This almond flour pumpkin bread is moist and delicious, perfect for celebrating the fall season. As a bonus, this pumpkin bread recipe is also low-carb, sugar-free, and gluten-free.
I love baking with almond flour. A nutritious, low-carb flour perfect for making gluten-free and keto-friendly breads, muffins, or cookies. But it’s truly amazing when combined with pumpkin, like almond flour pumpkin muffins, almond flour pumpkin cake, or almond flour pumpkin brownies.
Why you’ll love this pumpkin bread
You may have tried my keto pumpkin bread recipe, which combines almond flour and coconut flour. This recipe uses only almond flour. So naturally this pumpkin bread is:
There’s nothing easier than making almond flour pumpkin bread. All you need is two separate bowls to prepare the dry and wet ingredients. Then just mix them together and you’ve got the perfect moist, gluten-free pumpkin bread made with almond flour.
Ingredients and Substitutes
Below are the ingredients you’ll need to get started with this almond pumpkin bread recipe. Go to the recipe card at the bottom of the post for detailed measurements.
Canned Pumpkin Puree – Make sure you are using canned pumpkin puree that has no additives and is made from 100% pumpkin. Do not confuse it with canned pumpkin pie filling. Due to the presence of sugar and other additives, this pumpkin bread is not at all tasty. Learn how to make your own pumpkin puree. Crystal Sweetener – You can use your favorite sweetener. For paleo pumpkin bread with almond flour, use coconut sugar. For a keto version, use erythritol, allulose, or any keto sweetener. Avoid liquid sweeteners that make the dough sticky or make the bread denser. Pumpkin Pie Spice – Or make your own by mixing ground cinnamon, nutmeg, cloves, and ginger – jump to the recipe below for exact measurements of each spice. Eggs – There are no egg substitutes that can be used in this recipe. Almond flour is a low-starch flour that is bound together with eggs to create a firm, fluffy bread texture. I don’t want to use flaxseed eggs. It didn’t work and the bread never set in the oven. Almond Flour – Almond flour is a low-carb flour that is perfect for baking keto recipes. Baking soda – For a fluffy texture. Vanilla Extract – Adds extra flavor. Melted coconut oil – or melted butter.
How to make almond flour pumpkin bread
In a large mixing bowl, whisk together almond flour, baking soda, salt, sweetener, and pumpkin spice until evenly mixed. In a separate bowl, mix together the eggs, melted coconut oil, vanilla extract, and canned pumpkin puree. Pay particular attention to the temperature of each ingredient. You want the eggs and melted coconut oil to mix well, so make sure the eggs are at room temperature and not fresh from the fridge. The reason is simple: coconut oil solidifies at temperatures below 23°C, so when it comes into contact with cold eggs, oil clumps form in the dough. Finally, pour the liquid ingredients into the dry ingredients and stir with a wooden spoon until the ingredients form a thick, slightly orange batter. Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch rectangular loaf pan with parchment paper. Dip some oil paper into some coconut or olive oil and set it aside. Transfer the pumpkin bread batter to the mold and spread it out evenly. Bake the bread at 180°C (350°F) for 40 to 55 minutes, until a toothpick inserted in the center comes out clean. Transfer bread to a wire rack. You can easily remove the almond flour pumpkin bread from the pan by pulling the parchment paper hanging from the pan. Let cool completely before slicing. We recommend 3 hours before slicing almond flour baked goods.
baking tips
Here’s the key to making delicious almond flour baked goods.
Choose the right almond flour. For best results, you should use ultra-fine golden almond flour. In fact, almond flour comes in many different forms. Sometimes rough, sometimes dark. It depends on whether the almonds are ground with the skin on or not. To enjoy soft, moist, melt-in-your-mouth almond flour pumpkin bread, you need to use fine, golden-brown almond flour made from peeled almonds. Other dark, coarse almond flour versions give almond flour bread a grainy, grainy texture that no one likes. Weigh the flour or use the scoop, sweep method. This means lightly filling the cup with flour. Don’t overcrowd. Do not thin the dough. Almond flour dough will be thicker and a little grainy, but this is normal. Do not thin the dough by adding milk or other liquids.
offer suggestions
This pumpkin bread is absolutely delicious on its own, and you don’t need to add anything to make it even better. But there are always ways to make this bread even more decadent.
