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Almond Flour Pumpkin Bread

Almond Flour Pumpkin Bread Recipe

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups blanched almond flour
  • ½ cup pumpkin puree
  • 3 large eggs
  • ⅓ cup maple syrup
  • 3 tbsp melted coconut oil or unsalted butter
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • ¼ tsp salt

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan. In a large bowl, whisk the pumpkin puree, eggs, maple syrup, melted oil, and vanilla until smooth.
  2. Add the almond flour, baking soda, pumpkin pie spice, and salt. Stir until no dry spots remain and the batter is uniform.
  3. Scrape the batter into the prepared pan and smooth the top. Tap the pan gently on the counter twice.
  4. Bake for 50 to 55 minutes, turning the pan halfway, until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
  5. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely before slicing.

Notes

Check the loaf at 45 minutes if your oven runs hot. For the cleanest slices, cool the bread fully before cutting; slicing warm makes the crumb compress. Fresh pumpkin puree works if you press out extra moisture first.