Almond Flour Pumpkin Bread is bursting with classic pumpkin spice flavors on account of the generous vein of cinnamon and sugar swirl running throughout. This dairy-free grain-free pumpkin bread has amazing texture!
Last year when I baked my Cinnamon Swirl Pumpkin Oatmeal Bread I just knew I would be baking it again.
To change up the flour selection for my grain-free friends, this all-new version uses almond flour instead of oats.
The texture? Moist and tender. The flavor? Pumpkin spicy!
With a pumpkin spice cinnamon swirl weaving throughout each slice, we’re getting a generous amount of warm spices in every bite to really signify we’re enjoying a pumpkin treat.
Bake it for everyday enjoyment or for sharing with friends and family during the holiday season!
Whether you follow a paleo diet or simply eat grain-free or gluten-free, you’ll love this spiced up pumpkin loaf!
Let’s discuss the simple ingredients for almond flour pumpkin bread. The great news is any major grocery store now carries everything you need to prepare the recipe.
Almond Flour Pumpkin Bread Ingredients:
Canned Pumpkin Puree: The star of the show here! We need canned pumpkin puree to bring moisture and volume to the bread.
Be sure to read the label on the can to be sure it is pure pumpkin without any additives. In this sense, we’re not using pumpkin pie filling, which includes sugar and spices.
Eggs: A couple of large eggs help the bread rise into a magnificent tender texture.
I haven’t tested the recipe using an egg replacer like flax eggs, but when I’ve tried grain-free recipes in the past without eggs, they always end up dense with a “raw” texture.
For this reason, I don’t believe this recipe is a good candidate for egg-free baking.
Vanilla Extract: A splash of pure vanilla extract brings warm flavor to the bread.
Almond Flour and Tapioca Flour: The base of the pumpkin bread is a combination of finely ground almond flour and tapioca flour.
Used to replace all-purpose flour, the almond flour tapioca flour combo yields a tender crumb, very similar to regular flour. The tapioca flour can be replaced with arrowroot flour (also known as arrowroot starch) or gluten-free all-purpose flour.
Coconut Sugar: We need some kind of granulated sweetener to sweeten the bread, and I choose coconut sugar. Regular sugar, brown sugar, or any granulated sugar-free sweetener works too.
Pumpkin Pie Spice: The iconic ingredient that is added to all things pumpkin in order to signify we’re eating something delicious.
Pumpkin spice is a combination of cinnamon, nutmeg, cloves, and allspice, which brings a little kick of warmth to any recipe it touches. It is what our taste buds identify as pumpkin flavor.
Cinnamon: In addition to pumpkin pie spice, we need cinnamon. I like using equal parts pumpkin spice and cinnamon for the cinnamon swirl mixture because all pumpkin spice would be a little overwhelming.
Baking Powder: The leavening agent here. We need some baking powder to give rise to the bread and ensure it holds together nicely when sliced.
Sea Salt: A pinch of salt enhances all of the flavors to really please the taste buds.
Want to customize this healthy pumpkin bread recipe? Here are some options.
Recipe Adaptations:
Omit the cinnamon swirl and add 1/2 cup to 2/3 cup of chocolate chips. Or, add chocolate chips in addition to the swirl.
Sprinkle pumpkin seeds on top of the batter for a rustic look.
For the best results, stick with finely ground almond flour rather than using almond meal, which is a coarser grind.
Make low carb pumpkin bread by substituting your favorite sugar-free granulated sweetener for the coconut sugar. This option may not be suitable for a keto diet, as both almond flour and pumpkin puree contain a decent amount of carbs.
if you want to use oat flour instead, make my cinnamon swirl pumpkin oatmeal bread recipe (linked above).
Whip up a cream cheese frosting to add a tangy, creamy element.
Now that we’ve covered the basic ingredients for almond flour pumpkin bread recipe, let’s bake a loaf!
How to Make Almond Flour Cinnamon Swirl Pumpkin Bread:
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper. I recommend using parchment paper over cooking spray for this almond flour recipe in order to prevent any crumbling or breakage.
Mix together the ingredients for the cinnamon swirl in a small bowl and set it aside until ready to use.
Mix the canned pumpkin puree, eggs, and pure vanilla extract together in a large mixing bowl until well combined.
