The best almond flour pumpkin bread recipe is a must to make this fall! Super moist, easy to make, and drizzled with a delicious cream cheese glaze! Please note that this recipe has been updated as many readers said the middle of the bread was on the mushier side, so the updated recipe uses less pumpkin pureé which was just the trick!
Tis the season for baking! I don’t know about you, but in our house, October means all things pumpkin, and this bread recipe is an absolute must to have in your arsenal this fall!
There is nothing like a simple quick bread to get you in the mood for fall baking and this pumpkin bread is not only super easy to make but is one of the moistest bread recipes I’ve ever tasted. I should also mention that your kitchen will smell amazing after baking this!
This recipe is full of ingredients like pumpkin, cinnamon, and nutmeg – the perfect fall spice trifecta if you ask me – and is also much healthier than typical sweet bread that tends to use a lot of butter and sugar.
This pumpkin bread is also gluten-free, paleo (if you omit the cream cheese glaze), and makes a great low-carb option too. I love baking with almond flour because it’s super versatile and the taste and texture are great, but it’s high in protein too!
Almond Flour Pumpkin Bread Fixings
With no empty calories or processed flour and sugar, this healthy pumpkin bread recipe is packed with protein, healthy fats, fiber, vitamins, minerals, and antioxidants!
Almond flour: Superfine blanched almond flour is best for a tender crumb. Coarse almond flour may work too but will produce a denser texture. You can use store-bought flour or here is an easy DIY almond flour. I wouldn’t recommend using almond meals.
Pumpkin: Use homemade or canned pumpkin puree and not pumpkin pie filling. Here is how to cook a whole pumpkin and puree it after.
Spices: I use homemade pumpkin pie spice substitute but store-bought is fine. Also ground cinnamon adds a nice flavor. Can add 1/2 teaspoon of pure vanilla extract, if you wish. It’s nice in pumpkin-baked goods!
Eggs: You’ll need 3 large eggs for binding purposes.
Sweetener: I use pure maple syrup, as it pairs well with the pumpkin flavor. However, other sweeteners like honey, brown rice syrup, date syrup, cane sugar, coconut sugar, or even a sugar-free option like xylitol/erythritol would work. See tips below.
Baking powder and baking soda: These leavening agents provide lift and a fluffy texture.
Salt: All you need is a pinch to balance and enhance the flavors.
Pumpkin seeds: I used 1/4 cup pepitas to add some crunch.
Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper, and spray with cooking spray. Set aside.
In a large mixing bowl, add eggs, maple syrup, pumpkin puree, baking powder + soda, pumpkin pie spice, cinnamon, and salt. Whisk well until combined.
Add almond flour (don’t forget to skim the top of the measuring cup with a knife) and mix gently with a spatula to combine.
Pour batter into the previously prepared pan, sprinkle with pepitas, and bake for 50 minutes or until the toothpick inserted in the middle comes out somewhat clean. This bread burns fast, so don’t overbake and remove it from the oven while the top still appears semi-soft. The key to moist and firm bread is to let it cool down.
Remove the bread from the oven and transfer it to a cooling rack to cool off for 20 minutes. Holding onto the flaps of parchment paper remove bread from a pan and let it cool off for another 60 minutes before slicing with a sharp serrated knife.
Tips For Best Results
Don’t substitute the flour: This recipe has only been tested using almond flour. Substituting with other flour like coconut flour or gluten-free flour will throw off the ratio.
If you want to use sugar: Make sure to make up for the loss of moisture with yogurt or applesauce. Reduce the amount to 1/3 cup when using erythritol, as it’s naturally sweeter. No need to add extra liquid like sugar.
Experiment with add-ins: I recommend using up to 1/2 cup of dried cranberries, raisins, chopped walnuts or pecans, or chocolate chips. You can get more from this video.
Almond Flour Pumpkin Bread Storing Leftovers
Store the leftover bread covered in a cool, dry location for up to 5 days or in the fridge for around a week. Make sure to keep it covered, so it doesn’t dry out.
Surprisingly, it keeps moist very well for quite a while! You can also read more about How to Make Carbs in Pita Bread?
Is Almond Flour Pumpkin Bread Seasonal At Starbucks?
Yes, pumpkin bread is seasonal at Starbucks. The popular item is usually available during the fall season and around the holidays. In the past, Starbucks has only offered pumpkin bread as a seasonal item, usually from September to the start of the winter season.
The bread is a much-loved bakery item and has a cult following among the Starbucks crowd. The bread often features the addition of walnuts and spices such as cinnamon, nutmeg, and ginger. It’s perfect for a sweet snack or to have with your favorite fall beverage.
Although the bread is only available seasonally, fans of this delicious treat can also try a DIY version at home!
I hope you all enjoy my favorite pumpkin bread recipe. You are going to love how easy this almond flour pumpkin bread is to make! This super moist pumpkin quick bread is a healthy fall treat. Packed with the flavors of pumpkin and pumpkin spice it is sure to become one of your favorites to bake this fall!
Almond flour adds surface and flavor and is very much cherished by those following a paleo diet. It very well may be utilized in pie coverings, cakes, treats, flapjacks, and bread.
No, almond flour doesn’t ascend with yeast due to its low starch count.
Nut flours and even coconut flour-based recipes are many times exceptionally high in calories and sugar and ought not to be our “regular” food sources. Rather we ought to zero in on sustaining our bodies with solid fats, fed meats, fish, eggs, new veggies, and natural products.