This deliciously tender Almond Flour Pumpkin Bread is the perfect balance of sweet and savory—plus it’s gluten-free!
When it comes to a favorite autumnal flavor, pumpkin is my jam. Its naturally sweet and savory flavors complement a variety of foods, from breakfast treats to smoothies to, yes, even coffee. When it comes to baking with pumpkin, one of my favorite recipes is this almond flour pumpkin bread. Its ingredients combine to make a moist, flavorful and naturally gluten-free bread that merges the warm, comforting flavors of pumpkin with the rich, nutty taste of almond flour.
This bread is a fantastic option for a cozy fall treat and can be enjoyed as a breakfast or snack. Thanks to almond flour’s crumbly texture, this bread has a light, tender crumb. Its subtle flavors are enhanced by cinnamon and nutmeg, and the addition of chocolate chips makes for one yummy snack.
I love cutting myself a slice, slathering it with butter, and enjoying it with a piping-hot cup of tea in the afternoon. Whether you’re looking for an afternoon pick-me-up or would rather enjoy this alongside a hearty breakfast spread, this almond flour pumpkin bread recipe is a winner.
Is This Almond Flour Pumpkin Bread Healthy?
This bread may feel indulgent, but that doesn’t mean it’s bad for you (and who says indulgent is bad, anyway?). Although the recipe does call for chocolate chips, coconut sugar, and a bit of maple syrup for sweetener, the rest of the flavors come from spices and puréed pumpkin. Bonus: if you need to avoid gluten for any reason, this recipe is gluten-free.
Are Almond Flour and Almond Meal The Same?
Almond flour and almond meal are not exactly the same. When gathering ingredients to make this pumpkin bread, it’s important to get the right type of flour. Almond meal is typically made from unpeeled almonds, giving it a coarser, slightly lumpier texture than almond flour, which is made from blanched almonds. This recipe calls for almond flour, and the results are best if you stick to that.
How Do I Store Leftovers?
Make this bread on a Sunday afternoon to enjoy all week long as an afternoon pick-me-up. To enjoy later, simply wrap the bread tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to 1 week. For longer storage, you can slice it and freeze individually wrapped pieces of the bread. It will keep well in the freezer for up to 3 months. Alternately, if you plan on consuming it within 1-2 days, you can leave it out on the counter in an airtight container.
Serving Suggestions
If you’d like to serve this rich pumpkin bread alongside a hearty breakfast spread, we recommend offering a variety of sweet and savory options. A fresh and filling Coconut Milk Quinoa Fruit Salad will complement the sweetness, while hearty scrambled eggs and breakfast potatoes will add just the right touch of savory.
Ingredients
- 2 cups almond flour 200 grams
- 1/2 cup oat flour 50 grams
- 1 tablespoon baking powder
- 3 1/2 teaspoons cinnamon
- 3/4 teaspoon salt
- 3/4 teaspoon nutmeg
- 3/4 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon allspice
- 1 cup pumpkin purée
- 1/2 cup maple syrup
- 1/4 cup coconut sugar or brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Heat your oven to 350 degrees Fahrenheit. Spray the sides of an 8×8-inch loaf pan with cooking spray and line the bottom with parchment paper.
- In a medium bowl, whisk all the ingredients up to the allspice.
- In a separate, large bowl, whisk the pumpkin, syrup, sugar, eggs and vanilla.
- Stir the dry ingredients into the wet ingredients until well mixed. Stir in the chocolate chips.
- Transfer to the prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour.
- Let cool in the pan completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
I made this bread last night and it is soooo good! And easy! It reminds me of my favorite lattes from Starbucks during Fall. The only thing I didn’t have available was the oat flour so I subbed in gluten-free all purpose flour for it.
So happy to hear that the substitution of gluten-free all purpose flour worked out well! Glad you enjoyed this! Thanks, Sarah!