Healthy Almond Flour Pumpkin Bread {Gluten-Free}

Name: Healthy Almond Flour Pumpkin Bread {Gluten-Free}
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1/2 cup pure pumpkin puree (can use canned or fresh); 1 1/2 cups shredded apple; 4 eggs; 1 teaspoon pure vanilla extract; 5 tablespoons maple syrup; 1/2 cup almond flour; 1/2 cup coconut flour; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1 1/2 teaspoons pumpkin pie spice; 1 teaspoon baking soda; 1/4 teaspoon salt; 2 tablespoons chopped pecans; 1/4 teaspoon maple syrup

This healthy pumpkin bread recipe has all of the flavors of autumn combined in one nutritious, moist, and delicious loaf. Made with almond flour, it’s the perfect snack or treat and is even healthy enough to have for breakfast! {Paleo, gluten-free & dairy-free}

Healthy pumpkin bread cut into pieces on a cutting board.

Best Gluten-Free Pumpkin Bread Recipe

The second the weather even starts to change, I’m ready for pumpkin season! Who doesn’t love the mixture of sweet maple, pumpkin, and invigorating spices?

This healthy pumpkin bread recipe with almond flour and coconut flour is an ace up your sleeve.

It’s gluten-free, dairy-free, and even refined sugar-free while having the perfect texture and fall flavors. It’s a keeper, and you’ll want to make this great recipe every week this fall!

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A couple of slices of pumpkin bread on a white plate.

Why We Love This Almond Flour Pumpkin Bread

Delicious: This easy pumpkin bread has hints of pumpkin, apple, cinnamon and maple with slight nutty flavors from the almond flour and pecans. It’s basically like Fall in a loaf.

Perfect texture: This gluten free pumpkin bread is dense yet still moist and fluffy with just the right amount of crunch. The perfect texture in my books. Who doesn’t love a moist pumpkin bread?

Mouth watering aroma: If you’re looking to impress guests, just pop this loaf in the oven right before they arrive. It instantly gives you that warm and cozy feeling the second you walk in the door. OR if you don’t want them to stick around, don’t make this loaf because they will want to stay for HOURS just to sniff that wonderful aroma.

Healthier option: This healthy pumpkin bread is packed with nutrients and is a good source of healthy fats, fiber, and vitamins A and C. Additionally, it’s completely dairy-free and gluten-free, so it can be a good option for those with intolerances.

Ingredient Notes

Ingredients to make gluten free pumpkin bread recipe.

Wet Ingredients

Pumpkin puree: Provides that amazing pumpkin flavor and makes this loaf super moist! Be sure to use 100% pure pumpkin puree and not pumpkin pie filling, since that’s significantly higher in sugar. You can make your own homemade pumpkin puree or buy it at the grocery store.
Shredded apple: Contributes some additional natural sweetness and moisture to the loaf. I used a Gala apple since that’s what I typically have on hand, but feel free to use whatever type of apple you prefer.
Large eggs: These will help bind the batter together and give you a great rise.
Maple syrup: Provides just the right amount of sweetness and adds a nice maple flavor. Use 100% pure maple syrup if possible.
Vanilla extract: You’ll need just a bit of vanilla extract to get that sweet, delicious aroma and flavor.

Dry ingredients

Almond & coconut flour: These two flours form the base of the recipe and contribute healthy fats and fibre, while also making it a good gluten-free pumpkin bread option. Use blanched almond flour for best results.
Spices: In this loaf, we used cinnamon, nutmeg, and pumpkin pie spice which provide those perfect autumn flavors. Feel free to increase the quantity of spice used or add additional spices such as cloves. You’ll also need some salt to activate the baking soda.
Baking soda: Don’t forget the baking soda! It will help your pumpkin bread batter rise in the oven.

Topping Ingredients

Pecans: Who says GF pumpkin bread has to be boring? This one is topped with candied pecans for extra flavor and texture.
Maple syrup: Reserve a little syrup to toss with the pecans.

How to Make Healthy Pumpkin Bread – Step-by-Step Instructions

step by step collage of pictures showing how to make pumpkin loaf

Preheat oven to 350 degrees F. Grease a loaf pan with coconut oil or use non-stick cooking spray.

In a medium bowl, whisk together pumpkin puree and eggs until smooth. Mix in grated apple, vanilla extract and maple syrup.

In a separate bowl, mix together the almond flour, coconut flour, cinnamon, nutmeg, pumpkin pie spice, baking soda, and salt until all lumps are gone.

