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:
- 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.
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
- 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.
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.
Baking With Almond Flour
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.
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!
- 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.
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 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!
Almond Flour Pumpkin Bread
Want My Kitchen Equipment?
- 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
- 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
- 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).
- Store in the fridge in an airtight container for up to 4 days or freeze and thaw the day before serving.
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Posted In:Almond FlourCinnamonEggPumpkinBakingDairy-FreeGluten-FreeHealthyKetoLow-CarbVegetarianBreakfastSide DishFallIntermediateUnder 20 Minutes
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 sweeteners 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 sweeteners 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.
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I just made these recipe and doubled it. I could NOT wait 3 hours for me to eat some. It’s wonderful! I didn’t add any sweetener but added frozen blueberries and extra cinnamon on top. Thanks for the recipe! Will make again.
Thank you 😃
Wow, this recipe surpassed my expectations!!! I love how a crust forms on the outside, yet the inside is SO moist. I also took your suggestion on the topping and mixed unsweetened coconut milk yogurt with coconut sugar, drizzled on top, and wow that really sealed the deal. My husband loves it too, and he doesn’t have any of the food restrictions that I do. Will definitely be making this many times this season, thanks for a great recipe!!!
thank you so much!
Hi Carine! I love your recipes, plan to bake this pumpkin bread, however I don’t count with the spices like ginger, ground cloves etc… but I do have the pumpkin pie spice, I guess I can use this one but would be 1/4 teaspoon of it? Or I should increase the measure? Thanks
I would probably yes 1 teaspoon of pumpkin spice mix ! You won’t feel it much with 1/4 teaspoon
Thank you so much! You are the best!!! Xoxo from México
I decided to make muffins, used parchment cup cake papers and baked for 25 min! This makes 7-8 muffins! Delicious
Hi from where and how can I buy your products…
All my e-cookbook and keto weight loss meal plan are available on my shop. Enjoy!