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:
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.
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.
Pumpkin is relatively low in carbs, hence why it’s a very good ingredient for keto recipes with about 4 grams of net carbs per 100 grams.
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In a large mixing bowl, whisk almond flour, baking soda, salt, sweetener, and pumpkin spices until evenly combined.
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 23C, so if it comes in contact with cold eggs, you end up with oil lumps in the batter.
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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.
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.
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.
The key to making delicious almond flour baked goods is to:
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.
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!
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.
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!
Have you made this moist quick bread? Share a comment or review below to tell me how you serve yours!
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.