Almond Flour Pumpkin Bread Recipe

Almond flour pumpkin bread transforms your kitchen into a cozy autumn haven with its warm spices and irresistible aroma. This healthy pumpkin bread recipe delivers all the comfort of traditional fall baking without the guilt. Sarah discovered this recipe last October when her daughter was diagnosed with celiac disease. She needed a gluten free pumpkin bread that still tasted amazing. After countless kitchen experiments, this almond flour pumpkin loaf became their new family favorite.

This low carb pumpkin bread uses wholesome ingredients that work for multiple dietary needs. Whether you’re following keto, paleo, or simply want a sugar free pumpkin bread option, this recipe delivers perfect results every time. The secret lies in baking with almond flour. Unlike regular flour, almond flour creates incredibly moist texture while keeping carbs low. Each slice contains healthy fats and protein that keep you satisfied longer.

Ingredients

Wet Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• 3 large eggs, room temperature
• 1/3 cup sugar-free maple syrup or monk fruit sweetener
• 1/4 cup melted coconut oil or avocado oil
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups fine almond flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Optional Add-ins

• 1/2 cup chopped walnuts or pecans
• 1/4 cup sugar-free chocolate chips
• 1 tablespoon pumpkin seeds for topping

Instructions

Step 1: Prepare Your Kitchen

Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment with coconut oil.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together pumpkin puree, eggs, sweetener, melted oil, almond milk, and vanilla extract. Whisk until completely smooth with no lumps.

The mixture should look creamy and well-combined. Room temperature eggs mix more easily and create better texture.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together almond flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Make sure no clumps remain.

Sifting the almond flour creates lighter texture. If you notice any large pieces, break them up with your whisk.

Step 4: Create the Batter

Add dry ingredients to wet ingredients gradually. Gently fold together using a rubber spatula. Mix just until combined.

Overmixing creates dense, tough bread. Stop as soon as you no longer see flour streaks. The batter should be thick but pourable.

Step 5: Add Optional Ingredients

Fold in nuts, chocolate chips, or other add-ins now. Reserve some pumpkin seeds for sprinkling on top if desired.

Step 6: Bake to Perfection

Pour batter into prepared loaf pan. Spread evenly and tap pan gently to release air bubbles. Sprinkle with pumpkin seeds if using.

Bake for 50-60 minutes. The top should be golden brown and spring back when lightly touched. A toothpick inserted in center should come out with just a few moist crumbs.

Step 7: Cool Properly

Let bread cool in pan for 10 minutes. Use parchment overhang to lift onto cooling rack. Cool completely before slicing, about 1 hour.

This cooling step is crucial. Cutting too early results in crumbly, fallen bread.

Pro Tips and Variations

Professional Baking Tips

Use room temperature ingredients. Cold eggs and milk don’t mix properly, creating uneven texture.

Measure almond flour correctly. Spoon into measuring cup and level off. Packed flour creates heavy bread.

Don’t overbake. Almond flour browns faster than regular flour. Cover with foil if top browns too quickly.

Test doneness properly. The toothpick test works best. A few moist crumbs are perfect, wet batter means more time needed.

Flavor Variations

Keto pumpkin bread almond flour version: Replace sweetener with powdered erythritol for ultra-low carbs.

Paleo pumpkin bread almond flour style: Use pure maple syrup instead of sugar-free sweeteners.

Dairy free pumpkin bread: This recipe is already dairy-free when using coconut oil.

Spiced version: Add 1/4 teaspoon cardamom and a pinch of allspice for complex flavor.

Chocolate chip variety: Fold in 1/3 cup sugar-free dark chocolate chips.

Texture Modifications

For denser bread, add 1 tablespoon coconut flour. For lighter texture, separate eggs and whip whites to soft peaks before folding in.

Storage Solutions

Store covered at room temperature for 3 days. Refrigerate for up to 1 week. Freeze slices individually wrapped for up to 3 months.

Serving Suggestions

Breakfast Ideas

Serve warm slices with grass-fed butter or almond butter. The healthy fats create satisfying morning fuel.

Toast slices lightly and top with cream cheese and a sprinkle of cinnamon. This combination tastes like pumpkin cheesecake.

Snack Options

Cut into squares and serve with hot herbal tea or coffee. The low sugar content won’t cause energy crashes.

Pack slices for lunch boxes or hiking trips. This gluten free pumpkin bread travels well and provides sustained energy.

Dessert Presentations

Drizzle with sugar-free caramel sauce made from coconut cream and monk fruit sweetener.

Serve with whipped coconut cream and a dash of vanilla. Top with toasted pumpkin seeds for crunch.

Create bread pudding using day-old slices, unsweetened almond milk, and eggs for an elegant dessert.

Holiday Serving

This almond flour pumpkin bread makes beautiful gifts. Wrap in cellophane with ribbon for teachers, neighbors, or coworkers.

Serve at Thanksgiving alongside traditional desserts. Guests with dietary restrictions will appreciate having options.

Conclusion

This almond flour pumpkin bread proves healthy baking doesn’t require sacrifice. You get all the autumn flavors you crave in a nutrient-dense package that supports your wellness goals.

The combination of protein-rich almond flour and fiber-packed pumpkin creates satisfying bread that keeps you full longer than traditional versions. Each slice delivers essential nutrients without empty calories.

Whether you’re managing diabetes, following keto, or simply want better-for-you treats, this low carb pumpkin bread delivers. The recipe works perfectly for meal prep, special occasions, or quiet morning moments with your favorite beverage.

This gluten free pumpkin bread recipe will become your go-to fall baking staple. The simple ingredient list and foolproof method make it accessible for beginners while delivering professional-quality results.

FAQs

Can I substitute the almond flour?

Almond flour creates this bread’s unique texture and nutritional profile. Coconut flour requires different liquid ratios (use 1/2 cup coconut flour plus extra eggs). Other gluten-free flours change the carb content significantly.

How do I know when the bread is done?

Insert a toothpick in the center. It should come out with a few moist crumbs, not wet batter. The top should spring back when lightly touched and pull slightly from pan sides.

Why is my bread dense?

Dense bread usually results from overmixing, old baking powder, or measuring errors. Mix just until ingredients combine. Check that your baking powder is fresh (replace every 6 months).

Can I make this dairy free?

This recipe is already dairy-free when using coconut oil instead of butter. Make sure your chocolate chips are dairy-free if adding them.

How should I store leftover bread?

Store covered at room temperature for 3 days maximum. For longer storage, refrigerate up to 1 week or freeze individual slices up to 3 months. Wrap tightly to prevent drying out.

Can I double this recipe?

Yes, double all ingredients and use two loaf pans. Baking time remains the same. Don’t try to fit doubled batter in one pan as it won’t bake evenly.

What’s the carb count per slice?

Each slice (1/12 of loaf) contains approximately 4-5 grams net carbs, depending on your sweetener choice. This makes it suitable for low-carb and keto diets.

Can I add protein powder?

Replace 1/4 cup almond flour with unflavored or vanilla protein powder. Add 2-3 tablespoons extra liquid to maintain proper consistency. This creates a higher-protein version perfect for post-workout snacks.