This Almond Flour Pumpkin Bread is moist, tender and full of warm pumpkin spice flavor! Naturally gluten-free and sweetened with maple syrup, it’s an easy fall quick bread topped with a delicious cream cheese glaze.
This Almond Flour Pumpkin Bread is incredibly moist, tender and full of warm pumpkin spice flavor! Made with almond flour, real pumpkin puree and naturally sweetened with maple syrup, this easy pumpkin bread is naturally gluten-free and perfect for a cozy fall breakfast, snack or even dessert.
I love how simple this recipe is to make with wholesome ingredients and just a few minutes of prep. The almond flour gives this pumpkin bread the best soft, tender texture while the pumpkin keeps every bite perfectly moist. Enjoy it on its own or drizzle it with the optional maple cream cheese glaze for an extra special fall treat!
Why You’ll Love This
- Naturally gluten-free – made with almond flour instead of traditional wheat flour, this pumpkin bread is naturally gluten-free while still baking up soft and tender.
- Perfectly moist – pumpkin puree keeps this bread incredibly moist, while the almond flour gives it a rich, tender texture without making it heavy.
- Naturally sweetened – pure maple syrup adds just the right amount of sweetness and pairs perfectly with the warm pumpkin spice flavors.
- Quick and easy – this pumpkin bread comes together with simple ingredients and just a few minutes of prep, making it an easy breakfast, snack or fall dessert.
Ingredients
- almond flour – the base of this pumpkin bread and what keeps it naturally gluten-free. Make sure to use finely ground blanched almond flour for the best light and tender texture. Almond meal is coarser and may result in a denser loaf.
- pumpkin puree – adds moisture, natural sweetness and plenty of pumpkin flavor. Make sure to use 100% pure pumpkin puree, not pumpkin pie filling.
- eggs – you’ll need four eggs to give the bread structure and help it rise, which is especially important when baking with almond flour.
- maple syrup – naturally sweetens the pumpkin bread while adding delicious warm maple flavor. Be sure to use pure maple syrup rather than pancake syrup.
- vanilla extract – enhances the sweetness and all those cozy fall flavors.
- pumpkin pie spice – a warm blend of cinnamon, ginger, nutmeg and other fall spices that gives this bread its classic pumpkin spice flavor.
- cinnamon + nutmeg – I like adding a little extra cinnamon and nutmeg along with the pumpkin pie spice for even more warmth and flavor.
- baking powder + baking soda – using both helps this almond flour pumpkin bread rise and gives it a lighter, more tender texture.
- salt – Just a little enhances all the flavors and balances the sweetness.
- cream cheese glaze – totally optional, but SO good! The glaze is made with reduced-fat cream cheese, maple syrup and a splash of almond milk for a sweet, creamy finish.
How to Make Almond Flour Pumpkin Bread
- Mix the dry ingredients. In a large bowl, whisk together the almond flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt.
- Combine the wet ingredients. In a separate bowl, whisk together the eggs, maple syrup, vanilla and pumpkin puree until smooth.
- Make the batter. Pour the wet ingredients into the dry ingredients and mix until just combined and no clumps remain.
- Bake. Pour the batter into a prepared 9×5-inch loaf pan and bake at 350°F for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and glaze. Let the bread cool completely before drizzling with the optional maple cream cheese glaze. Slice and enjoy!
Tips for the Best Almond Flour Pumpkin Bread
- Use finely ground almond flour – for the best light and tender texture, use finely ground blanched almond flour rather than almond meal, which is coarser and can make the bread more dense.
- Measure the pumpkin carefully – stick with the ¾ cup of pumpkin puree called for in the recipe. Adding too much can make almond flour pumpkin bread overly moist or mushy in the center.
- Don’t overmix the batter – mix the wet and dry ingredients just until everything is combined for the best texture.
- Use the right size loaf pan – this recipe is designed for a 9×5-inch loaf pan. Using a smaller pan will create a thicker loaf that may take longer to bake through.
- Check for doneness – almond flour breads are naturally very moist, so insert a toothpick into the center of the loaf to make sure it comes out clean before removing it from the oven.
- Let it cool completely – give the bread time to set before slicing, especially since almond flour breads can be delicate while they’re still warm. If adding the cream cheese glaze, make sure the loaf is completely cool first.
Frequently Asked Questions
I don’t recommend substituting all-purpose flour, whole wheat flour, oat flour or coconut flour for the almond flour in this recipe. Almond flour behaves very differently when baking, so the other ingredients and ratios would need to be adjusted. For best results, stick with finely ground blanched almond flour. If you’re looking for a pumpkin bread made with traditional flour, try my Healthy Pumpkin Bread made with whole wheat pastry flour and all-purpose flour instead.
Yes! This pumpkin bread is naturally gluten-free since it is made with almond flour and contains no wheat flour. If you are making it for someone with a gluten allergy or sensitivity, just make sure all your individual ingredients are certified gluten-free.
