Making a pumpkin almond flour loaf is a cozy way to celebrate fall flavors in your kitchen. It’s a fantastic gluten-free option that remains moist and flavorful, allowing everyone to enjoy a slice without worry.
This recipe overcomes issues of gluten-free loaf density, maintaining moisture, achieving good rise, and delivering fresh flavor with simple, accessible ingredients and clear baking guidance.
I’ve often faced the challenge of getting gluten-free breads to rise properly while tasting good. This recipe has been a lifesaver, giving me a dependable way to whip up something yummy for gatherings or busy weeknights.
What makes this recipe stand out is its simplicity and the way it balances moisture and sweetness, all in under an hour of baking time. You’ll love how the aroma of pumpkin spice fills your home as it bakes.
If you’re looking for something to complement your pumpkin bread, check out my Gluten Free Almond Cherry Bread.
Table of contents
Dietary Considerations
- This recipe is gluten-free as it uses almond flour without any wheat-based ingredients or gluten-containing additives.
- The recipe contains eggs, so it is not suitable for vegan diets without egg substitutes or modifications.
- This pumpkin almond flour loaf is dairy-free since it does not include milk, butter, or other dairy products.
- The recipe suits low-carb and keto diets by using almond flour and coconut sugar, which have fewer carbohydrates.
- This recipe is not nut-free because almond flour and optional chopped nuts contain tree nuts, which exclude nut-free diets.
Why You Will Love This Recipe
- Rich Flavor This pumpkin almond flour loaf is packed with cozy fall spices and natural sweetness. The combination of pumpkin puree and maple syrup gives it a uniquely comforting taste that warms your heart.
- Perfect Texture Almond flour creates a tender crumb, while the addition of oat flour brings a little extra substance. The loaf bakes to a delightful finish, making it great for slicing.
- Long-Lasting Freshness Thanks to the moisture from the pumpkin and the richness of eggs, this loaf stays fresh for days. It freezes wonderfully too, so you can enjoy a slice whenever you like!
- Seasonal Appeal The aromas of pumpkin spice and warm chocolate chips fill your kitchen as it bakes, evoking the spirit of cozy autumn days. It’s an ideal treat for gatherings or simply to enjoy at home.
How to Make Pumpkin Almond Flour Loaf
- Prep Time: 15 minutes
- Cool Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Deliciously moist pumpkin almond flour loaf, perfect for a gluten-free treat.
Ingredients
- 1 cup (240 ml) pumpkin puree, canned
- 3 large eggs, room temperature
- ⅓ cup (80 ml) pure maple syrup
- 2 teaspoons (10 ml) vanilla extract
- 2 ½ cups (250 g) almond flour, finely ground
- ½ cup (50 g) oat flour
- ½ cup (90 g) chocolate chips
- 2 tablespoons (30 g) chocolate chips, for topping
- 1 teaspoon (5 g) baking soda, fresh
- ½ teaspoon (3 g) salt
- Pumpkin spice blend: cinnamon, ginger, nutmeg, allspice
Instructions
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking and proper rise.
- Step 2: Line the 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray over the parchment to prevent sticking. Set aside.
- Step 3: In a large bowl, whisk together 1 cup pumpkin puree, 3 large eggs, ⅓ cup pure maple syrup, and 2 teaspoons vanilla extract. Whisk thoroughly to combine and avoid lumps for a smooth batter.
- Step 4: Add 2 ½ cups almond flour, ½ cup oat flour, pumpkin spice blend (cinnamon, ginger, nutmeg, allspice), 1 teaspoon baking soda, and ½ teaspoon salt to the wet ingredients. Use a wooden spoon to stir until no lumps remain and all ingredients are evenly mixed.
- Step 5: Gently fold in ½ cup chocolate chips, taking care not to overmix. This helps keep them evenly distributed and prevents sinking.
- Step 6: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle 2 tablespoons chocolate chips evenly on top. Bake for 55 minutes to 1 hour, or until a toothpick or tester inserted into the center comes out clean.
- Step 7: Allow the bread to cool in the pan for 10 minutes. Then, lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.
- Step 8: Once cooled, cut into 12 slices. For improved flavor and texture, let the loaf sit overnight before serving.
Notes
- Room Temperature: Store the loaf in an airtight container at room temperature for up to 2 days to maintain moisture and texture.
