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!
Table of Contents
*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.
This bread was incredible!!!! I will continue to make it weekly!!! We just love it minus the icing!! Thank you for such goodness!! YUM YUM!!
I just popped this in the oven. The batter tastes delicious. One question – what is your definition of prepare the loaf pan? Spray with oil and then flour…how I grew up? Or just spray? Or just use parchment on the bottom? Since this recipe has no oil, I erred on the side of oiling the pan, then dusting with flour AND lining it with parchment.
Thank you!
This has quickly become my favorite pumpkin bread! My mom loves it because it uses almond flour. I love it because it is pumpkin perfection! We still use 1 whole can of pumpkin and only 3 eggs but I love when it is mushier in the middle!!! Thank you! I prefer it without the glaze but the glaze will definitely make it fancier!
I see in the reviews people are asking if they can substitute the oil for coconut oil or butter. I don’t see either listed in the ingredients. ??? help I just put the bread in the oven.
Hi there! The recipe has been tweaked and updated and does not need the coconut oil! 🙂 Hope you enjoy this!!
Thank you so much for this recipe! It just came out of the oven. Not only did it make the house smell wonderful , ……it tastes delicious!!! I added just a few chocolate chips in the mix!
So glad you enjoyed this! LOVE the addition of the chocolate chips! 🙂
Could I replace the eggs with flax eggs?
I haven’t tested this using flax eggs, but I’m sure they would work!
I’m making this recipe right now and it doesn’t have a time for how long to cook bread and the amount to powdered sugar to make frosting? Thanks, Lynn
This bread cooks for about 45 to 50 minutes and the glaze is made with cream cheese and maple syrup as per the ingredients list 🙂
Moist and delicious, like eating pumpkin pie.
The cream cheese drizzle was a big hit.
I made this after reading all the comments so I was ready to makes some small revisions for myself. First I added 1/4 cup extra almond flour for a total of 2 1/4 cups; next I added 2 Tbsp ground flax seed; I added extra cinnamon & nutmeg to taste and also added approximately 1/4 tsp of ginger or more to taste; 1-2 teaspoons of vanilla extract. I left everything else the same in the bread batter and baked it for 1 hour and 5 min total. It turned out great. Next time I will add about 5 minutes to the bake time and grease the pan even more thoroughly as I had a hard time getting it to release from the pan without a few chunks sticking to the bottom. This may have been because it is very moist although not at all mushy as some have remarked. I also let it cool longer before removing from the pan which also helps. I made the cream cheese topping and it was awesome and a great finishing touch. To sweeten the topping I added 1 Tbsp erythritol and 1 Tbsp maple syrup along with a few Tbsp whipping cream or whole milk to thin it a bit. I just iced the whole top rather than drizzleing it. I will also add some erythritol to the bread batter as well to sweeten it just a tad more. Thanks for the recipe even though I added a few extras it is still and overall great recipe and I will definitely make it again.
So yummy!I replaced maple syrup with swirve and 2tbls of pure vanilla extract.Made it Keto!
Can you use freash pumpkin? Thanks!