Almond Flour Pumpkin Bread (Healthy, Gluten free)

A healthy, Gluten-free Almond Flour Pumpkin Bread with the most delicious moist crumb, perfect to celebrate the fall season.

Bonus, this healthy pumpkin bread recipe is also low-carb, sugar-free, and gluten-free.

I absolutely love to bake with almond flour. It’s a nourishing low-carb flour that makes the most delicious gluten-free, keto-friendly bread.

Last year, I shared my keto pumpkin bread recipe using a combination of almond flour and coconut flour.

But many of you requested healthy pumpkin bread with almond flour only. So here you are, this pumpkin bread is also naturally:

• Paleo
• Gluten-free
• Dairy-free
• Keto approved – if you use my keto sweeteners recommendations, I always bake with crystal erythritol.

How To Make Almond Flour Pumpkin Bread

There’s nothing easier than making almond flour pumpkin bread. All you need are two separate bowls to prepare the dry ingredients and the wet ingredients.

Then, simply brings them together to create the perfect moist gluten-free pumpkin bread with almond flour.

Ingredients

Below are the ingredients you need to start this almond pumpkin bread recipe. Jump to the recipe card at the bottom of the post for the detailed measurements.

• Canned Pumpkin puree – make sure you used canned pumpkin puree that is purely made of 100% pumpkin, with no additives. Don’t confuse it with canned pumpkin pie filling. It contains sugar and other additives that won’t make this pumpkin bread come out good at all. Learn how to make your own pumpkin puree.
• Crystal sweetener – you can use any sweetener you love. For paleo pumpkin bread with almond flour, use coconut sugar. For the keto version, use erythritol, allulose, or any keto sweetener. Just avoid liquid sweeteners that make the batter runny and the bread denser.
• Pumpkin pie spices – or make your own by mixing ground cinnamon, nutmeg, cloves, and ginger – jump to the recipe below for the exact measurement of each spice.
• Eggs – there’s no egg substitute available for this recipe. Almond flour is a low-starch flour, and it relies on eggs to bind and create a nice, fluffy bread texture that holds together. Don’t be tempted to use flaxseed eggs. It wouldn’t work, and the bread would never set in the oven.
• Almond flour – Almond flour is a low-carb flour, ideal for baking keto recipes.
• Salt
• Baking soda
• Vanilla extract
• Melted coconut oil or melted butter

Combine dry ingredients

In a large mixing bowl, whisk almond flour, baking soda, salt, sweetener, and pumpkin spices until evenly combined.

Combine liquid to dry ingredients

In another bowl, whisk together the eggs, melted coconut oil, vanilla extract, and canned pumpkin puree.

Give extra care to the temperature of each ingredient. You want the eggs and melted coconut oil to work well together, so make sure eggs are at room temperature, not cold out from the fridge.

The reason is simple, coconut oil solidifies below 74°F (23°C), so if it comes in contact with cold eggs, you end up with oil lumps in the batter.

Finally, pour the liquid ingredients into the dry ingredients and stir with a wooden spoon until the ingredients come together into a thick, slightly orange batter.

Baking the Keto Pumpkin Bread

Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch rectangle loaf pan with parchment paper. Slightly oil paper with coconut oil or olive oil and set aside.

Transfer the pumpkin bread batter into the pan and spread evenly.

Bake until a toothpick inserted in the center comes out clean. Depending on your pan quality and oven, the bread bakes between 40 and 55 minutes.

Cooling

Transfer the bread to a wire rack. You can pull the hanging piece of parchment paper from the pan to easily release your almond flour pumpkin bread from the pan.

Cool completely before slicing. I usually recommend 3 hours before slicing almond flour baked goods.

Storage Instructions

This pumpkin almond flour bread stores very well in the fridge. Place the bread in a cake box and store it for up to 4 days.

It’s preferable to store the whole bread in the fridge and slice it only when you want to eat some. This preserves the bread’s moisture.

Another option is to freeze the pumpkin bread, either whole or in slices.

I personally like to freeze slices for portion control later – trust me, it’s a very tasty bread, and freezing single serves saves you from eating the whole thing.

So wrap each slice of pumpkin bread in plastic wrap and freeze.

Thaw at room temperature the day before eating.

Serving Ideas

This pumpkin bread is absolutely delicious on its own, and it doesn’t require add-ons to be tasty.

But, there are always several ways to make this bread even more decadent!

• Stir in nuts in the batter – at the end, when the batter is ready to transfer to the loaf pan, stir in 1/2 cup chopped pecans or chopped walnuts.
• Drizzle some icing – combine yogurt of your choice and powdered sweetener you love to create a sweet icing, as seen in the picture below. I recommend powdered erythritol and coconut yogurt to keep the bread sugar-free.
• Serve the slice with nut butter or jam. The best flavor to match pumpkin bread is peanut butter or almond butter, or even a drizzle of my sugar-free caramel sauce.

