Did you really think we’d have a pumpkin week without a pumpkin bread of some kind?!
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, nourishing and PERFECT. The best part is that there’s two different options to make it either gluten free or grain free & paleo. YES!
This gluten free pumpkin bread is soft, fluffy, tender, perfectly spiced and amazing with a little salted honey butter on top. I hope you love it as much as we do!
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Ingredients in almond flour pumpkin bread
This incredible, nourishing almond flour pumpkin bread 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 tested 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, which keeps the bread gluten free and adds healthy fats. Be sure to use a fine, blanched almond flour for the right texture.
- Oat flour: you’ll also be adding oat flour so that this bread bakes up perfectly. Feel free to use gluten free oat flour and see below how to make it yourself! Grain free and/or paleo options are in the notes section.
- Pumpkin spices: all of the cozy spices — cinnamon, ground ginger, ground nutmeg & allspice or ground cloves.
- Baking soda & salt: so that this bread bakes up properly.
- Chocolate chips: what’s life without a little chocolate? I like to use dark chocolate chips but feel free to use dairy free ones if you’d like.
How to make almond flour pumpkin bread
You’re going to love that this easy almond flour pumpkin bread can be made right in one bowl!
- Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking. Set aside.
- In a large bowl, whisk together the pumpkin puree, eggs, pure maple syrup and vanilla extract until well combined. Add in the almond flour, oat flour, cinnamon, ginger, nutmeg, allspice/cloves, baking soda and salt. Use a wooden spoon to combine until no lumps remain. Fold in ½ cup chocolate chips.
- Pour batter into prepared loaf pan, smoothing the top with a spatula. Sprinkle 2 tablespoons of chocolate chips on top. Bake for 55 minutes-1 hour or until the tester comes out clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. The bread is best the next day. To serve: top with your favorite nut butter or butter and sprinkle with a little sea salt and drizzle of maple syrup. Enjoy!
How to 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!
What makes this pumpkin bread nourishing & healthy?
This delicious gluten free pumpkin bread is packing the nutrients — making it wonderful for breakfasts, snacks and even healthy treats. Here’s what makes it nourishing & healthy:
- Almond flour: a flour I love to bake with because it’s high in protein, vitamin E, fiber, healthy fats and low carb. It’s great for those who 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 sugar.
- Pumpkin: we’re using pure pureed pumpkin in this recipe which is packed with vitamin A and antioxidants. Great for the winter months!
How to make paleo pumpkin bread
This almond flour pumpkin bread recipe can easily be made paleo! Instead of using oat flour, you’ll simply sub 1/3 cup flaxseed meal.
How to store almond flour pumpkin bread
This gluten free pumpkin bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.
How to freeze pumpkin bread
This almond flour pumpkin bread freezes well! Simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly 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
Brown Butter Orange Pumpkin Muffins with Orange Glaze
Healthy Soft Pumpkin Cookies with Salted Maple Frosting
Healthy Pumpkin Oatmeal Pancakes
Baked Pumpkin Chocolate Chip Oatmeal Cups
The Best Pumpkin Cinnamon Rolls You’ll Ever Eat
I hope you love this nourishing almond flour pumpkin bread! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Nourishing Almond Flour Pumpkin Bread
Ingredients
- 1 cup pumpkin puree
- 3 eggs
- 1/3 cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 ½ cups packed blanched fine almond flour
- ½ cup oat flour, gluten free if desired*
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice or ground cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips (dairy free if desired), plus 2 tablespoons extra chocolate chips for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking. Set aside.
- In a large bowl, whisk together the pumpkin puree, eggs, pure maple syrup and vanilla extract until well combined. Add in the almond flour, oat flour, cinnamon, ginger, nutmeg, allspice/cloves, baking soda and salt. Use a wooden spoon to combine until no lumps remain. Fold in ½ cup chocolate chips.
