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!
Table of Contents
*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.
My MIL has a severe gluten intolerance and this was just perfect!! Honestly, my husband and I ate the first batch, our “taste test batch.” Needless to say, you don’t have to be on a gluten-free diet to enjoy this moist, spongy goodness.
I’m so glad you both loved this! 🙂
How do you store and also freeze this delicious pumpkin bread?
Excellent recipe! But do you have any suggestions for a dairy-free glaze?
So glad you enjoyed this! You could make a glaze using powdered sugar, almond milk, a little vanilla and a Tbsp of coconut oil or vegan butter 🙂
Bread came out great! I was able to use the full can of pumpkin by adding one extra egg and 10 extra minutes in the oven – it was crazy moist, but still held together very well. Definitely will remake this one; I’ll try it with molasses next time for a bit more flavor depth.
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.