Mix the nuts into the batter. Finally, when you’re ready to transfer the dough to the loaf pan, stir in 1/2 cup chopped pecans or chopped walnuts. Drizzle some icing – Combine your favorite yogurt with your favorite powdered sweetener to create a sweet icing like the one pictured below. To make bread sugar-free, powdered erythritol and coconut yogurt are recommended. Serve slices with nut butter or jam. Pumpkin bread is best served with peanut butter, almond butter, or sugar-free caramel sauce.
Precautions for storage
This pumpkin almond flour bread keeps very well in the fridge. Store the bread in a cake box for 4 days. We recommend storing bread whole in the refrigerator and slicing it only when you want to eat it. This will keep the bread moist.
Another option is to freeze pumpkin bread whole or in slices. I like to freeze slices to adjust portion sizes later. Trust me, the bread tastes great. Freeze one serving so you don’t have to eat the whole thing. So, wrap each slice of pumpkin bread in plastic wrap and freeze. Thaw at room temperature the day before eating.
FAQ
We have listed below answers to frequently asked questions about this recipe.
Pumpkin is relatively low in carbohydrates, making it a great addition to keto recipes, with about 4 grams of net carbs per 100 grams.
Drinks that go well with pumpkin bread
Pumpkin bread of any kind tastes even better when served with a hot beverage, especially tea or coffee. Below I’ve listed some of my favorite hot drinks to make with this pumpkin bread recipe.
See more pumpkin recipes using almond flour
To help you enjoy this fall, I’ve created lots of pumpkin recipes on my blog. Use almond flour to keep baked goods low in sugar. Try some of the recipes below, including pumpkin muffins and pumpkin cookies.
cooking modePrevent the screen from going dark
Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with lightly greased parchment paper. Let’s set it aside.
In a large mixing bowl, whisk together the dry ingredients, including almond flour, baking soda, your favorite crystal sweetener, salt, ground cinnamon, nutmeg, cloves, and ginger until evenly mixed. Let’s set it aside.
In a separate bowl, combine eggs, pumpkin puree, vanilla extract, and melted coconut oil. Be careful that the oil is not too hot. If it’s too hot, the eggs may end up being “cooked.”
Mix liquid ingredients with dry ingredients to form a thick, stable dough.
Transfer the dough to the loaf pan and bake on the center rack of the oven at 350°F (180°C) for 45 to 55 minutes, until a pick inserted into the center of the pumpkin bread comes out clean.
Cool on a wire rack for 3 hours before slicing.
Garnish with a drizzle of 1/4 cup yogurt and 1/2 cup powdered sweetener (I used powdered erythritol).
Storage: Store this bread in an airtight container in the refrigerator for up to 4 days. Alternatively, you can freeze it and thaw it the day before you want to eat it.
Provided by: 1 Sliced (uses erythritol as sweetener)calorie: 153.5 kcal (8%)carbohydrates: 5.1 g (2%)fiber: 2.3 g (10%)Net carbs: 2.8 gprotein: 5.7 g (11%)fat: 13.2 g (20%)Saturated fat: 4.2 g (26%)Polyunsaturated fats: 0.4 gMonounsaturated fats: 0.8 gTrans fat: 0.1 gcholesterol: 62 mg (twenty one%)sodium: 141.6 mg (6%)potassium: 57.3 mg (2%)sugar: 1.2 g (1%)Vitamin A: 2473.8 IU (49%)Vitamin B12: 0.1 μg (2%)Vitamin C: 0.7 mg (1%)Vitamin D: 0.3 μg (2%)calcium: 50 mg (5%)iron: 1.2 mg (7%)magnesium: 6 mg (2%)zinc: 0.2 mg (1%)
About the author
Karine Claudepierre
Hello, I’m Carine. I’m a food blogger, author, recipe developer, published cookbook author, and founder of Sweet As Honey.
I earned my Certificate in Nutrition and Wellness from Well College Global (formerly Cadence Health) in 2014. I have a passion for sharing all the easy and delicious recipes that are delicious and healthy. My expertise in this field is based on my background in chemistry and years of practicing a keto low-carb diet. But my husband is vegan, so I’m also very familiar with vegetarian and vegan cooking.
I now eat a more balanced diet, alternating between keto and Mediterranean diets.
Cooking and baking are my true passions. In fact, I only publish a small portion of my recipes on Sweet As Honey. Most of it was eaten by my husband and two kids before I could take a photo.
All of my recipes are tested at least three times to ensure they work, and I pride myself on keeping my recipes as accurate as possible.
See all my recipes in the recipe index.
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