Years ago when I had little ones who liked going to the pumpkin patch, we’d always come home with a few pumpkins. While I don’t always have time to make homemade pumpkin puree anymore, our family still loves pumpkin bread during the fall. It’s naturally sweetened with maple syrup and features all the warming spices you love about the season.
This pumpkin bread is still grain free but features nutty almond flour instead of my other coconut flour version. I also included a delicious maple glaze that sinks into the bread while it’s still warm. A slice of this with some grass-fed butter and a cup of tea tastes amazing on a chilly (or not so chilly!) morning.
Almond Flour Pumpkin Bread
While our family does eat some grains now that my Hashimoto’s is gone, I still like the taste of almond flour in baked goods. Along with the pumpkin puree it helps keep the bread moist and tastes really filling. You can also add some coconut flour into the mix if you don’t want to only use almond flour.
Thanks to the almonds and eggs each serving has a decent amount of protein. And the pumpkin is a great source of vitamin A and fiber.
I’ll also stir in some chopped walnuts for extra crunch. English walnuts work well, or try black walnuts for a more unique flavor. Not a fan of walnuts? Pecans, dried fruit, or even chocolate chips also taste delicious!
Keep Some For Later (Maybe)
Almond flour pumpkin bread is great along with some protein for breakfast, as an easy dessert, or a snack. It stores well in the fridge and you can even freeze individual slices for later. Just wrap them in parchment paper and place in a bag in the freezer. Although I will admit my kids inhale this as soon as it’s out of the oven so ours never lasts that long!
Here’s how to make delicious, grain-free and dairy-free pumpkin bread.
Maple-Glazed Almond Flour Pumpkin Bread
Servings
Equipment
- Parchment paper (optional)
Ingredients
- 1 and ½ cups almond flour (or 1 cup almond + 1/2 cup coconut flour)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup pumpkin puree
- ⅓ cup maple syrup
- 2 eggs
- ¼ cup coconut oil (or olive oil)
- 1 tsp vanilla extract
- ½ cup walnuts (chopped)
Maple Glaze:
- 2 TBSP maple syrup
- 1 tsp coconut oil (melted)
Instructions
- Preheat the oven to 350°F. Grease a loaf pan or line with parchment paper
- In a bowl, mix almond/coconut flour, baking soda, baking powder, salt, and spices.
- In a separate bowl, whisk pumpkin, maple syrup, eggs, oil, and vanilla.
- Combine wet and dry ingredients just until mixed. Fold in nuts or chocolate if using.
- Pour into the loaf pan and bake for 50–60 minutes or until a toothpick comes out clean.
- Brush the top with maple glaze while warm. Let cool before slicing.
Nutrition
Notes
More Pumpkin Recipes
Have some more pumpkin that needs used up? Here are some of our favorite pumpkin recipes for the season, including some surprising ways to use pumpkin!
- Hydrating Pumpkin Spice Face Mask
- Homemade Pumpkin Soup – Fall Favorite!
- Grain-free Pumpkin Pancakes
- Pumpkin Chili
- Pumpkin Spice Overnight Oats
What are some of your favorite pumpkin flavored treats? Leave a comment and let us know!
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