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almond flour pumpkin bread

Almond Flour Pumpkin Bread

Maggie Michalczyk, RDN
Almond flour pumpkin bread is gluten free, naturally sweetened and full of pumpkin and fall spices! It's perfect for breakfast with a cup of coffee or snack with vegan pumpkin cream cheese on top.
Prep Time 10 mins
Cook Time 40 mins
Servings 1 loaf


  • 2 cups blanched almond flour*
  • 1/4 cup tapioca flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup creamy almond butter
  • 2 large eggs
  • 2 tbsp. coconut oil
  • 1 tsp. vanilla


  • Preheat oven to 350ºF and grease a loaf pan with cooking spray or coconut oil.
  • In medium bowl whisk almond flour, tapioca flour, pumpkin pie spice, cinnamon, nutmeg, baking soda and salt.
  • In large bowl whisk together pumpkin puree, almond butter, and maple syrup. Add in eggs, coconut oil and vanilla extract and whisk until smooth.
  • Pour dry ingredients into large bowl of wet ingredients. Use a wooden spoon to stir until just combined -- don't overmix!
  • Pour batter into prepared loaf pan. Top with pumpkin seeds if desired.
  • Bake pumpkin bread for 40-45 minutes. If you see the top of the bread browning, cover with foil and continue baking.
  • Remove bread from oven and let cool on a wire rack. Once bread is completely cooled, slice and enjoy!** 


*In order to ensure you measure the correct amount of almond flour, I recommend using a scoop to scoop the flour into a measuring cup. Dunking the cup in the almond flour to pack it will give you way too much flour, giving you a super dense, dry bread! 
**Store almond flour pumpkin bread on the counter for 1-2 days and then covered in the fridge for maximum freshness.
Keyword almond flour pumpkin bread; gluten and dairy free pumpkin bread