Pour dry ingredients into wet and mix until combined. Pour the loaf batter into the prepared loaf pan and smooth the surface with a spatula or wooden spoon.

Next, in a small bowl mix together the chopped pecans and maple syrup until the nuts are coated in syrup.

Chopped pecans tossed with maple syrup in a bowl.

Place the nuts in a line down the center of the loaf, pressing down gently so that they adhere to the surface.

Pumpkin loaf batter in a loaf pan topped with pecans

Bake for 55-60 min or until a toothpick inserted comes out clean. Let the bread cool in the pan for at least 15 minutes before slicing.

Baked healthy pumpkin bread in a loaf pan topped with pecans.

Keep scrolling to the recipe card below for the full printable recipe!

Recipe Notes:

If you want your loaf to have more crunch, add extra nuts to the batter before cooking. Pecans and walnuts work especially well with the pumpkin spice flavors!

If the apple that you’re using seems to be especially juicy, wring out some of the extra juice in a cup or bowl with your hands before mixing into the batter to prevent loaf from being too moist.

Be sure to grease the loaf pan well to prevent the loaf from sticking to the pan. You can use coconut oil or non-stick cooking spray to grease the pan.

Allow the loaf to cool in the pan for at least 15 minutes before removing it from the pan so that it has time to set.

If you prefer more spices, feel free to increase the amount of cinnamon, nutmeg and pumpkin pie spice used.

To prevent the loaf from sticking to the pan, consider adding a piece of parchment paper after you spray the pan with cooking oil.

This recipe is only formulated to use almond and coconut flour, so I don’t recommend substituting a different gluten free flour. If you do try it with your favorite gluten-free flour blend, please leave a comment below to let us know how it goes!

Slices of pumpkin bread on a cutting board with a knife and parchment paper.

Storage Guidelines

To store: You can store this loaf in the fridge in an airtight container for up to three days.

To freeze: This loaf freezes beautifully. I generally like to cut it into slices and freeze each slice individually in a snack-sized ziploc bag or wrapped in plastic wrap for a quick grab and go option. You can also freeze the whole loaf in a freezer bag if you prefer.

To defrost: Pull the loaf out of the freezer several hours before serving and allow it to come to room temperature. You can also pop it in the microwave for 30 seconds to a minute if you need to warm it up quickly.

Recipe FAQs

Is pumpkin bread healthy?

Not all pumpkin breads are created equally, as some are packed with sugar, refined flour and saturated fat.

One of my favorite things about this loaf is that it incorporates almond flour and coconut flour so it’s got a slightly nutty flavor while also being higher in healthy fats and fiber and lower in refined carbs than your typical loaf.

Additionally, it’s full of moisture and nutrients like vitamin A, C and potassium from the pumpkin and apple.
Because it’s naturally sweetened with the apple, it doesn’t require much in the way of sugar. Just a little maple syrup to give it a bit of a sweet kick for a grand total of only 10 grams of sugar per slice. Not bad for a sweet treat, right?

Is canned pumpkin gluten free?

Yes! Pumpkin is naturally gluten free, which makes it a great ingredient for people who like easy gluten free recipes. If you have celiac disease or a gluten intolerance, I always recommend checking the can to make sure it is processed in a gluten-free facility to avoid any cross-contamination.

How do you make vegan pumpkin bread?

Since this recipe doesn’t contain any dairy, it’s already so close to being vegan! To make vegan pumpkin bread, you can try replacing the eggs with flax eggs.

Serving Suggestions

This healthy pumpkin bread is delicious served as is. You can also top individual slices with some peanut butter or almond butter for some added protein and healthy fats.

It also tastes heavenly topped with a little pumpkin butter or along with this Pumpkin Iced Coffee Recipe for even more pumpkin flavor!

Two slices of healthy almond flour pumpkin bread stacked on top of each other.

Recipe Variations

Add pumpkin seeds: Sprinkle the top of this gluten-free pumpkin loaf with pumpkin seeds instead of pecans before baking for a delicious crunch.
Fold in chocolate chips: If you love the combination of chocolate and pumpkin, fold 1/2 a cup of dark chocolate chips into the batter before baking.
Make whipped cream cheese: Whip room temperature cream cheese with maple syrup for a fluffy, creamy topping for this delicious gluten-free bread.
Gluten-free pumpkin muffins: Scoop the batter into silicone muffin cups until they are 2/3 full and bake them at 350 degrees for 15-20 minutes or until a toothpick comes out clean

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