- Refrigeration: Store in an airtight container in the refrigerator for up to 7 days.
- Freezing: Wrap tightly in plastic wrap and aluminum foil inside a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- If batter is too thick, add 2 tablespoons of water to loosen before pouring into the loaf pan.
- To ensure even baking, rotate the loaf pan halfway through baking (around 30 minutes).
- Tent the top with foil after 40 minutes of baking if the loaf is browning too quickly.
- Use baking soda no older than 6 months to guarantee proper rise and avoid a dense loaf.
- Allow the bread to cool completely for at least 1 hour to set texture and improve slicing.
- Serve 1 or 2 slices with a simple side salad or lightly sautéed greens for a light meal.
- Pair with a warm cup of chai tea or almond milk coffee.
- Spread with nut butter or cream cheese for breakfast toast.
- Include as part of a brunch spread alongside fresh fruit and yogurt.
- Top slices with a sprinkle of cinnamon or drizzle with maple syrup for additional flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Pumpkin puree: Go for canned pumpkin puree for convenience. It adds moisture and flavor, making your loaf rich and dense.
- Almond flour: Use finely ground almond flour for a nice texture and nutty flavor. It’s also gluten-free, helping with a delightful crumb.
- Coconut sugar: This sweetener gives a unique caramel-like taste. It works well in balancing the bold pumpkin flavor while keeping the loaf moist.
- Eggs: Choose large eggs at room temperature. They help bind everything together and contribute to the loaf’s rise.
- Vanilla extract: Use pure vanilla extract, as it enhances the overall flavor. Just a splash can elevate the taste beautifully!
- Cinnamon: Ground cinnamon adds warmth and spice. Make sure it’s fresh for the best aroma and flavor boost.
- Baking soda: Use fresh baking soda to ensure the loaf rises properly. It’s key for achieving a light texture in this dense loaf.
- Chopped nuts (optional): Walnuts or pecans work well here for added crunch and nutty flavor. Toast them lightly for more depth in taste.
Recipe Tips
- If the batter seems too thick, add 2 tablespoons of water to loosen it before pouring into the loaf pan.
- For uneven baking, rotate the loaf pan 30 minutes into baking to ensure even heat distribution.
- If the top browns too fast, tent with foil 40 minutes into baking to prevent burning.
- For a denser loaf, check your baking soda freshness; it should be no more than 6 months old for best rise.
- If the bread doesn’t slice well, let it cool completely for at least 1 hour to set the texture.
Serving Suggestions
Serve with a simple side salad or lightly sautéed greens. Pair with a warm cup of chai tea or almond milk coffee.
Add to breakfast toast or enjoy as a snack with nut butter. Use in a healthy brunch spread with fresh fruits and yogurt.
Top with a sprinkle of cinnamon or drizzle with maple syrup for added flavor. Consider spreading a layer of cream cheese or coconut yogurt.
Recipe variations
- You can use chopped walnuts or pecans instead of chocolate chips to add crunch to your pumpkin almond flour loaf. Add ½ cup directly into the batter for even nutty texture.
- Add 1 teaspoon of ground cardamom or ½ teaspoon of cloves along with the pumpkin spice for a different warm seasoning twist that complements the pumpkin flavor nicely.
- Either oat flour or flaxseed meal can replace the ½ cup oat flour. If using flaxseed meal, keep baking time the same and monitor doneness carefully.
- If scaling up for more servings, double the ingredients and bake in a 9×5-inch pan for approximately 60-65 minutes. This matches well with recipes like Pumpkin Apple Loaf.
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How to Store?
To keep your pumpkin almond flour loaf fresh and delicious, follow these storage tips:
Room Temperature: Store the pumpkin almond flour loaf in an airtight container at room temperature up to 2 days to maintain moisture and texture.
Refrigeration: Place the loaf in an airtight container in the refrigerator up to 7 days, allowing it to stay firm and fresh for longer.
Freezing: Wrap the loaf tightly in plastic wrap and aluminum foil inside a freezer bag. Freeze up to 3 months and thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Chocolate Peanut Clusters
- Chocolate Old Fashioned Doughnuts
- Creme Brulee Donuts
If you enjoyed this Pumpkin Almond Flour Loaf or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