- Pour batter into prepared loaf pan, smoothing the top with a spatula. Sprinkle 2 tablespoons of chocolate chips on top. Bake for 55 minutes-1 hour or until the tester comes out clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. The bread is best the next day. To serve: top with your favorite nut butter or butter and sprinkle with a little sea salt and drizzle of maple syrup. Enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
121 comments
I was wondering if I could add more almond flour in place if oat flour OR coconut flour- thanks!
Hi! I haven’t tried subbing in more almond flour, but I do have a note that you can use either oat flour or flaxseed meal. If you use coconut flour, I’d probably only use 1/4 cup as it’s very absorbent, but again I haven’t tested with coconut flour so I can’t be certain how the texture would be.
I LOOOOVE your almond blueberry bread, and I can’t WAIT to make this! I’ve been trying a few recipes for pumpkin bread, and none have been awesome yet, so THANK YOU!!!
Perfect! You’ll love this one!
I made this with some walnuts, a flax egg to sub for one of the eggs, and the flaxseed meal. It was so good toasted with a little paleo vanilla ice cream on top! Yummm!
Perfect! Glad you enjoyed!
Can whole wheat flour be used instead of oat flour?
I wouldn’t recommend it – sorry! Try this pumpkin bread instead: https://www.ambitiouskitchen.com/healthy-pumpkin-bread/
this bread is delicious!!! Wonderful soft texture and the combination of spices is perfect! Yummy!!!
So glad you love it!!
So delicious and easy! Recommend this for fall baking!
Absolutely! Perfect for fall 🙂
I made this yesterday and its going to be a great afternoon snack for the week! I didn’t quite have enough maple syrup so I added some blackstrap molasses to round out the measurement, and I went rogue and added both cloves and allspice, plus some cardamom because I do love those good fall spices! I also added some chopped walnuts for extra crunch.
I’m glad that worked out well! Love the idea of adding some nuts, too 🙂
I’m so glad I found a recipe that tastes like a dessert, but without all of the calories! Pumpkin spices were spot on and I added some extra chocolate chips on top, which was a great idea.
So easy and delicious! The spice ratio was spot on in my opinion! I love pumpkin bread, and this is a keeper!
Absolutely! Glad you enjoyed 🙂
Excellent pumpkin bread! I substituted out the maple syrup for liquid monkfruit. Delicious!
I’m glad that worked out well! Such a great snack or breakfast 🙂
This was delicious. my kids loved it for breakfast.
I’m so glad!
This is the best pumpkin bread ever! Naturally gluten free so I didn’t have to make any substitutions, and it has an incredibly moist texture. This recipe will be on repeat alllll fall long (and maybe the rest of the year too😋)
Absolutely! I’m glad you love it!
SO good. Have kept it in my fridge and having a slice for a snack each day. Delicious and filling. The chocolate chips are a must. Thank you!!
Love it! Perfect snack 🙂
This is the perfect pumpkin bread for breakfast. Soft, moist, very tasty and nutritious. I used chopped 72% dark chocolate in place of chocolate chips.
Such a great recipe! Not too sweet, but full of flavor and really simple to make!
Absolutely! Glad you enjoyed 🙂
I’m so excited to make this! I’ve been looking for a recipe with as little added sugar as possible and this looks delicious.
I only have Trader Joe’s Pumpkin Pie Spice (which includes cinnamon, nutmeg, ginger, and cloves). How would you recommend I sub the Pumpkin Pie Spice? Should I use 1.5 Teaspoons (subbing for the combined 1.5 of nutmeg, ginger, and cloves in the recipe)? Or would that plus the 2 teaspoons of cinnamon be too much cinnamon (since the Trader Joe’s blend includes cinnamon).
Thanks so much in advance!!
It’s such a great bread! I think the 1.5 teaspoons of pumpkin pie spice should be just fine 🙂 enjoy!
I did the same. I did not have ginger so I subbed the ginger measurement for pumpkin pie spice. It smells delicious so I think it worked!
