The BEST Almond Flour Pumpkin Bread recipe that is a must to make this fall! Super moist, easy to make and drizzled with a delicious cream cheese glaze!
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*Please note that this recipe has been updated as many readers said the middle of the bread was on the mushier side, so the updated recipe uses less pumpkin pureé which was just the trick!
You guys. THIS.
‘Tis the season for baking! I don’t know about you, but in our house October means all things PUMPKIN and this bread recipe is an absolute must to have in your arsenal this fall! There is nothing like a simple quick bread to get you in the mood for fall baking and this pumpkin bread is not only super easy to make, but is literally one of the moistest bread recipes I’ve ever tasted. I should also mention that your kitchen will smell amazing after baking this! This recipe is full of ingredients like pumpkin, cinnamon and nutmeg – the perfect fall spice trifecta if you ask me – and is also much healthier than typical sweet breads that tend to use a lot of butter and sugar.
This pumpkin bread is also gluten-free, paleo (if you omit the cream cheese glaze) and also makes a really great low carb option too. I love baking with almond flour because it’s super versatile and the taste and texture are great, but it’s also high in protein too!
To sweeten this pumpkin bread I used a little maple syrup which tasted SO GOOD mixed with the pumpkin and cinnamon flavors. I also drizzled the entire loaf with a delicious cream cheese glaze which was inspired by these pumpkin bars 🙂 If you want to keep this recipe refined sugar free, you can just omit the glaze altogether – I promise this bread tastes absolutely amazing all on its own.
I am all about convenience which is why I love recipes like this. Simply mix all your ingredients together in a bowl, pour everything into a loaf pan and pop it in the oven. DONE! I promise you this is the easiest thing you’ll make this fall! Oh and it’s totally worth it. A slice of this pumpkin bread would be perfect with your morning coffee, or even as a midday snack, or after dinner when you are craving something sweet orrr….I mean basically this pumpkin bread is a good decision ANY TIME and I am definitely not sad about it.
If you like this recipe and are craving more pumpkin inspiration, make sure to check out my pumpkin bars with cream cheese frosting, this skinny pumpkin spice mug cake, some easy pumpkin muffins or you can even go the savory route with these pumpkin and sage stuffed shells! Told you it’s my favorite time of year 😉
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! I love seeing all your delicious recreations!
The BEST 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.