Almond Flour Pumpkin Bread

Pumpkin bread is always one of the first things I bake when fall rolls around. There’s just nothing like the smell of pumpkin and warm spices filling the kitchen to make it officially feel like the season.

I’ve made plenty of pumpkin bread recipes over the years, but this Almond Flour Pumpkin Bread has become one of my favorites. Instead of using all-purpose flour or a gluten-free flour blend, it’s made with a combination of almond flour and oat flour.

The almond flour gives the bread richness and a moist, tender crumb, while the oat flour gives it structure and a subtle whole grain flavor. Together they create a hearty yet soft texture that makes this loaf incredibly satisfying.

It’s sweetened with maple syrup, packed with pumpkin spice flavor and studded with dark chocolate chips. It’s also dairy-free, naturally gluten-free when made with certified gluten-free oat flour, and comes together in one bowl in about 10 minutes.

If you love baking with pumpkin, try my pumpkin oat flour muffins and pumpkin breakfast cookies next!

Recipe ingredients

This pumpkin bread is made without all-purpose flour or a gluten-free 1:1 flour blend. Instead, I use a combination of almond flour and oat flour because each one brings something different to the texture.

Almond flour adds moisture, richness and a slightly hearty texture, while oat flour provides more structure and a soft crumb. I love using the two together because you get the best qualities of both.

• Oat flour. Use certified gluten-free oat flour if you need the bread to be gluten-free. You can also see my post on how to make oat flour to use rolled oats in your pantry.
• Almond flour. Use finely ground almond flour for the best texture. Avoid almond meal, which contains the almond skins and will give the bread a coarser texture.
• Pumpkin. Use homemade pumpkin purée or your favorite store bought brand, just don’t use pumpkin pie filling as that includes spices.
• Maple syrup. Pure maple syrup adds sweetness and complements the pumpkin and warm spices.
• Oil. Use your favorite neutral-flavored oil. Avocado oil, melted coconut oil or a mild olive oil all work well.
• Pumpkin pie spice. I always make a batch of my homemade pumpkin pie spice to use during the fall months, but you can use your favorite store bought brand.
• Chocolate chips. Dark chocolate chips are delicious with pumpkin, but they’re completely optional.

See the recipe card below for the full list of ingredients and quantities.

How to make this recipe

This recipe couldn’t be easier — the batter is prepared in one bowl and takes about 10 minutes to put together.

Pro tip: For best results, use finely ground almond flour for the most optimal texture. Do not use almond meal as it includes the skin of the almonds and lends a coarser texture.

See the recipe card below for full instructions.

1. Place the eggs, oil, maple syrup, pumpkin and pumpkin pie spice in a large bowl and whisk well to combine.
2. Add the oat flour, almond flour, baking powder, baking soda and salt and whisk until incorporated and no lumps remain.Add in all but 2 tablespoons of the chocolate chips and whisk to combine.
3. Pour the batter into the prepared pan and spread evenly, then top with the remaining chocolate chips.
4. Bake for about 50 minutes until lightly golden brown and a toothpick inserted into the middle comes out fairly clean. Remove from heat and cool completely on a wire rack.

Tips for success

• Use finely ground almond flour. This is the key to a softer, more tender crumb. Almond meal will produce a much coarser texture.
• Use certified gluten-free oat flour if needed. Oats are naturally gluten-free, but cross-contact during processing is common.
• Don’t overbake it. Almond flour helps keep this bread moist, so look for a toothpick with a few moist crumbs rather than waiting until it’s completely dry.
• Let the bread cool before slicing. The loaf continues to set as it cools, so slicing it while warm can cause it to crumble.
• Make it your own. Swap the chocolate chips for chopped walnuts, pecans or pepitas, or leave them out entirely.

Storage

• Room temperature: Store almond flour pumpkin bread in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, refrigerate in an airtight container for up to one week. Let it come to room temperature before serving for the best texture.
• Freezer: Freeze the entire loaf or individual slices for up to 3 months. Wrap well and place in an airtight container or freezer bag. Thaw overnight in the refrigerator or at room temperature. Individual slices can also be warmed briefly in the microwave.

More pumpkin breakfast recipes you’ll love:

• Baked steel cut oats
• Pumpkin overnight oats
• Pumpkin spice waffles
• Whole wheat pumpkin pancakes