Gluten-Free Pumpkin Bread Made with Almond Flour: The Cozy Loaf You’ll Brag About All Season

You know that bread everyone raves about but swears takes “so much effort”? This isn’t that. This is the loaf that makes your kitchen smell like a fall candle store and still lets you keep your Saturday.

It’s moist, tender, just sweet enough, and built with almond flour so it’s naturally gluten-free without tasting like a compromise. Slice it warm, smear with butter, and watch it disappear faster than your motivation after 3 p.m.

Why This Recipe Works

This pumpkin bread hits the sweet spot between indulgent and feel-good. Almond flour brings natural moisture and richness, so you get a plush crumb without gluten.

Paired with pumpkin puree and eggs, it bakes up soft, not crumbly.

We balance the spices with vanilla and a touch of maple syrup for depth without cloying sweetness. A bit of baking powder and baking soda ensures lift, while a neutral oil keeps it tender. Translation: big flavor, great texture, zero weird aftertaste.

What Goes Into This Recipe – Ingredients

• Almond flour (2 1/2 cups, fine blanched) – the base for a moist, tender crumb.
• Pumpkin puree (1 cup, not pumpkin pie filling) – adds moisture and subtle sweetness.
• Eggs (3 large, room temp) – structure and lift.
• Maple syrup (1/3 cup) – gentle sweetness and flavor complexity.
• Coconut sugar or light brown sugar (1/3 cup) – rounds out the sweetness.
• Oil (1/4 cup avocado or light olive oil) – keeps the loaf soft.
• Vanilla extract (2 teaspoons) – boosts the pumpkin and spice vibes.
• Baking powder (1 1/2 teaspoons, aluminum-free) – lift.
• Baking soda (1/2 teaspoon) – extra rise and browning.
• Fine sea salt (1/2 teaspoon) – flavor amplifier.
• Pumpkin pie spice (2 teaspoons) – the classic profile.
• Ground cinnamon (1 teaspoon) – a little extra warmth never hurt.
• Optional mix-ins: chopped walnuts or pecans (1/2 cup), dark chocolate chips (1/2 cup), pepitas for topping.

Step-by-Step Instructions

1. Prep the pan: Line a 9×5-inch loaf pan with parchment, letting it overhang for easy removal.

   Lightly grease the sides.

2. Heat up: Preheat your oven to 350°F (175°C). Almond flour likes a moderate oven to avoid over-browning.
3. Mix the dry: In a large bowl, whisk almond flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until no clumps remain. This gives an even crumb.
4. Whisk the wet: In another bowl, whisk eggs, pumpkin puree, maple syrup, coconut sugar, oil, and vanilla until smooth and glossy.
5. Combine: Pour the wet ingredients into the dry.

   Stir with a spatula until just combined. Batter will be thick—normal for almond flour.

6. Fold in extras: If using nuts or chocolate chips, fold them in gently. Don’t overmix; you’re baking bread, not doing CrossFit.
7. Fill and top: Scrape batter into the pan, smooth the top, and sprinkle with pepitas or a light dusting of cinnamon-sugar for a subtle crunch.
8. Bake: Bake 50–60 minutes, tenting with foil at the 40-minute mark if it’s browning too quickly.

   It’s done when a toothpick comes out mostly clean with a few moist crumbs.

9. Cool: Let the bread cool in the pan 15 minutes, then lift it out and cool fully on a rack—about 1 hour. This sets the structure so it slices like a dream.
10. Slice smart: Use a serrated knife for clean cuts. Serve warm or room temp.

    Butter, cream cheese, or almond butter? Your call.

Keeping It Fresh

This loaf stays moist for days—thanks, almond flour. Store at room temperature in an airtight container for up to 3 days.

For longer storage, refrigerate for 5–6 days.

Want to freeze? Slice, wrap individually, and freeze up to 2 months. Reheat in a toaster oven for that “just-baked” flex.

FYI: reheating perks up the spices and top crust beautifully.

What’s Great About This

• Naturally gluten-free with no weird gums or starches.
• Moist and tender crumb that stays that way—no brick status on day two.
• Balanced sweetness—just enough to feel like a treat, not a sugar bomb.
• One-bowl-friendly if you whisk dry first, then add wet. Less mess, more loaf.
• Flexible: Add nuts, chocolate, or swirl in cream cheese. You’re the boss.

Common Mistakes to Avoid

• Using pumpkin pie filling: It’s pre-sweetened and spiced.

  You’ll wreck the balance. Stick to 100% puree.

• Overbaking: Almond flour can brown fast. Start checking at 48 minutes and tent if needed.
• Skipping the cool-down: Cutting too early leads to a gummy interior.

  Let it set—patience, grasshopper.

• Coarse almond meal: Use fine blanched almond flour for a more cake-like texture.
• Heavy-handed mixing: Stir just until combined. Overmixing compresses the crumb.

Variations You Can Try

• Chocolate-Chip Pumpkin Bread: Fold in 1/2 cup dark chocolate chips. Sprinkle a few on top for bakery vibes.
• Walnut Crunch: Add 1/2 cup toasted walnuts and a cinnamon-sugar sprinkle on top for a crackly finish.
• Cream Cheese Swirl: Beat 4 oz softened cream cheese with 2 tbsp maple syrup and 1 tsp vanilla.

  Dollop and swirl into the batter before baking.

• Orange Zest Glow-Up: Add 1 tablespoon fresh orange zest to the wet ingredients. It brightens everything—like sunshine in loaf form.
• Protein Boost: Replace 1/4 cup almond flour with 1/4 cup unflavored collagen peptides. No flavor change, extra oomph (IMO, worth it).

FAQ

Can I make this dairy-free?

Yes.

The base recipe is already dairy-free. If you add chocolate chips or a cream cheese swirl, choose dairy-free versions to keep it that way.

Can I substitute the maple syrup?

You can use honey in equal amounts. For granulated-only sweetness, increase coconut sugar to 2/3 cup and add 1–2 tablespoons milk of choice to maintain moisture.

Can I use a different flour?

Almond flour isn’t a 1:1 swap with coconut or oat flour—those behave differently.

If you must tweak, try 2 cups almond flour + 1/2 cup oat flour for a firmer slice, but expect a slightly drier crumb.

How do I make muffins instead?

Line a 12-cup muffin tin and fill each 3/4 full. Bake at 350°F for 18–22 minutes, or until a toothpick comes out with moist crumbs.

Why did my bread sink in the middle?

Likely underbaked or cut too soon. Also, too much moisture (extra pumpkin or oil) can cause collapse.

Measure accurately, bake until set, and let it cool fully on a rack.

Is this bread low-carb?

It’s lower carb than wheat-based versions thanks to almond flour, but not keto due to maple and coconut sugar. For a lower-carb spin, cut coconut sugar to 2 tablespoons and use a granular erythritol blend.

Can I add raisins or cranberries?

Absolutely. Use 1/2 cup and toss them in a spoonful of almond flour first to prevent sinking.

Dried cranberries add a nice tart pop.

My Take

This Gluten-Free Pumpkin Bread made with almond flour is the rare fall bake that tastes bakery-level with home-kitchen effort. It delivers plush texture, a confident spice profile, and enough versatility to suit any crowd. The loaf slices cleanly, toasts beautifully, and somehow tastes even better on day two—like it knows the spotlight is on.

Make it once, and it becomes a rotation staple.

Add nuts for crunch, chocolate for decadence, or keep it classic and let the pumpkin shine. Either way, it’s a guaranteed “save this recipe” moment.