Almond Flour Pumpkin Bread

This Almond Flour Pumpkin Bread is a moist, gluten-free delight, combining the rich flavors of pumpkin and warm spices. Sweetened with honey or maple syrup, it s perfect for breakfast or as a snack. Its tender crumb and aromatic spices make it a fall favorite.


2 cups almond flour 1/4 cup coconut flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger


1 cup pumpkin puree 1/3 cup honey or maple syrup 3 large eggs 1/4 cup melted coconut oil or butter 1 teaspoon vanilla extract 1/4 cup chopped nuts or chocolate chips (optional)


Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.

step 1

Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir until well blended.

step 2

Combine Wet Ingredients: In a separate bowl, whisk together pumpkin puree, honey or maple syrup, eggs, melted coconut oil or butter, and vanilla extract until smooth.

step 3

Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir until just combined. Fold in chopped nuts or chocolate chips if using.

step 4

Bake the Bread: Pour the batter into the prepared loaf pan and spread evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

step 5

Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy your Almond Flour Pumpkin Bread!

step 6