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 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 spiced, and has a deliciously moist crumb. I personally love it with a little salted honey butter on top. I hope you love it as much as we do!
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What makes this pumpkin bread nourishing & 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 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 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 fats 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 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 (I love Bob’s Red Mill), 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 gluten-free oat flour as part of our gluten-free flour blend so that this bread bakes up perfectly. See below how to make it yourself! Grain free and/or paleo options are in the notes section.
- Pumpkin spice: all of the cozy spices — cinnamon, ground ginger, ground nutmeg & allspice or ground cloves. The spices really bring out all of that pumpkin flavor!
- 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.
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!
- Mix the wet ingredients. In a large bowl, whisk together all of the wet ingredients until well combined.
- Add the dry. Stir in the dry ingredients into your large mixing bowl with a wooden spoon until no lumps remain, then fold in the chocolate chips.
- Bake it up. Pour the batter into a prepared loaf pan and smooth the top with a spatula. Sprinkle extra chocolate chips on top and bake it up until a toothpick comes out clean.
- Cool & devour. Let the bread cool completely before slicing, and then enjoy a slice as is or top with your fav nut butter, a sprinkle of sea salt, and a drizzle of maple syrup. SO GOOD.
Storing & freezing tips
- To store: 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 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
- Brown Butter Orange Pumpkin Muffins with Orange Glaze
- Healthy Soft Pumpkin Cookies with Salted Maple Frosting
- Healthy Pumpkin Oatmeal Pancakes
- Blow Ya Mind Pumpkin Cake with Cinnamon Cream Cheese Frosting (gluten free!)
- The Best Pumpkin Cinnamon Rolls You’ll Ever Eat
Get all of my pumpkin recipes here!
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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Nourishing Almond Flour Pumpkin Bread
Ingredients
- 1 cup pumpkin puree
- 3 eggs
- ⅓ 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
This post was originally published on October 7th, 2020, and republished on October 10th, 2023.
This was my favorite gluten free pumpkin bread EVER! I used the flax sub for Oat flour and added candied pecans instead of chocolate chips. It was so good!
Love that! Glad to hear it’s a favorite!
I followed the receipe to the T, except using 3 flax eggs instead of the real eggs. My results were disastrous ! the bread did not get cooked in the middle even after baking for 1.25 hours, even though the outside crust became so hard ! It tastes well but collapsed as soon as I took it out of oven. I am a seasoned baker an this does not happen with me. Will not make again.
Hi! As I mentioned in the post, I have not tested this bread with flax eggs, so I only suggest doing so at your own risk. Sorry to hear that it didn’t turn out! A couple of other commenters mentioned theirs turned out with flax eggs, but I’m not sure if they adapted the recipe any further.
Never thought I’d enjoy baking, but this recipe changed that. This bread is really tasy, soft, and easy to make, even for newbies like me. So far I’ve baked it twice. The second time I used boiled butternut squash (Matilda pumpkin) for the puree. I really recommend this delicious recipe. Thank you, Monique 🙂
So happy to hear that! Squash sounds great in here 🙂
I love this bread and have made it so many times! However, the top crust typically separates and poofs up from the rest of the loaf (happens with other almond flour/oat flour breads too). Do you have any tips for preventing this?
I haven’t had this happen! You could try baking this in an 8-inch pan next time?
My bf calls this pumpkin cake! It’s delicious!
Just as good as cake! Glad you both love it!
This tastes like fall! It is perfection in bread form. It smells amazing and tastes even better. Nothing more comforting and so glad it is nutritious. I added a scoop of collagen to the batter along with the other dry ingredients and use it as meal prep for afternoon snacks. So grateful for this recipe. Thank you Monique for the most delicious bread recipes ever (the chocolate banana one is another of my regular recipes/all time favs).
YES perfect fall loaf! I’m glad the collagen works out well 🙂
Made multiple times this winter and looove this! Wouldn’t change a thing 🙌
I’m so glad!!
I recently stumbled across your site and am SOOO HAPPY I did. I have made the Almond Flour Banana Muffins and this Almond Flour Pumpkin Bread. Both are excellent. Looking forward to trying more of your recipes.
