Gluten-Free Almond Flour Pumpkin Bread Recipe

The BEST Almond Flour Pumpkin Bread recipe — a must-make this fall. Super moist, simple to prepare, and finished with a tangy cream cheese glaze.

*Recipe updated: reduced pumpkin purée slightly after reader feedback about a too-moist center. This adjustment helps the loaf set perfectly.

It’s officially baking season. October calls for pumpkin everything, and this Almond Flour Pumpkin Bread belongs at the top of your fall baking list. This quick bread is incredibly moist, naturally flavored with pumpkin and warm spices, and easy enough to make on a weeknight. The aroma of pumpkin, cinnamon, and nutmeg filling your kitchen is part of the charm — and the loaf is far lighter on butter and refined sugar than many traditional quick breads.

This version is gluten-free and can be paleo-friendly if you skip the cream cheese glaze. Almond flour gives this bread a tender crumb, a subtle nutty flavor, and a boost of protein. I used pure maple syrup to sweeten the batter; it complements the pumpkin and spice beautifully. The optional cream cheese glaze adds a creamy, slightly sweet finish that pairs perfectly with the warm spiced loaf. If you prefer to keep things refined-sugar-free, the bread is delicious on its own without the glaze.

This recipe is extremely convenient: whisk the dry ingredients, whisk the wet ingredients, combine, pour into a loaf pan, and bake. No complicated steps or special equipment. It yields a loaf that’s excellent for breakfast with coffee, a midday snack, or a light dessert after dinner. Serve each slice warm or room temperature; both are delightful.

The BEST Almond Flour Pumpkin Bread

Super moist, flavored with pumpkin and warm fall spices, and finished with an optional cream cheese glaze.

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 purée

For the cream cheese glaze (optional)

• 3 oz reduced-fat cream cheese (softened)
• 1 Tbsp maple syrup
• 1–2 Tbsp almond milk or milk of choice

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, maple syrup, vanilla extract, and pumpkin purée until smooth and evenly combined.
4. Pour the wet ingredients into the dry ingredients and stir until there are no large lumps and the batter is uniform.
5. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter).
6. Allow the bread to rest in the pan for 5 minutes, then remove and cool completely on a wire rack.
7. To make the glaze: place the softened cream cheese in a small bowl and heat briefly (about 20–30 seconds) just until soft. Whisk in maple syrup and almond milk until the glaze is smooth and pourable.
8. Drizzle the glaze over the cooled loaf. Slice and enjoy.

Nutrition (per slice)

Serving: 1 slice • Calories: 192 kcal • Carbohydrates: 13.2 g • Protein: 7.2 g • Fat: 13.2 g • Saturated Fat: 2.6 g • Sodium: 250 mg • Fiber: 3.7 g • Sugar: 6.9 g

Nutrition information is automatically calculated and should be used as an approximation.

Tips and Variations

• For a slightly firmer loaf, be careful not to overmeasure the pumpkin purée; the updated amount in this recipe helps the center set properly.
• For extra texture, stir in 1/3 cup chopped nuts (walnuts or pecans) or 1/4 cup dark chocolate chips. If following a paleo or low-carb approach, omit chocolate or choose compliant chips.
• To make this dairy-free, skip the cream cheese glaze or use a plant-based cream cheese alternative and dairy-free milk.
• Store the loaf covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Slices also freeze well — wrap individually and freeze up to 3 months. Thaw at room temperature or warm gently in the microwave.
• Serve slightly warm with a smear of nut butter for a satisfying breakfast or snack.

If you try this Almond Flour Pumpkin Bread, consider leaving a comment and rating the recipe — feedback helps refine recipes and inspires others to bake. Enjoy the cozy flavors of fall!