Yummmm!
Would this recipe, as is, be enough to use in a bundt pan? Or should I double it? And if you think the bundt would work out, what about the time for baking? Thanks!!
I would double the recipe, and it likely will take at least an hour to bake! If not longer 🙂
Made last night. Scrumptious! I used dairy free semi sweet chocolate chips.
Perfect! Glad you enjoyed!
I love this bread is my new favorite pumpkin bread I’ve made it twice and I don’t know what I’m doing wrong but mine won’t rise is like half the height of the pictures and video any tips would be appreciated I’ve used the same flour and everything
Check to make sure your baking soda is fresh!
Was really looking forward to this recipe, However, like someone else said it didn’t rise – does it need baking powder? Unable to detect pumpkin flavor and spices. Not sweet which was good.
Added walnuts on one half and chocolate chips on the other.
Sorry to hear that! The recipe is correct as-written – gluten free baked goods do not tend to rise like regular baked goods do as gluten is what helps breads rise. This should be full of pumpkin flavor as well – I might suggest double checking your spice measurements!
This was an easy and delicious Loaf , I have made many of your recipes and have been neglect in posting reviews or comments. Everything I have made has been great even when I substitute the occasional ingredient.
Keep up the great work
Amazing! So glad you loved this one and thanks for your comment!
This was so yummy! I like how this recipe didn’t have any added white sugar, and you don’t miss it at all! It is the perfect sweetness with the chocolate chips. I baked mine the full hour and it came out great!
Absolutely! Glad you enjoyed!
This is so delicious. I followed the recipe exactly and it probably took like 15 minutes to get it in the oven from the time I got my butt off the couch. My loaf pan is 9″ x 5″ so it was done at 45 minutes.
Monique, when do you think I should start checking these if I make it as muffins? Thanks so much for this great recipe!
So glad you like it! They will be done around 22-30 minutes as muffins! 🙂
Thank you for creating a delicious, healthy pumpkin bread!!! Another delicious and easy recipe. Thanks, Monique!!
You bet! So glad you loved this one!
I omitted the 1/2 cup of chocolate chips in the batter, but did sprinkle some on top. My entire family loved this bread; thank you!
Perfect! I’m glad it was a hit!
Delicious! My whole family loved it!
Amazing! Happy to hear that 🙂
Getting ready to make this now… I am curious about using a scale to measure the ingredients rather than measuring cups. Specifically I am curious about the packed almond flour – will it measure with a scale appropriately? Thank you.
we don’t typically measure with scales, so sorry! But just pack it like you would brown sugar and it should be fine!
Oh.My.God! I will be making this recipe the rest of my life! It is so good. Especially with a little salted cashew butter!
I can’t have chicken eggs, so I substituted 2 duck eggs since they’re a tad larger and it worked just fine!
So happy to hear that! I’m glad those eggs worked out well, too!
Any idea if I could use aquafaba in place of the eggs?!?
I haven’t tried it, but might be concerned with the texture for the bread.
I have tried so many recipes for pumpkin bread, and this is by far my favourite!! So tasty and fluffy, it never lasts more than a week in my house 🙂
Amazing! So happy to hear that 🙂
Wow. I had to check if I’ve already made a comment on this because I make this recipe so often. I think this is my 8th time baking this bread. It’s by far my favorite banana bread recipe. It truly is SO nourishing. Thank you thank you thank you.
Love that! Such a great go-to 🙂 thanks for your comment!
This recipe is exactly as the title suggests. It’s a wholesome and incredibly delicious pumpkin bread. I had a slightly larger loaf pan so I baked it for less time and omitted the chocolate chips. I have been loving it with a drizzle of peanut butter! Another amazing recipe!
Love it! I’m all about the drizzle of peanut butter 🙂
Delicious and nutritious! My whole family loves this recipe! I like that it provides a nutrient dense treat for my kiddos. I used flax instead of oat flour and it turned out great!
