This Almond Flour Pumpkin Bread has a delicious moist crumb, perfect for celebrating the fall season. Bonus, this pumpkin bread recipe is also low-carb, sugar-free, and gluten-free.
I love baking with almond flour. It’s a nourishing, low-carb flour that makes the most delicious gluten-free, keto-friendly bread, muffins, or cookies. But it becomes absolutely amazing when you pair it with pumpkin, like I did with my Almond Flour Pumpkin Muffins, Almond Flour Pumpkin Cake, or Almond Flour Pumpkin Brownies.
Why You’ll Love This Pumpkin Bread
You might have tried my keto pumpkin bread recipe using a combination of almond flour and coconut flour. This recipe uses almond flour only. So, 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 bring them together to create the perfect moist gluten-free pumpkin bread with almond flour.
Ingredients and Substitutions
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.
- Baking Soda – For a fluffy texture.
- Vanilla Extract – For more flavor.
- Melted Coconut Oil – or melted butter.
How to Make Almond Flour Pumpkin Bread
- 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 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.
- 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 the bread for 40 to 55 minutes at 350°F (180°C) until a toothpick inserted in the center comes out clean.
- 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 recommend 3 hours before slicing almond flour baked goods.
Baking Tips
The key to making delicious almond flour baked goods is to:
- Choose the right almond flour – you must use ultra-fine golden almond flour for best results. In fact, almond flour comes in different forms. Sometimes coarse, sometimes dark. It depends on whether the almonds have been ground with their skin on or not. To enjoy a soft, moist, melt-in-your-mouth almond flour pumpkin bread, you must use fine, golden-white almond flour made from skinned almonds. Other darker, coarser almond flour versions result in gritty, grainy texture in almond flour bread, which nobody likes.
- Measure the flour either in weight or with the scoop, sweep method. It means you lightly pack the flour in the cup. Don’t over-pack it.
- Don’t thin out the batter. Almond flour bread batter comes out thicker, slightly grainy, but that’s normal. Don’t thin out the batter by adding milk or any other liquid.
Serving Suggestions
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.
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 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.
Frequently Asked Questions
I’ve listed below the answers to the most common questions about this recipe.
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.
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.
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. Try some of the below recipes for pumpkin muffins, pumpkin cookies, and more!
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Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with lightly oiled parchment paper. Set aside.
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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.
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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.
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Combine the liquid ingredients into the dry ingredients until they form a thick consistent bread batter.
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Transfer the batter to the loaf pan and bake in the center rack of the oven for 45-55 minutes at 350°F (180°C) until a pick inserted in the center of the pumpkin bread comes out clean.
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Cool down on a wire rack for 3 hours before slicing.
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Decorate with a drizzle of 1/4 cup yogurt combined with 1/2 cup powdered sweetener (I used powdered erythritol).
Storage: You can store this bread in the fridge in an airtight container for up to 4 days or freeze and thaw the day before serving.
Serving: 1 slice (using erythritol as a sweetener)Calories: 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 Fat: 0.4 gMonounsaturated Fat: 0.8 gTrans Fat: 0.1 gCholesterol: 62 mg (21%)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
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!