Protein: 7.3 g • Sugar: 6.3 g • WW Freestyle Points: 7
Recipe by Eat Yourself Skinny at