Easy Pumpkin Almond Flour Bread (Gluten Free)
Embrace the flavors of autumn with this incredibly easy one-bowl pumpkin bread that’s a dream for both bakers and eaters. Ditching the traditional wheat, this loaf relies on a wholesome, tenderizing blend of almond flour and coconut flour, offering a subtly nutty base that complements the rich pumpkin.
What truly elevates this bread is its spot-on seasonal seasoning. It’s perfectly spiced for fall with a generous blend of cinnamon, nutmeg, ginger, and cloves, delivering that quintessential warm, cozy flavor we crave as the leaves begin to turn. But the decadence doesn’t stop there.
Whether you’re looking for a quick breakfast treat, a satisfying afternoon snack, or something special to serve guests, this gluten free and grain free pumpkin bread fits the bill. It holds its moisture beautifully thanks to the pumpkin and alternative flours, staying fresh and delicious for days.
If you like this recipe, you will also love my Easy Pumpkin Cream Cheese Swirl Muffins or my Lighter Pumpkin Cottage Cheese Cheesecake.
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Easy Pumpkin Almond Flour Bread (Gluten Free)
Ingredients
- 1 cup pumpkin puree
- 5 tbs butter, melted
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup sugar
- 1¾ cups almond flour
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1 tsp pumpkin spice
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350℉. Line an 8×4 inch loaf pan with parchment paper.
- Line a plate with paper towels. Transfer the pumpkin puree onto the plate and spread out. Use another paper towel to blot as much moisture as you can from the pumpkin. Repeat a few more times.
- In a large bowl, add in the pumpkin, melted butter and whisk together until smooth. Whisk in the eggs and vanilla until smooth. Next, mix in the sugar until incorporated. Then, mix in the almond flour, coconut flour, baking powder, pumpkin spice and salt. Lastly fold in the chocolate chips. Transfer mixture to the loaf pan and spread out evenly. Bake for 40-45 or until toothpick comes out clean. Allow to set in the pan for 10 minutes and then transfer to a wire rack to cool completely. Best results are overnight cooling.
Notes
- Store leftovers in an airtight container on your counter up to 4 days.
- If you don’t have pumpkin puree, you can use sweet potato or butternut squash. Just make sure you blot it well with a paper towel.
- Use NO sugar granulated sweetener to make this low sugar.
- In place of the melted butter, you can use melted coconut oil, avocado oil or olive oil.
Nutrition
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