My 22 year old daughter was recently diagnosed with fibromyalgia and is on a very restricted diet and cannot have gluten or dairy. Unfortunately, sensitivity testing showed that egg YOLKS, apples, coconut, and many other items cause inflammation in her body. This makes baking a challenge. As a result, I substituted the 3 whole eggs with 9 TBS of egg whites and reduced the maple syrup to 1/4 cup as all sweeteners are inflammatory. It was absolutely delicious. I am posting my substitutions as others might be in a similar scenario. (I know I read comments and find them helpful when needing to substitute items).
I’m so glad you found my site, too! And that those swaps worked out well 🙂 I hope you keep finding more delicious recipes to try here!
This was so delicious, I had to stop myself from eating the entire loaf in one sitting! 🤣
The perfect fall snack!!
Soo delicious, especially if you refrigerate it, becomes more fudgy. I subbed maple syrup for 71g coconut sugar and 35g water bc I ran out. It’s not as sweet as “regular” pumpkin bread so maybe up the sugar if that’s what you prefer. Personally, I love desserts that aren’t too sweet so this was perfect! Thanks for the perf autumn recipe!
Absolutely! I’m glad that swap worked out well 🙂
This bread is so yummy! I’ll definitely be making it on repeat! I followed the recipe exactly and added a couple tablespoons flaxseed and chopped pecans to the batter. I love your recipes and cookbook! Thank you!
Love that! So happy you’re finding fav recipes here and in the cookbook 🙂
Hi! I made this recipe as I love pumpkin bread and I wanted a healthier version. I was out of eggs so I subbed mashed banana for eggs (looked up eggs substitutes prior). Aside from the bananas, I followed the directions exactly but my loaf just would not bake fully. I left it in for 55 min, checked it and it was not set, so I put it back in for another 5 min but it still was not baked. So, I put the loaf back in for another 10 min, At that point, I took it out due to worry that it would burn bc the top of the loaf was getting really crispy with some black marks. The top was very crispy and firm but the inside was still mushy (no bread texture). Not sure what I did wrong but would love some feedback. I did taste it, however, and it was very good! The flavor was great but texture did not turn out. I really want to try again and see if I can be successful. Thank you!
Hi! Unfortunately, I wouldn’t recommend bananas as a substitute here – I think that’s what added too much moisture.
I have made this countless times this season and am making it again today. My whole family likes it, it fits our celiac diet, and also is easy on the blood sugar. Delicious and hearty.
So happy to hear that!
I just made this recipe and so excited for it to come out of the oven! I omitted the chocolate chips and instead used slivered almond slices and raisins on top…and a few raisins in the mix as well! 🥰♥️🍞
Perfect! Glad you enjoyed 🙂
Hi there!! I’m really looking forward to making this loaf! I just wanted to clarify how many mls/grams/ounces is one an of pumpkin puree? The ones I get where I live are 796mls….which seems like a lot! Please let me know when you get the chance. Thank you so much!
Hi! The cans I use are 15oz, or 425 grams 🙂
Just made this. Used all almond flour and it came out delicious. Really moist because of the pumpkin and not missing regular flower here at all! Did half-and-half Lily’s chips and 70% regular dark chocolate chips.
Just made this recipe. I used canned pumpkin (Libby’s)- and followed the recipe. Something is missing. I even used the recommended amount of maple syrup (usually, I cut the sugar). My father said it lacked pumpkin flavor and I felt something was missing too. it was just okay. Maybe this is not a pumpkin bread that is like a cake? (like zucchini and banana bread?)- although the texture is similar. I’ve made pumpkin breads before with different recipes. I was disappointed with this one. Maybe it will improve as it sits longer.
Thanks for posting your recipe.
Sorry to hear that! This one will have a slightly different texture than traditional breads due to the gluten free flours, but should have plenty of pumpkin flavor. Let me know if you liked it better the day or so after!
LOVED this recipe! I live at high altitude so I always take the gamble and try out recipes as is, and then modify if I make it a second time. I ran out of maple syrup so I just used 1/4 cup, but that ended up working out perfectly for high altitude! Thanks for a delicious + nutritious pumpkin bread recipe 🙂 will definitely be making this again!
