Almond Flour Pumpkin Bread Recipe (Soft, Moist & Gluten-Free Fall Favorite)

If you’re searching for the perfect fall bake, this almond flour pumpkin bread recipe is exactly what you need. Soft, moist, and warmly spiced, it brings all the cozy flavors of autumn into every bite. Made with nutrient-rich almond flour and sweetened just right, this bread is both wholesome and delicious. I especially love making this almond flour pumpkin bread recipe on chilly mornings or whenever I want a simple homemade treat that fills the kitchen with an amazing fall aroma. Plus, the dark chocolate chips take it to the next level!

Method

Mix the Wet Ingredients

Start by taking a large mixing bowl and cracking in the four large eggs. Make sure they’re at room temperature. This helps them blend better with the other ingredients and gives your bread a smoother texture. To the eggs, add the granulated sugar, vanilla extract, and the pumpkin puree. Using a whisk or spatula, mix everything until it becomes a smooth, golden mixture. This forms the base of your batter and will make the bread moist and full of pumpkin flavor.

Add the Dry Ingredients

Once your wet ingredients are fully combined, it’s time to add the dry ones. Gently fold in the almond flour, cinnamon powder, pumpkin pie spice, and baking soda. Almond flour can be a little dense, so take your time and mix slowly to make sure everything is evenly blended. Don’t rush or overmix; overworking the batter can make the bread dense or tough. You’ll know it’s ready when the batter is thick, and all the flour has disappeared into the pumpkin goodness.

Add the Chocolate Chips

Now for the fun part! Toss in your dark chocolate chips and give the batter one final stir. The chips will add little bursts of chocolatey sweetness in every bite. Make sure they’re spread throughout the batter so you get a nice even distribution. No one wants a chocolate-less slice!

Bake It

Grab your loaf pan and line it with parchment paper. This helps the bread come out easily after baking and saves you from any sticking. Pour the batter into the pan and use a spatula to spread it out evenly. Pop it into a preheated oven at 350°F (175°C) and bake for 60 to 70 minutes. Every oven is a bit different, so check on it around the 60-minute mark. To test if it’s done, stick a toothpick into the center of the loaf. If it comes out clean or with just a tiny crumb, your bread is ready!

Cool It Down

Once it’s done baking, take the bread out of the oven and let it sit in the pan for about 10 minutes. This gives it a chance to firm up a bit before removing. Then carefully lift it out using the parchment paper and place it on a wire rack or plate. Be patient and let it cool completely before slicing it might be tempting to cut into it while it’s warm, but the bread will slice much better (and stay together!) once it has cooled down fully.

Necessary Tools

Here’s what you’ll need to make this pumpkin bread:

• 1 large mixing bowl
• Measuring cups and spoons
• Spatula or whisk
• Loaf pan (standard size)
• Parchment paper
• Oven
• Toothpick (for testing doneness)

Almond Flour Pumpkin Bread Recipe

Recipe by George Mendes

0.0 from 0 votes

Cuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

1

hour 

10

minutes

Total time

1

hour 

20

minutes

Ingredients

• 4 large eggs (room temperature)

• 2/3 cup granulated sugar

• 2 tsp vanilla extract

• 1 cup pumpkin puree

• 2 cups almond flour

• 2 tsp cinnamon powd

• 1 1/2 tsp pumpkin pie spice

• 1 tsp baking soda

• 2/3 cup dark chocolate chips

Directions

• Mix the Wet Ingredients:
  In a big bowl, crack in the eggs, and add the sugar, vanilla, and pumpkin puree. Stir everything together until it’s smooth and well mixed.
• Add the Dry Ingredients:
  Gently fold in the almond flour, cinnamon, pumpkin pie spice, and baking soda. Mix until the batter is fully combined.
• Add the Chocolate Chips:
  Stir in those yummy dark chocolate chips. Try not to eat them all before they go into the batter!
• Bake It:
  Line your loaf pan with parchment paper and pour in the batter. Spread it out evenly. Bake at 350°F (175°C) for 60–70 minutes. A toothpick poked into the middle should come out clean (with maybe a tiny crumb or two).
• Cool It Down:
  Take the bread out and let it cool in the pan for a few minutes. Then move it to a wire rack (or plate) and let it cool completely before slicing. Trust me it’s worth the wait!

Notes

• Room temperature eggs are important they mix better with the other ingredients.
• Don’t overmix the batter once you add the almond flour this keeps the bread nice and fluffy.
• Let the bread cool fully before slicing or it might fall apart. It’s soft and tender, so patience is key!

Serving Suggestions

• Toast a slice and spread a little butter or almond butter on top.
• Enjoy with a warm mug of tea, coffee, or hot cocoa.
• Add whipped cream or a sprinkle of cinnamon sugar for dessert vibes.
• Serve it at breakfast, snack time, or as a holiday treat!

Fun Fact

Did you know that pumpkin is actually a fruit? Even though we cook with it like a veggie, it has seeds so that makes it a fruit! And it’s full of vitamins like A and C, which are great for your eyes and skin.

Conclusion

This almond flour pumpkin bread recipe is a healthy and delicious twist on a classic fall favorite. Whether you’re baking it for breakfast, a cozy snack, or a festive gathering, it’s sure to impress everyone who tries it. The combination of almond flour, pumpkin, warm spices, and chocolate chips makes this almond flour pumpkin bread recipe both nourishing and indulgent at the same time. I hope you enjoy baking and sharing it as much as I do; it’s truly a seasonal treat worth making again and again!