The BEST Almond Flour Pumpkin Bread recipe that is a must to make this fall! Super moist, easy to make and drizzled with a delicious cream cheese glaze!
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*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!
You guys. THIS.
‘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 literally 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 breads that tend to use a lot of butter and sugar.
This pumpkin bread is also gluten-free, paleo (if you omit the cream cheese glaze) and also makes a really 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 also high in protein too!
To sweeten this pumpkin bread I used a little maple syrup which tasted SO GOOD mixed with the pumpkin and cinnamon flavors. I also drizzled the entire loaf with a delicious cream cheese glaze which was inspired by these pumpkin bars 🙂 If you want to keep this recipe refined sugar free, you can just omit the glaze altogether – I promise this bread tastes absolutely amazing all on its own.
I am all about convenience which is why I love recipes like this. Simply mix all your ingredients together in a bowl, pour everything into a loaf pan and pop it in the oven. DONE! I promise you this is the easiest thing you’ll make this fall! Oh and it’s totally worth it. A slice of this pumpkin bread would be perfect with your morning coffee, or even as a midday snack, or after dinner when you are craving something sweet orrr….I mean basically this pumpkin bread is a good decision ANY TIME and I am definitely not sad about it.
If you like this recipe and are craving more pumpkin inspiration, make sure to check out my pumpkin bars with cream cheese frosting, this skinny pumpkin spice mug cake, some easy pumpkin muffins or you can even go the savory route with these pumpkin and sage stuffed shells! Told you it’s my favorite time of year 😉
Hope you all enjoy this Almond Flour Pumpkin Bread and if you love this recipe as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
The BEST Almond Flour Pumpkin Bread
Ingredients
- 2 cups almond flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 4 eggs, lightly whisked
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 3/4 cup 100% pumpkin puree
For the cream cheese glaze:
- 3 oz 1/3-less fat cream cheese
- 1 Tbsp maple syrup
- 1-2 Tbsp almond milk, or milk of choice
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt. Set aside.
- In a separate bowl, whisk together eggs, maple syrup, vanilla and pumpkin puree and mix until well-combined.
- Pour the wet ingredients in with the dry ingredients, mixing until there are no clumps.
- Pour pumpkin mixture into a prepared 9×5-inch loaf pan and bake in the oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pumpkin bread sit for 5 minutes then remove from pan and let cool completely on a wire rack.
- To make the cream cheese glaze, place cream cheese in a small microwave-safe bowl and heat on high for 30 seconds until softened. Whisk in maple syrup and almond milk, mixing until smooth and runny.
- Drizzle cream cheese glaze over top of the bread, serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Will almond meal work in place of the almond flour? I have two bags of that and no almond flour….
I’ve made this twice now and love it!!! I usually add extra spices and leave off the glaze. I will say I feel like the consistency is slightly custard-like and wondered if a little bit of coconut flour might give it a drier texture.
I made this today without the maple syrup I did not use a substitute as my husband and I are NSNG (no sugar no grains). Yes it is savory not sweet. When my husband came home he commented on how good our house smelled and asked what I made. I also did half butter and half coconut oil. The smell, texture are spot on. Since I rarely eat sugar I love the taste.
Cooked exactly to the recipe but it came out mushy. I even let it bake for an extra ten minutes. Tastes great though. Do you think butter would hold it together better than coconut oil?
This recipe is delicious. The bread is super moist. I left off the topping to cut back on sugar, but I bet it’s even more amazing with that! Thank you for sharing!!
This is the perfect recipe! I am baking it up for the third time this season! The only change I make is using butter instead of coconut oil. Comes out fantastic!
Made this tonight. The flavor profile is very good without the frosting. I may sprinkle chopped walnuts or pumpkin seeds on top the next time. Super moist, however almost mushy even though I baked it until the toothpick came out clean. Do you think making it with butter rather than coconut oil will reduce some of the moisture?
can you use a sugar substitute for the maple syrup trying not to eat sugar
Did you try this? i just bought the Swerve sugar substitute granulated and brown sugar and i wasn’t sure what amounts to use and if I could use them with the glaze as well? and should I add some Tapioca flower so its not as gummy.
Is the maple syrup just for taste or does the liquid to something to the batter? I was wondering if i could sub for stevia drops? Thoughts?
Thank you i andvance and thank you so much for sharing! 🙂
Feel free to use any sweetener of your choice 🙂
Not a fan. Has an eggy-rubbery texture that is not pleasant. It is not overly sweet – I left off the icing – and is also lacking pumpkin flavor. Overall, not a recipe I’ll make again.
This is absolutely delicious! I had pecans, dark chocolate chips, and salted caramel chips for a twist. I’ve made it many times. It’s an awesome recipe. I love that it’s relatively low in a clean sugar too.
Now that I have cut way back on gluten (I do cheat occasionally), I haven’t been baking as much. I’m going to try this but was wondering if I could use butter instead of coconut oil or possibly 1/2 & 1/2? Also, do you have this recipe in grams?
Yes you can definitely use butter!
I don’t see butter or oil listed as ingredients. 🤷🏼♀️
The recipe has been tweaked and updated as it doesn’t need the coconut oil 🙂
Could I add dark chocolate chips and walnuts? How about olive oil?
Yes you could absolutely add dark chocolate chips and walnuts, sounds delicious! I don’t recommend adding oil to this recipe as it’s just not needed. When testing it before using oil, the bread really struggled to rise and added too much moisture.
Hello can i subsitute granulated sugar instead of maple syrup?
Yes! 🙂
Same amount of granulated sugar as maple syrup?
Yes that should work just fine!