Almond flour naturally creates a moist, tender bread, but too much pumpkin puree can make the center mushy. Make sure to use only the ¾ cup pumpkin puree called for in the recipe and bake until a toothpick inserted into the center comes out clean. Allowing the bread to cool completely before slicing also helps it set properly.
Absolutely! The maple cream cheese glaze is completely optional and this pumpkin bread is delicious all on its own. Leaving off the glaze also keeps the bread dairy-free and free of refined sugar, provided the specific ingredients you use meet those requirements.
Yes! Let the pumpkin bread cool completely, then wrap the whole loaf or individual slices tightly and store in a freezer-safe container or bag. I recommend freezing it without the cream cheese glaze and adding the glaze after thawing. Freeze for up to 3 months and thaw overnight in the refrigerator or at room temperature before serving.
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More Pumpkin Recipes
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- Gluten-Free Pumpkin Spice Donuts
- Fluffy Pumpkin Pancakes
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More Quick Bread Recipes
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- Healthy Pumpkin Zucchini Bread
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Hope you all enjoy this Almond Flour Pumpkin Bread and if you love this recipe as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
Almond Flour Pumpkin Bread
Ingredients
- 2 cups almond flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 4 eggs, lightly whisked
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 3/4 cup 100% pumpkin puree
For the cream cheese glaze:
- 3 oz 1/3-less fat cream cheese
- 1 Tbsp maple syrup
- 1-2 Tbsp almond milk, or milk of choice
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt. Set aside.
- In a separate bowl, whisk together eggs, maple syrup, vanilla and pumpkin puree and mix until well-combined.
- Pour the wet ingredients in with the dry ingredients, mixing until there are no clumps.
- Pour pumpkin mixture into a prepared 9×5-inch loaf pan and bake in the oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pumpkin bread sit for 5 minutes then remove from pan and let cool completely on a wire rack.
- 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 maple syrup and almond milk, mixing until smooth and runny.
- Drizzle cream cheese glaze over top of the bread, serve and enjoy!
Notes
Storage & Prepping
- To store: Store unglazed pumpkin bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you’ve added the cream cheese glaze, keep the bread refrigerated.
- To freeze: Let the bread cool completely, then wrap the whole loaf or individual slices tightly and store in a freezer-safe bag or container for up to 3 months. For best results, freeze without the cream cheese glaze.
- To thaw: Thaw overnight in the refrigerator or let individual slices come to room temperature before enjoying.
- To prep ahead: This pumpkin bread is perfect for making a day or two in advance. Bake and cool the loaf completely, store it covered, then add the cream cheese glaze just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved it! In the comments, it see questions about substituting butter for oil, etc. I didn’t see oil listed in the ingredients or instructions and backed it without any kind of oil.
The recipe has been adjusted and tweaked over the years because the oil made the bread too soggy in the middle 🙂
I enjoyed making the bread. However, I would make one suggestion-put in the recipe to add parchment paper to the 9×5 loaf pan. Otherwise, a very yummy, healthy, and guilt-free loaf
Did not have enough pumpkin flavor. It was good I would have enjoyed more pumpkin taste.
This is absolutely amazing. Truly nest bread ever. I add a little more syrup and 1/8 cup sugar becausevi like it a little sweeter. The texture is amazing you can even tell it is almond flour.
The first time I followed this recipe perfectly, and found as others had noted, the loaf was still a bit too wet. Still, really a tasty and sweet treat!! Worth another go.
The 2nd time around, I went with muffins. The batter still looked pretty wet once I had it all together, so I added 2 tablespoons of coconut flour and I’m sure that made a difference. My eggs are usually pretty big farm fresh ones, so I often have to tweak a recipe. This time I used homemade puree (from what was supposed to be spaghetti squash that grew into a very pumpkin like squash!) which was a bit wetter than the canned stuff. I think muffins need to be a touch more festive than a loaf, so I added dried currants and chopped walnuts to the batter too. Reduced cooking time to 25 minutes, they rose pretty good, and came out a dark golden brown on top. All worked out perfectly. I glazed a few to eat fresh, and left the rest plain for freezing.
Made the recipe exactly and it was amazing, both with and without the glaze. I made these into muffins, they made 18, and took about 33 minutes. Thank you!
This is absolutely the best recipe for Pumpkin Bread made with almond flour. It is most and yummy. I added chunks of already cooked apple just for fun and it was a hit.
Overall this was very moist and yummy. Just FYI your ingredients for the drizzle is discussed in the directions differently I.e. Maple syrup vs powdered sugar. Doesn’t say how much powdered sugar to blend in.
made this for a breakfast offering without the cream cheese drizzle because of dairy issues. Really like it, with one change that I made. I did not have as much almond flour as I had thought, so I used about 3/4 cup of coconut flour to finish off the necessary 2 cups. I was also a little concerned about using pumpkin spice, when pumpkin spice has cinnamon in it. But it tastes just fine so my Keto and Celiac/dairy free family have a new option. Thanks.
The recipe looks good, but I don’t like that when I try to print it, your ads cover parts of the recipe. This should not be!
Thanks for letting me know, I’ll make sure to fix this issue 🙂