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Home Recipes Course Snacks Muffins & Breads Almond Flour Pumpkin Bread
P Paleo GF Gluten-Free DF Dairy Free VG Vegetarian

Almond Flour Pumpkin Bread

Jump to Recipe Rate Recipe
Posted:11/5/20
Updated:1/16/23

I could eat this Paleo Almond Flour Pumpkin Bread every day for the rest of the year! Made with almond flour, lightly sweetened with maple syrup, perfectly spiced and so delicious! No one will know it’s gluten free.

Post and recipe slightly updated and improved, with new photos and a streusel topping. Originally posted October 2018, updated November 2020.

closeup of paleo pumpkin bread with streusel topping

That bag of almond flour you bought for that one recipe will now be used up to bake several batches of this paleo pumpkin bread. It’s that good.

I could eat this for.ev.er.

I don’t what it is about almond flour breads but I just LOVE them. The texture that you get from baking almond flour bread is almost like a pound cake. Truly addicting. And thankfully, nutrient-dense.

Of course, balance and moderation… No one should be eating an entire loaf of this pumpkin bread just because it’s “healthier”. But I will say my self control was truly tested with this recipe!

Paleo Pumpkin Bread with Almond Flour

This paleo pumpkin bread is based on my Almond Flour Banana Bread that is easily one of my paleo-friendly go-to’s. I LOVE almond flour based quick bread recipes. The texture is just something I can never get enough of. And once you make this bread, I think you’ll understand what I mean.

pumpkin bread topped with cinnamon crumble sliced on top of wood cutting board

Ingredients needed for paleo pumpkin bread

  • canned pumpkin puree – make sure it’s not “pumpkin pie filling”
  • maple syrup – the preferred liquid sweetener for this recipe. If you want this bread a little sweeter, I’d recommend adding 3 tablespoons of coconut sugar.
  • eggs – eggs help provide structure in this recipe. I haven’t tested without them.
  • vanilla – vanilla extract for flavor
  • non-dairy milk – to thin out the batter ever so slightly.
  • blanched almond flour – make sure the almond flour is from blanched almonds, not almond meal (made from raw almonds.)
  • tapioca flour – tapioca flour helps hold the almond flour together. If you don’t have tapioca flour on hand, arrowroot is a 1:1 substitution. Subbing with 3 tablespoons of coconut flour should also work. More notes on these subs in the recipe card below.
  • pumpkin spice – you can use store bought or make it using this simple recipe that uses just 4 ingredients!
  • baking soda & salt – the leavening agent to help the bread rise, and salt to balanced flavor.

How to Make Paleo Pumpkin Bread

We’re talking EASY, friends. Like one bowl and mixed by hand, kind of easy.

Combine wet ingredients

  • pumpkin
  • maple syrup
  • eggs
  • vanilla
  • milk
mixing bowl with pureed pumping, whisk, and spiced surrounding

Add Dry Ingredients

  • almond flour
  • tapioca flour
  • spices
  • baking soda
  • salt

Bake

Once the ingredients are fully combined, pour into a medium loaf pan and bake for about 45 minutes.

slice of pumpkin bread on top of wood cutting board and cooling rack

What does this bread taste like?

Sweetness – This pumpkin bread isn’t crazy sweet but sweet enough to enjoy as a healthy dessert. If you want a sweeter bread you can add some coconut sugar with the wet ingredients.

If you’re a chocolate kind of person and you’re thinking of adding chocolate chips to the batter, I 100% support that decision.

Texture – It’s soft, moist and almost like a pound-cake. It’s amazing.

Spice – We’re using a whole tablespoon of pumpkin pie spice, so it’s nice and flavorful.

loaf of pumpkin bread sliced on top of wood cutting board and cooling rack

Questions about this recipe?

  • Can I use another flour? This recipe was made specifically for almond flour. If looking for coconut flour, try this bread. Want whole grain? Make this dairy free and oil free bread.
  • What if I don’t have tapioca flour? – You can use arrowroot flour (same amount) or use 3 tablespoons of coconut flour. Subbing with 1/4 cup of 1:1 gluten free baking flour should also work, though I have not tested.
  • Can I make this vegan and substitute eggs? – I have not tested this recipe without eggs, but I believe readers have made my banana bread with “flax eggs”. The texture won’t be the same and the bread likely won’t rise as much, but it could work.

