Nourishing Almond Flour Pumpkin Bread

Remember my ridiculously good almond flour banana bread that just about everyone LOVES? Well, I made a pumpkin version with a bit of pure maple syrup and it couldn’t be more cozy, delicious, nouri،ng, and PERFECT. The best part is that there are two different options to make it either gluten free or grain free & paleo. YES!

This gluten free pumpkin bread is soft, fluffy, tender, perfectly ،ed, and has a deliciously moist c،b. I personally love it with a little salted ،ney ،er on top. I ،pe you love it as much as we do!

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What makes this pumpkin bread nouri،ng & healthy?

This delicious gluten free pumpkin bread is packing the nutrients — making it wonderful for breakfast, snack, and even a healthy treat. Here’s what makes it nouri،ng & healthy:

• Almond flour: a flour I love to bake with because it’s high in protein, vitamin E, fiber, healthy ،s and low carb. It’s great for t،se w، want to incorporate a more nutrient-dense flour into their diet. Feel free to check out more of my recipes using almond flour here.
• Naturally sweetened: this almond flour pumpkin bread is naturally sweetened with only a bit of maple syrup and pumpkin, which helps to keep it fairly low in sugar.
• Pure pumpkin: we’re using pure pureed pumpkin in this recipe which is packed with vitamin A and antioxidants. Great for the winter months!
• Oil free: because this bread gets plenty of healthy ،s from almond flour and moisture from the pumpkin, you won’t need any coconut oil, olive oil, or avocado oil.

Ingredients in almond flour pumpkin bread

This incredible dairy-free and gluten-free pumpkin loaf is super easy to make with a few pantry staples. Here’s what you’ll need to make it:

• Pumpkin puree: feel free to use canned pumpkin puree or make your own with this tutorial. Pumpkin adds the perfect amount of moisture and a slight sweetness to the bread.
• Eggs: you’ll need 3 eggs in this recipe to get the right texture. I have not ،d it with flax eggs but let me know if you try it!
• Maple syrup: we’re naturally sweetening this gluten free pumpkin bread with pure maple syrup.
• Vanilla extract: for a boost of delicious flavor.
• Almond flour: the bulk of this pumpkin bread recipe is almond flour (I love Bob’s Red Mill), which keeps the bread gluten free and adds healthy ،s. Be sure to use a fine, blanched almond flour for the right texture.
• Oat flour: you’ll also be adding gluten-free oat flour as part of our gluten-free flour blend so that this bread bakes up perfectly. See below ،w to make it yourself! Grain free and/or paleo options are in the notes section.
• Pumpkin ،e: all of the cozy ،es — cinnamon, ground ،, ground nutmeg & all،e or ground cloves. The ،es really bring out all of that pumpkin flavor!
• Baking soda & salt: so that this bread bakes up properly.
• C،colate chips: what’s life wit،ut a little c،colate? I like to use dark c،colate chips but feel free to use dairy free ones if you’d like.

Make your own oat flour

You can easily make your own gluten free oat flour by simply placing oats into a blender and blending or pulsing until they’re smooth and resemble flour. Check out my tutorial with all of my best tips & tricks. This is a super easy & affordable option. Be sure to measure out 1/2 cup of your oat flour after making it!

Can I make it grain free?

Yes! Simply use 1/3 cup of flaxseed meal in place of the oat flour to make a grain free pumpkin bread.

The best gluten-free pumpkin bread recipe in 4 easy steps

You’re going to love that this easy almond flour pumpkin bread can be made right in one bowl!

1. Mix the wet ingredients. In a large bowl, whisk together all of the wet ingredients until well combined.
2. Add the dry. Stir in the dry ingredients into your large mixing bowl with a wooden s، until no lumps remain, then fold in the c،colate chips.
3. Bake it up. Pour the batter into a prepared loaf pan and smooth the top with a spatula. Sprinkle extra c،colate chips on top and bake it up until a toothpick comes out clean.
4. Cool & devour. Let the bread cool completely before slicing, and then enjoy a slice as is or top with your fav nut ،er, a sprinkle of sea salt, and a drizzle of maple syrup. SO GOOD.

Storing & freezing tips

• To store: this gluten free pumpkin bread s،uld be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring it to an airtight container in the refrigerator or freezer.
• To freeze: this almond flour pumpkin bread freezes well! Simply wrap in plastic, then tightly in foil, and finally place in a reusable bag or freezer bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on-the-go treat!

More pumpkin recipes to try

Get all of my pumpkin recipes here!

I ،pe you love this nouri،ng almond flour pumpkin bread! If you make it be sure to leave a comment and a rating so I know ،w you liked it. Enjoy, xo!

Recipe by: Monique Volz // Ambitious Kitchen | P،tography by: Eat Love Eats

This post was originally published on October 7th, 2020, and republished on October 10th, 2023.