Aboslutely! Glad it was a hit 🙂
Hi Monique, just made your recipe for the first time today and it was absolutely delicious! I made them into muffins 16 in total and they took approximately 18 minutes to bake in my 155°C fan. Fan. I enjoyed three for breakfast spread with a little butter. The home smells like a bakery with all the beautiful spices. Keep up the great work!
Perfect! So glad you enjoyed!
This was surprisingly good! It rose pretty well and I used flaxseed meal instead of oats as that is what I had on hand. I wanted a good snack to freeze for work for the week. This was delicious served warm with butter. The choc chips are a treat too haha.
Glad to hear you enjoyed it and that the flax worked well! Agreed on the butter and chocolate chips 🙂
Hi I tried your recipe with all ingredients except I used gram flour/ besan flour/chickpea flour. It came out wonderful. Thank you.
So glad that worked and that you enjoyed it, Stephen! 🙂
This was fantastic and easy to make!
Soooo good! I subbed brown sugar for the maple syrup. Perfect amount of sweetness! I’ve also used 1/3 cup of coconut flour instead of the oats (for even lower carb) and subbed the syrup with monk fruit sweetener before, too (I also baked them into muffins that time). It’s such a versatile recipe!
Thank you very much for this recipe! I was looking for a healthy recipe and I have almond flour and didn’t have a use for it, so this was perfect! It smells so good. Mine only needed about 30 minutes, but it was done. It doesn’t look the greatest but the scent makes up for it 110%!!! Thanks.
Nice!! So happy you found this recipe and enjoyed it 🙂 Tons more almond flour recipes on my site in case you have extra!
I love this almond flour pumpkin recipe. I used flax eggs and made muffins instead of bread. They are so delicious and have a perfect moist but firm texture. This is a keeper!
Ooh great idea to make muffins! Happy they turned out so well! 🙂
Can I just use pumpkin pie spice in place of all spices and if so, how much?
Sure! You can do a tablespoon of pumpkin pie spice 🙂
I add vanilla collagen peptides in place of maple syrup in energy ball recipes. They turn out great because the brand I use is pretty sweet. When it comes to baking, Is this possible?
Hi! I don’t think they’re interchangeable in most baking recipes because the maple syrup adds moisture. I’m not really sure how to sub them in this recipe since I’ve never tried it, sorry!
I used gluten free flour, not almond flour and about 1/4 cup oatmeal which I presoaked ,I used 1/4 cup molasses and it is plenty sweet and didn’t have ginger. All turned out great! Thanks
Happy to hear that! 🙂
So delicious! I used 3 flax eggs, and also added two really ripe bananas I needed to get rid of (used less maple syrup as a result). So good!
So happy those worked well and that you loved it, Ali!
This is DELICIOUS!! So yummy served warm with softened butter. Will be a staple this fall!
Great recipe! I made it tonight and the flavor is wonderful. I baked it for 55 minutes, when I poked the center it came out clean, but when I cut into it after it cooled it was still wet. Any suggestions for next time?
Hmmm that’s strange! Maybe test it in a few spots next time to make sure it’s done?
I’ve never made pumpkin baked goods of any kind, and this was the first one I tried (I prefer low carb or grain free baked goods) ans this was a good go to, as all Monique’s recipes are! I substituted oat flour for ground flax seed meal, and cut back on the chocolate chips and added a salad topper mix with pumpkin seeds, craisins, and sunflower seeds. It turned out beautifully!!! My fiance has already eaten 3 pieces. Thank you for always providing healthy options for my family to enjoy. I love knowing what is in the food they eat, and for making your recipes so easy to create. I love to cook and bake, and your website is always my go to now ❤
This is the second time I made this loaf in 2 weeks! It was a hit. Healthy enough to serve my kids for breakfast. Gave some to my parents and they couldn’t get enough.
My pumpkin hating husband LOVED this bread!!I should have doubled the batch bc I was not prepared to share with him.