Perfect!! So glad it turned out beautifully 🙂
This is by far the best pumpkin bread recipe I’ve ever tried!! It is super easy to make, so soft, and delicious!! Thanks for sharing this recipe with us, Monique!! Your recipes are legit!!🙌🏻👏🏻👏🏻
The best!! Glad you’re loving the recipes!
I found a can of pumpkin in my cabinet and had to make this! I love the texture that the chocolate chips add after it has cooled. The flavor is really good.
Amazing! Glad you enjoyed 🙂
Very yummy!
Looking forward to making this! I’m wondering if I can substitute or add protein powder somewhere in the recipe?
Hi! I haven’t tried it, but if you experiment I suggest substituting some of the oat flour with protein powder. Let me know if you give it a try!
I used flax eggs and it worked out perfectly
Also added pumpkin seeds instead of chocolate chips and it was also very yummy!
Perfect! Glad you enjoyed!
I used flax eggs and it worked out perfectly!!
Loved it!
Hi. I’m wondering what I can replace the maple syrup with? I have an allergy.
Thanks
Hi! I’d suggest using date syrup in this recipe.
Second time I’ve made this—great breakfast bread! I’m not a fan of chocolate so sub raisins and walnuts, which go well. I love that it doesn’t use dairy or oil, because I can make it even if I’m about to run out of one of those (which for some reason I often am). I grind up quick rolled oats in my blender for the oat flour. I do think the word “pour” for the batter is misleading—it’s not liquid enough to pour, quite stiff in fact. I might say “spoon.”
Glad you enjoyed! Great idea to add raisins and walnuts 🙂 Yes, the batter is thicker due to the gluten free flour.
I made it exactly as the recipe said. It is delicious but it fell apart on some slices. It wouldn’t pour, I had to spoon it because the batter was so thick and sticky. Wish I knew what was wrong as it tasted good.
Hi! Hmm ok, it’s definitely a thick batter but it shouldn’t have fallen apart. Sorry to hear that! There’s a photo of the batter in the blog post — did it look similar to that?
It will fall apart if you don’t cool it completely before slicing (especially toward the middle as it stays warmer longer there). I also use a serrated knife.
Everything looked good. Flavor very bland. I did not add ginger, but otherwise followed recipe exactly. Lacked sweetness and bread crumbled on top when slicing. Baked for 60 mins. Perhaps that was too long.
So sorry to hear this didn’t turn out for you. What was the texture out the batter before baking?
So yummy! I make year after year
i made this recipe while on the low fodmap diet and it turned out great! delicious & ibs friendly (my non-low fodmap friends also loved it, so hey! that’s a win!) i ended up baking the batter in an 8-inch round, which turned out great (a la snacking cake!). feels so good to have a sweet fall treat so thanks for making this yummy recipe!
Delicious! I am so glad you loved this bread and it came out great for you, Amber!
Can I used canned pumpkin for this recipe?
Yes, this recipe calls for canned pumpkin puree. Enjoy!
If I were to use premade Pumpkin Spice, how much should I use?
Hi! It would be about 1 tablespoon!
This came out awful. Way too dense. I’ve baked with almond flour many times, never had this happen.
Oh no! So sorry to hear this recipe didn’t turn out for you. Did you change anything about the recipe?
I kept thinking why isn’t there any butter or oil in this recipe. I followed the directions, l tasted it and I still want to know why there isn’t any butter or oil in it. It is rather dry. I will make it again but add some vegetable or olive oil.
Made it earlier today and trying not to eat the whole thing. It’s delicious!!
YUM! Glad you’re loving this recipe, Mindy!
This is absolutely delicious! You never will believe it is gluten free. I will make this again!
YUM! Love this one, Denise. Glad you gave this recipe a try and it turned out great for you!
This was definitely a keeper. Easy to make, delicious and healthy. The total package.
Perfect! Glad you are loving this recipe!
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!
YUM. I used a flax egg and it worked well! So delicious while being healthy.
Perfect! 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!