Frequently Asked Questions

I’ve listed below the answers to the most common questions about this recipe.

Drinks To Serve With Pumpkin Bread

Pumpkin bread of any kind is better with a hot drink on the side, especially tea and coffee.

Below I listed some of my favorite hot drinks to make with this pumpkin bread recipe.

Keto Pumpkin Spice Latte

Bulletproof Tea Recipe

Keto Bulletproof Latte

Sugar-Free Pumpkin Pie Creamer

More Pumpkin Recipes Using Almond Flour

I created so many pumpkin recipes on the blog to enjoy this fall, using your almond flour to keep your baked goods low in carbs and healthy.

Try some of the below recipes for pumpkin muffins, pumpkin cookies, and more!

Keto Pumpkin Muffins

Almond Flour Pumpkin Muffins

Keto Pumpkin Cookies

Keto Pumpkin Pie

Have you made this moist quick bread? Share a comment or review below to tell me how you serve yours!

Almond Flour Pumpkin Bread

2.8gNet Carbs

A healthy, gluten-free Almond flour Pumpkin Bread with the most delicious moist crumb, perfect to celebrate the Fall season.

Author: Carine Claudepierre

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

Yield: 12 slices

Serving Size: 1 slice (using erythritol as a sweetener)

Nutrition Snapshot

Net Carbs 2.8g

Fat 13.2g

Protein 5.7g

Calories 153.5kcal

4.91 from 275 votes

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Want My Kitchen Equipment?

1 Measuring Cups Set

2 Mixing Bowls

1 9-inch x 5-inch Loaf Pan

1 Parchment Paper

1 Cooling Rack

Ingredients

US Customary – Metric

Dry ingredients

• ▢ 1 ¾ cup Almond Flour ultra-fine, blanched, packed, and swept.
• ▢ ⅓ cup Crystal Sweetener Of Choice I used erythritol, but coconut sugar would work as well if not keto/sugar-free.
• ▢ ¼ teaspoon Salt
• ▢ ¾ teaspoon Baking Soda
• ▢ 1 teaspoon Cinnamon
• ▢ ½ teaspoon Ground Cloves
• ▢ ¼ teaspoon Ground Nutmeg
• ▢ ¼ teaspoon Ground Ginger

Liquid ingredients

• ▢ 4 Large Eggs at room temperature
• ▢ ¾ cup Canned Pumpkin Puree not pumpkin pie filling!
• ▢ 1 teaspoon Vanilla Extract
• ▢ 3 tablespoons Coconut Oil melted, or melted butter

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Instructions

• Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with lightly oiled parchment paper. Set aside.
• In a large mixing bowl, whisk the dry ingredients until evenly combined: almond flour, baking soda, crystal sweetener you love, salt, ground cinnamon, nutmeg, cloves, and ginger. Set aside.
• In another bowl, beat eggs, pumpkin puree, vanilla extract, and melted coconut oil – make sure the oil is not too hot, or it can 'cook' the eggs.
• Combine the liquid ingredients into the dry ingredients until they form a thick consistent bread batter.
• Transfer the batter to the loaf pan and bake in the center rack of the oven for 45-55 minutes or until a pick inserted in the center of the pumpkin bread comes out clean.
• Cool down on a wire rack for 3 hours before slicing.
• Decorate with a drizzle of 1/4 cup yogurt combined with 1/2 cup powdered sweetener (I used powdered erythritol).

Storage

• Store in the fridge in an airtight container for up to 4 days or freeze and thaw the day before serving.

My Recipe Notes

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Tools

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Nutrition

Serving Size: 1 slice (using erythritol as a sweetener)

Yield: 12 slices

Serving: 1slice (using erythritol as a sweetener)Calories: 153.5kcal (8%)Carbohydrates: 5.1g (2%)Fiber: 2.3g (10%)Net Carbs: 2.8gProtein: 5.7g (11%)Fat: 13.2g (20%)Saturated Fat: 4.2g (26%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 0.8gTrans Fat: 0.1gCholesterol: 62mg (21%)Sodium: 141.6mg (6%)Potassium: 57.3mg (2%)Sugar: 1.2g (1%)Vitamin A: 2473.8IU (49%)Vitamin B12: 0.1µg (2%)Vitamin C: 0.7mg (1%)Vitamin D: 0.3µg (2%)Calcium: 50mg (5%)Iron: 1.2mg (7%)Magnesium: 6mg (2%)Zinc: 0.2mg (1%)