Omg yaaaay! Glad this one won him over 🙂
This was great!! I used half the amount of chocolate chips and it was perfect. 🙂
Loved this! So flavorful. I even left out the maple syrup and chocolate chips so my baby could enjoy it! I made muffins instead of a loaf.
Happy you loved it, Jamie! Great idea to turn it into muffins 🙂
This was delicious and so easy to make. I tried the flaxseed substitution for the oat flour even though I was very unsure at first and the consistency of the bread came out great. It’s a great recipe that feels healthy with a tiny bit of indulgent with the chocolate chips.
Happy to hear you loved it, Lauren! Thanks so much for letting me know 🙂
This bread is delicious and true to the recipe, it tastes even better after a couple of days on the kitchen counter. This is my 2021 holiday highlight.
That makes me so happy!! So glad you love this recipe, Mary!
I have been craving this bread almost weekly since I first made it. It’s incredibly delicious and always turns out great! I often sub 1 tsp pumpkin pie spice for the ginger & cloves.
Happy New Year!!! This bread came out with a perfect texture! Crunchy on the outside and moist and tender on the inside. Mine actually took 50 mins, not 55, and was starting to brown a little.
Weird question but how could you make this into a coffee cake flavor??? Omit spices other than cinnamon and add coconut sugar to sweeten? It just really reminds me of a pound cake/ coffee cake texture which I loooove. 😉 Tried lots of your recipes and they are all fabulous and always keepers! Thanks so much!! God bless!!
SO happy you love it!! I’d recommend trying this recipe and I think the crumb topping from this recipe (feel free to use all purpose GF flour if you want) would be amazing 🙂
Oooooooh!! Sounds amazing! Will definitely try and let you know. Btw, any other lactation recipes would be amazing! 😉 I’m all cookied-out, which I never thought possible, lol. 🙃
Have you tried my lactation energy bites??
Tried this bread and it will now surely become a staple in our home. Yummy!
This was surprisingly EXTREMELY tasty! The family loves it!
Can you tell me how to make the cinnamon maple butter in your photo?
Would love to try on my pumpkin bread for next time 🙂
I’m so glad you all loved it, Mia! Thank you! I don’t have an exact recipe but all you need to do is whip softened butter, a dash of cinnamon and a couple teaspoons of maple syrup or honey using a hand or stand mixer until it’s all incorporated. You can add a pinch of salt, too, if you’d like!
I did two flax eggs (instead of eggs) and increased the baking soda to 2 tsp, baked in muffin tins 25 mins. Turned out great with perfect texture!
Nice! So glad to hear they came out great 🙂
i tried this with egg replacer from bobs red mill and it came out perfectly!! i imagine flax eggs would work as well since i use the two interchangeably.
Hi! SO glad to hear it worked well 🙂 I haven’t tested it with flax eggs — let me know if you do!
Left my review on the other pumpkin bread recipe. Ooops! This is delicious. Substituted carob chips and used the maple glaze from the other recipe. Been on a very restricted gluten, oil and dairy free diet and this is the first bread I’ve made that actually made my tastebuds sing!! Thank youuuuu!
Really good! Held together well for a gluten free recipe without a lot of starches / gums / etc. I think next time I would up the spice quantities and maple syrup to make it a little more flavorful.
Perfect! So glad you enjoyed!
Tasted great and was so moist, though I had to eyeball the amount of pumpkin as the pumpkin cans in Canada seem much larger (796ml or almost 27 oz!). Do you have a unit measure for the can used in the recipe?
Thanks!
YUM. I used a flax egg and it worked well! So delicious while being healthy.
Perfect! Glad you enjoyed!
So much flavor in a delicious, nourishing bread. I love it warmed up a bit with a little peanut butter on it. Thank you for another awesome recipe, Monique!
This was definitely a keeper. Easy to make, delicious and healthy. The total package.
Perfect! Glad you are loving this recipe!