Add the dry ingredients (almond flour, tapioca flour, coconut sugar, baking powder, pumpkin pie spice and sea salt) to the bowl with the wet ingredients and stir until completely combined. There’s no need to combine the dry ingredients in a separate bowl.
Pour half of the bread batter into the prepared loaf pan and spread it into an even layer. Sprinkle all of the cinnamon swirl mixture over the pumpkin layer, creating an even layer of cinnamon and sugar.
Spread the remaining pumpkin bread batter over the cinnamon swirl layer. Use a butter knife to draw an “S” shape into the batter, creating the cinnamon swirl.
Cover the bread pan with aluminum foil and bake in the oven for 40 minutes. Remove the foil and bake for another 15 to 20 minutes, or until the top of the bread is golden brown and it is baked through.
I like to take the internal temperature of quick bread recipes to be sure it is fully baked. To do so, insert a digital thermometer into the center of the bread. If it is 190 degrees or higher, it is fully baked.
Allow the bread to cool completely before slicing and serving.
Storage Suggestions:
Store bread wrapped in plastic wrap on the counter at room temperature for up to 3 days. Following that, store bread in an airtight container in the refrigerator for up to 4 days.
You can also freeze the bread in a large zip lock bag for up to 3 months. If you do so, I recommend slicing the remainder of the loaf into individual slices so that you can reheat a slice in the microwave when the desire hits.
I recommend heating up a slice of pumpkin bread with a little pat of butter or a smear of almond butter for a lovely afternoon snack.
Bookmark this recipe for the next time you’re itching for a slice of the best almond flour pumpkin bread!
My husband and I consumed almost the entire loaf within a 24-hour window, so be forewarned it can be addictive.
If you enjoy baking quick bread recipes, also try these reader favorites!
More Quick Bread Recipes:
- Almond Flour Lemon Poppy Seed Bread
- Paleo Morning Glory Quick Bread
- Almond Flour Blueberry Bread
- Paleo Banana Bread
- Almond Flour Strawberry Bread
Pumpkin spice and everything nice!
Almond Flour Pumpkin Bread
Equipment
Ingredients
Almond Flour Pumpkin Bread:
- 1 ½ cups canned pumpkin puree
- 2 eggs
- 1 tsp pure vanilla extract
- 2 cups almond flour
- ⅓ cup tapioca flour
- ¼ cup coconut sugar
- 1 ½ tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp sea salt
Cinnamon Swirl:
- ½ cup coconut sugar or brown sugar
- 1 Tbsp ground cinnamon
- 1 Tbsp pumpkin pie spice
- Pinch sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper. I recommend using parchment paper over cooking spray for this almond flour recipe in order to prevent any crumbling or breakage.
- Mix together the ingredients for the cinnamon swirl in a small bowl and set it aside until ready to use.
- Mix the canned pumpkin puree, eggs, and pure vanilla extract together in a large mixing bowl until well combined.
- Add the dry ingredients (almond flour, tapioca flour, coconut sugar, baking powder, pumpkin pie spice and sea salt) to the bowl with the wet ingredients and stir until completely combined. There’s no need to combine the dry ingredients in a separate bowl.
- Pour half of the bread batter into the prepared loaf pan and spread it into an even layer.
- Sprinkle all of the cinnamon swirl mixture over the pumpkin layer, creating an even layer of cinnamon and sugar.
- Spread the remaining pumpkin bread batter over the cinnamon swirl layer. Use a butter knife to draw an “S” shape into the batter, creating the cinnamon swirl.
- Cover the bread pan with aluminum foil and bake in the oven for 40 minutes. Remove the foil and bake for another 15 to 20 minutes, or until the top of the bread is golden brown and it is baked through.
- I like to take the internal temperature of quick bread recipes to be sure it is fully baked. To do so, insert a digital thermometer into the center of the bread. If it is 190 degrees or higher, it is fully baked.
- Allow the bread to cool completely before slicing and serving.
Nutrition
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The flavour is lovely but I found it very dense and a little too moist in the middle. It did rise but not very much. I cooked it longer than the 60 minutes by about another 5 minutes, and tested the temp internally which was just over 190. Not sure if it is supposed to be like this or I did something wrong?
Hi Angela! The texture comes out moist for me too, but the bread sets up nicely after cooling and seems just right. Was it too mushy after cooling? If so, what brand of almond flour did you use? I’ve noticed there can be variation in different brands of almond flour, which is why I always stick with one brand (Bob’s red mill).