Let me know if you try this recipe by leaving a comment and review on the blog! I love hearing from you and it helps others find the recipe too!

Print

Paleo Pumpkin Bread

closeup of paleo pumpkin bread with streusel topping
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★★★★★

4.6 from 7 reviews

This Paleo Pumpkin Bread is made with almond flour, lightly sweetened, and topped with a cinnamon crumble. Simple recipe with nutrient-dense ingredients for a healthy treat. 

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 1 medium loaf 1x
  • Category: dessert
  • Method: bake
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale

Pumpkin Bread

  • 1 cup canned pumpkin
  • 1/3 cup pure maple syrup
  • 2 large eggs
  • 1/2 tablespoon vanilla extract
  • 2.33 cups almond flour
  • 1/3 cup tapioca flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/4 tsp fine sea salt
  • 2 tablespoons milk of choice

Cinnamon Streusel Topping

  • 1/2 cup almond flour
  • 3 tablespoons coconut sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • pinch of salt
  • 3 tablespoons coconut oil, chilled (or plant-based butter)

Instructions

  1. Preheat oven to 350ºF and line a 8×4 medium loaf pan with parchment paper; set aside.
  2. In large bowl whisk together pumpkin puree and maple syrup, then eggs, vanilla and milk until smooth.
  3. Add almond flour, tapioca flour, baking soda and salt, using large silicone spatula or spoon to combine.
  4. Make streusel topping (optional): Use fork to combine almond flour, sugar, spice, salt and coconut oil or butter until meal-like texture forms. Portion out coconut oil into 6, 1/2 tablespoons, chilling before combining.
  5. Pour batter into prepared loaf pan, covering with streusel if using and bake for 20 minutes uncovered, then add foil for the last 20-25 minutes, to prevent the top from browning too quickly. My bread took roughly 45 minutes but check the middle for done-ness with toothpick after 40 minutes just to be sure.
  6. Allow bread to cool in pan for 15 minutes before lifting from the parchment paper to remove bread. You can slice and serve bread immediately or store covered in fridge. Enjoy!

Notes

Streusel topping is optional but does add a nice sweetness to the bread. If adding the streusel topping, you might not want the additional sugar added into the bread batter.

Nutrition

  • Serving Size: 1/12th
  • Calories: 177
  • Sugar: 8
  • Sodium: 169
  • Fat: 10
  • Saturated Fat: 2
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 16
  • Fiber: 2
  • Protein: 5
  • Cholesterol: 31

Keywords: the best pumpkin bread, paleo pumpkin bread recipe, almond flour pumpkin bread

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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Reader Interactions

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Meghan says

    1/5/2021 at 6:40 pm

    Does the recipe call for dairy milk or plant based? I only see it listed in the printable ingredients but not referenced elsewhere.

    Reply
    • Ashley says

      1/26/2021 at 12:39 pm

      Yes it calls for just a tiny bit of milk! Sorry for the confusion – the recipe card is correct. I will update the post notes. Thank you!

      Reply
  2. Courtney says

    2/13/2021 at 11:01 am

    Oh this turned out sooo yummy! I used some almond flour left over from making almond milk so had to increase the baking time 🙂

    ★★★★★

    Reply
  3. Liz K says

    10/12/2021 at 9:27 pm

    Absolutely love this recipe and it was a huge hit with my whole family as well! SIL was already asking for the recipe so she can make too! Perfect treat to curb my pumpkin cravings. Love that is has the perfect level of sweetness! Will definitely be making this bread again!

    ★★★★★

    Reply
  4. Karen H says

    10/15/2021 at 2:53 pm

    What if you only have 9×5 loaf pan?

    Reply
    • Ashley says

      10/15/2021 at 3:10 pm

      That is fine! The bread won’t get quite as high and just watch baking time closely at the end. It may need a few minutes less.

      Reply
  5. Jody says

    11/26/2021 at 11:41 am

    I love this recipe! I made 2 loaves for Thanksgiving. Among all of the good food, it was a family favorite, even for the one who attended culinary school. Thanks, Ashley!

    ★★★★★

    Reply
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