Almond Flour Pumpkin Bread (Gluten Free)

caitlinbrae — Sun, 28 Aug 2022 08:16:00 +0000

This healthier pumpkin bread recipe is made with canned pumpkin, almond flour and oat flour. It is sweetened with maple syrup and loaded with delicious fall spices.

Almond flour pumpkin bread

When fall rolls around and the cool weather kicks in; turn on full pumpkin mode! Do you love all things pumpkin (pumpkin bread, pumpkin pie, fresh, pumpkin lattes, pumpkin cookies, pumpkin scones)? Well you’ve come to the right place if you’re looking for an easy and healthy pumpkin bread recipe. It only requires a few simple steps and 45 minutes of baking time.

I am so excited to share this recipe with you and I hope you love it as much as I do!

Why you’ll love this gluten free pumpkin bread

It is naturally sweetened with maple syrup or coconut sugar. Also, it’s not super sweet!
This recipe is made from a mixture of almond flour and oat flour for the best texture.
You will use one full cup of pumpkin!
This pumpkin loaf is so easy to make.
You can add any toppings you like; chocolate chips, pumpkin seeds or raisins.
This loaf is freezer friendly so you can save it for a later date!

Ingredients needed for almond flour pumpkin bread

Truthfully, this healthier pumpkin bread has become one of my favorite loaf recipes. If you love pumpkin, you have to try this recipe! It is naturally gluten free, full of pumpkin flavor and absolutely delicious.

Almond flour and oat flour will both be used as the flour in this recipe

Baking soda will help puff up this pumpkin bread

Cinnamon, pumpkin pie spice and salt will add flavor and are key to the taste of this pumpkin bread

Three eggs will help bind all the ingredients together

One cup of pure canned pumpkin is used

Maple syrup is used to sweeten up this loaf. I love this kind from amazon. Or you can use coconut sugar.

Vanilla extract is used to enhance the flavor

Lastly, a splash of apple cider vinegar, one teaspoon!

How to make almond flour pumpkin bread

I broke down this recipe into a few steps.

STEP 1

Preheat your oven to 350 degrees and grease a loaf pan. I use 8×4 or 9×4. You can also line your loaf pan with parchment paper.

STEP 2

In a large bowl, add all the dry ingredients: almond flour, oat flour, cinnamon, pumpkin pie spice, baking soda and salt. Mix until combined and set aside.

STEP 3

Next, in another large bowl add the wet ingredients: eggs, pumpkin, maple syrup, vanilla extract and apple cider vinegar. Whisk the ingredients until smooth. Now add the dry ingredients into the bowl with the wet ingredients. Using a spoon or spatula fold the mixture until combined.

STEP 4

Lastly, add the batter into the prepared loaf pan and top with pumpkin seeds. Bake at 350 for 45-55 minutes or until fully cooked through.

Tips and tricks

Follow these helpful tips to ensure you make the best almond flour pumpkin bread.

Firstly, combine the dry ingredients and wet ingredients separately.

Secondly, use pure canned pumpkin not pumpkin pie mix!

Thirdly, grease your loaf pan with cooking spray and line it with parchment paper. This will prevent the loaf from sticking.

Finally, let the loaf cool slightly before slicing.

The best pumpkin bread

Do you love enjoying a slice of pumpkin bread with coffee in the morning or even for dessert? Well you can feel good about eating this bread for breakfast because it is sweetened with just 1/3 cup of maple syrup (or coconut sugar).

Almond flour will be the main flour in this recipe. Baking with almond flour is always a great option because it is made with just one ingredient: ground almonds! Almonds also add vitamin E, magnesium and potassium.

Oat flour will be the second main flour in this pumpkin bread. Oats provide a good source of protein and whole grains. And they are made from ground up oats!

This loaf is topped with pumpkin seeds. However, feel free to fold in any of your favorite toppings! Here are some popular mix ins are:

Chocolate chips
Raisins
Walnuts
Almonds

How to store

Once the pumpkin bread has fully cooled, you can store it in an airtight container in the fridge for a week. Also, you can store this bread in the freezer. Grab a freezer friendly container and store this loaf in the freezer for 3 months. Pro tip: Pre slice your pumpkin bread and store it in the freezer! This makes it super easy to remove a slice or two from the freezer, defrost, and enjoy.

Other recipes you’ll love!

If you love this gluten free pumpkin bread, definitely give some of these other recipes a try.

Oat Flour Pumpkin Waffles

Easy Vegan Lemon Loaf

Sweet Potato Chocolate Crumble Loaf

Paleo Cinnamon Raisin Bread

Paleo Everything But The Bagel Bread

Did you make this recipe?

If you give this pumpkin bread recipe a try, then please don’t forget to rate this recipe or leave a comment down below! The feedback is super helpful to me and to other readers thinking about making this recipe. Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes.

For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest!