Introduction
Hello, cozy-kitchen friends! 🍂
If you adore the flavors of pumpkin spice, pumpkin bread, and all things fall — but want to skip the gluten, cutting back on grains without sacrificing warmth or comfort — you’re going to fall head-over-heels for Easy Pumpkin Almond Flour Bread (Gluten Free). This soft, moist, gently spiced bread brings together pumpkin puree, almond flour, and a touch of warmth that makes it feel like autumn itself baked into a loaf pan.
I first stumbled upon the idea for this recipe last October, on a crisp morning when the first golden leaves were falling. I had a can of pumpkin puree, a bag of almond flour in the pantry, and a craving for something warm and comforting — but I didn’t want a dense, heavy loaf. After a few tweaks and a bit of trial and error, I pulled a loaf from the oven that smelled like cinnamon, nutmeg, and home. The first slice, still warm, slathered with a little butter (or almond butter) — it was pure magic.
Since then, this Easy Pumpkin Almond Flour Bread (Gluten Free) has become a staple in my kitchen for breakfasts, brunches, afternoon snacks, and cozy weekend baking. It’s simple enough for a weekday morning, but comforting and beautiful enough for company. And because it’s gluten-free and uses nourishing almond flour, it’s a kind of wholesome indulgence — one that doesn’t leave you overly full, but content, warm, and satisfied.
Ready to bake? Let’s dive in and make a loaf you’ll want to slice again and again.
Ingredients
Here’s everything you’ll need to bake this Easy Pumpkin Almond Flour Bread (Gluten Free) — plus a few substitution ideas to suit your taste or dietary preferences.
Main Ingredients
- 2 ½ cups blanched almond flour (about 250–260 g)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger (or pumpkin pie spice, if you prefer)
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- 1 cup canned pumpkin puree (NOT pumpkin pie filling)
- ¼ cup maple syrup or honey (or use coconut sugar for lower glycemic)
- 2 tablespoons melted coconut oil (or olive oil / butter)
- 1 teaspoon vanilla extract
Optional Add-Ins / Variations
- ½ cup chopped nuts (e.g. walnuts, pecans) or seeds (pumpkin seeds, sunflower seeds) — for crunch and extra texture.
- ½ cup dark chocolate chips or cacao nibs — for a slightly indulgent dessert-style bread.
- ½ cup shredded carrot or grated zucchini — for extra moisture and veggie content.
- A handful of raisins or dried cranberries — for a sweet, chewy surprise.
Substitution & Dietary Tweaks
Lower-Sugar / Lower-Glycemic
- Use coconut sugar, maple syrup, or reduce sweetener slightly for a less-sweet loaf.
- Use unsweetened almond milk in place of eggs (though texture will differ).
Vegan Variation (Note: almond-flour vegan bread tends to be more crumbly — but still delicious)
- Replace eggs with flax eggs (3 tbsp ground flax + 9 tbsp water = 3 flax eggs)
- Use coconut oil and maple syrup or agave.
- Baking soda + a pinch of cream of tartar or a bit of apple cider vinegar helps with lift.
Nut-Free / Seed-Flour Variation
- While almond flour gives wonderful moistness and flavor, you can try a blanched sunflower-seed flour or cassava + coconut flour blend — though you’ll need to adjust moisture and rising agents carefully.
Step-by-Step Instructions
Here’s how to bake your Easy Pumpkin Almond Flour Bread (Gluten Free) — step by step, with friendly tips to ensure success:
1. Preheat & Prepare Pan
- Preheat your oven to 350°F (175 °C).
- Grease a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Combine Dry Ingredients
- In a medium bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, ginger (or pumpkin pie spice), and salt. Make sure there are no lumps — spices distributed evenly matters for flavor.
3. Combine Wet Ingredients
- In a large bowl, beat together the eggs, pumpkin puree, maple syrup (or honey), melted oil/butter, and vanilla extract until smooth and fully combined.
4. Mix Wet + Dry
- Add the dry ingredient mixture to the wet mixture. Stir until everything is just combined — the batter will be thick and slightly sticky.
5. Add Optional Mix-Ins
- If using nuts, seeds, chocolate chips, shredded carrot, or dried fruit — fold them gently into the batter now. Distribute evenly.
6. Pour into Pan & Smooth Top
- Transfer the batter into your prepared loaf pan. Use a spatula to smooth the top and even out the surface.
7. Bake
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs okay, but not wet batter).
- If the top browns too quickly while the center is still soft, loosely tent the loaf with foil for the last 10–15 minutes of baking.
8. Cool & Slice
- Let the loaf rest in the pan for about 10 minutes. Then remove it and transfer to a wire rack to cool completely (or at least until warm).
- Slicing too early can cause crumbling — almond flour loaves set better as they cool.
Extra Tips
Serving Suggestions
- Toast a slice lightly, then spread with butter, nut butter, or a smear of cream cheese for a cozy breakfast.
- Serve alongside a warm mug of chai, coffee, or hot cocoa for a comforting fall breakfast or afternoon snack.
- Turn it into dessert: warm slice + a dollop of yogurt or whipped cream + a drizzle of maple syrup.
- Use thin slices for sandwiches — the loaf is dense enough to handle fillings like turkey, cheddar, spinach, or roasted veggies.
Storage & Reheating
- At room temperature: Wrap cooled loaf in foil or beeswax wrap — keeps for 2–3 days.
- In the fridge: Store in an airtight container — good for up to 5 days. Refrigeration helps freshness.
- Freezing: This bread freezes beautifully. Wrap whole loaf or individual slices tightly in plastic wrap + foil, or place in a freezer bag — freeze for up to 3 months. Thaw in the fridge or on the counter, then warm gently.
- Reheating: Pop slices in a toaster oven or 350 °F (175 °C) oven for 5–8 minutes, or microwave briefly — warm almond-pumpkin flavor comes alive again.
Variations & Flavor Tweak
- Nutty Crunch Bread: Add ½ cup chopped walnuts or pecans. The nuts add great texture and flavor contrast with pumpkin and almond.
- Spiced Autumn Bread: Increase spices — use 1 ½ teaspoons pumpkin pie spice (or increase cinnamon/nutmeg) for a more autumnal cozy loaf.
- Chocolate Pumpkin Bread: Fold in ½ cup dark chocolate chips or cacao nibs for a dessert-style bread that’s still gluten-free.
- Carrot-Pumpkin Bread: Add ½ cup grated carrot + ¼ tsp ground allspice — a carrot-pumpkin flavor twist that’s vibrant and nutritious.
- Seed-Boost: Add 2 tbsp chia or flax seeds for extra fiber and omega-3 boost.
Nutritional Information
Based on the original recipe’s breakdown: one slice of Easy Pumpkin Almond Flour Bread (Gluten Free) (assuming 12 slices per loaf) provides roughly:
- Calories: ~195–210 kcal
- Fat: ~14 g
- Protein: ~6–7 g
- Carbohydrates: ~9–10 g (net carbs lower, due to almond flour and fiber)
- Fiber: ~3–4 g
- Sugars: ~4–5 g (varies with syrups)
This makes the loaf a balanced, moderately low-carb treat — far lighter than many traditional pumpkin breads — while still providing richness, fiber, and wholesome satisfaction.
FAQ Section
How long does it take to make this Easy Pumpkin Almond Flour Bread (Gluten Free)?
- Prep time: ~10 minutes (mixing dry & wet ingredients, combining)
- Baking time: ~45–55 minutes
- Cooling time: ~10 minutes before slicing (cool further on rack)
Total time: Around 1 hour 5–15 minutes — surprisingly quick for a homemade loaf!
Can I substitute some ingredients (pumpkin, oil, sweetener)?
Absolutely.
- Pumpkin: Swap with pureed sweet potato or butternut squash purée for a slightly different flavor.
- Oil / butter: Use coconut oil, olive oil, or light butter alternatives.
- Sweetener: Maple syrup, honey, coconut sugar — or reduce amount for less sweetness.
- Flour: While almond flour is ideal, nut-free or seed-flour mixes may work (though texture varies).
Is this bread suitable for gluten-free or grain-free diets?
Yes! Because the base uses almond flour, and no wheat or gluten-containing ingredients are included, this bread is naturally gluten-free and grain-free. It’s a cozy, grain-free treat for those with gluten sensitivity or those following paleo / low-carb lifestyles.
Can I freeze Easy Pumpkin Almond Flour Bread (Gluten Free)?
Yes — it freezes very well. Wrap whole loaf or slices tightly (plastic wrap + foil or freezer bag), store for up to 3 months. To enjoy later: thaw at room temperature or in fridge, then reheat gently in oven or toaster for a fresh-baked feel
Conclusion
If you’re looking for a loaf that feels like fall in every bite — warm, cozy, gently spiced, gluten-free, and nourishing — Easy Pumpkin Almond Flour Bread (Gluten Free) is one recipe you’ll want to bake again and again. It’s perfect for breakfast, lunchboxes, cozy brunches, or that times when you just want something comforting without heaviness.
Whether you stick to the base recipe or add nuts, chocolate, or extra autumn spices — each variation brings its own charm. I hope this recipe becomes a staple in your kitchen as it has in mine.
If you make this loaf, please come back and tell me how it turned out! Did you add nuts? Chocolate chips? Serve it with butter and jam, or almond butter, or just toast it plain with a hot drink? I’d love to hear your twist.
Happy baking, friends — may your kitchen always smell like pumpkin spice, warm almond, and cozy memories. 🎃🍞✨