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Moist Almond Flour Pumpkin Bread Recipe

The BEST Almond Flour Pumpkin Bread recipe—perfect for fall baking. Super moist, simple to prepare, and finished with a luscious cream cheese glaze.

Almond Flour Pumpkin Bread

*Recipe updated: less pumpkin puree improves the texture in the center; this version reflects that adjustment.

It’s officially pumpkin season, and this Almond Flour Pumpkin Bread is a must-bake. This quick bread is wonderfully moist, easy to pull together, and loaded with cozy fall spices—pumpkin, cinnamon, and nutmeg make a perfect trio. Because it’s made with almond flour, the loaf has a tender crumb and extra protein compared with standard white-flour quick breads. It’s naturally gluten-free and can be paleo-friendly if you skip the cream cheese glaze.

The loaf is lightly sweetened with pure maple syrup, which complements the pumpkin and spices beautifully. For a finishing touch, a simple cream cheese glaze adds a tangy-sweet contrast, but the bread stands on its own if you prefer to keep it free from refined sugar. This recipe is straightforward: whisk the dry ingredients, combine the wet ingredients in another bowl, mix together until smooth, and bake—no complicated steps.

Sliced almond flour pumpkin bread

This loaf pairs perfectly with morning coffee, an afternoon snack, or a cozy dessert after dinner. It’s also a great make-ahead option for holiday breakfasts or fall brunches. Below you’ll find ingredient details, step-by-step instructions, plus a few tips and serving suggestions to ensure success.

Pumpkin bread with glaze

The BEST Almond Flour Pumpkin Bread

Super moist, quick to make, and drizzled with a delicious cream cheese glaze—an ideal fall treat.

Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Servings: 12 slices

Loaf of almond flour pumpkin bread

Ingredients

  • 2 cups almond flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 4 eggs, lightly whisked
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla extract
  • 3/4 cup 100% pumpkin puree

For the cream cheese glaze (optional)

  • 3 oz 1/3-less fat cream cheese (or regular cream cheese), softened
  • 1 Tbsp maple syrup
  • 1–2 Tbsp almond milk (or milk of choice), to thin

Instructions

  1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
  2. In a large bowl, whisk together the almond flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.
  3. In a separate bowl, whisk the eggs with the maple syrup, vanilla extract, and pumpkin puree until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until there are no lumps and the batter is evenly mixed. Avoid overmixing.
  5. Transfer the batter to the prepared loaf pan and smooth the top. Bake 45–50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  6. Let the bread cool in the pan for about 5 minutes, then remove it to a wire rack to cool completely.
  7. To make the glaze (optional): place the softened cream cheese in a small bowl and warm briefly if needed so it becomes spreadable. Whisk in the maple syrup and 1 tablespoon almond milk; add more milk, a teaspoon at a time, until the glaze is pourable.
  8. Drizzle the glaze over the cooled bread, slice, and serve. Enjoy!

Tips and Variations

  • For a refined-sugar-free loaf, omit the glaze or use a sugar-free sweetener in the glaze if desired.
  • Use canned 100% pumpkin puree (not pumpkin pie filling) for consistent results.
  • Check doneness with a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s done. Bake a few minutes longer if needed.
  • Allow the loaf to cool fully before glazing; warm glaze will slide off a hot loaf.
  • Optional add-ins: chopped nuts, sugar-free chocolate chips, or a swirl of nut butter folded into the batter for extra texture and flavor.

Storage

Store leftover bread covered at room temperature for a day or two, or refrigerate in an airtight container for several days. You can also freeze slices wrapped tightly for longer storage; thaw or warm gently before serving.

Nutrition

Serving: 1 slice | Calories: 192 kcal | Carbohydrates: 13.2 g | Protein: 7.2 g | Fat: 13.2 g | Fiber: 3.7 g | Sugar: 6.9 g

Nutrition information is an estimate and should be used as a guideline.

If you bake this Almond Flour Pumpkin Bread, enjoy the cozy aroma and the delicious results. It’s a simple, crowd-pleasing fall recipe that’s both comforting and versatile—perfect for holiday breakfasts, snacks, or a sweet addition to any autumn gathering.