Years ago, when I had young kids who loved going to the pumpkin patch, we would always come home with a few pumpkins. Although I no longer have time to make pumpkin puree at home, my family still loves pumpkin bread in the fall. Naturally sweetened with maple syrup and packed with all your favorite warm spices for the season.
This pumpkin bread is still grain-free, but it’s loaded with nutty almond flour instead of other coconut flour versions. We’ve also included a delicious maple glaze that seeps into the bread while it’s still warm. These slices are absolutely delicious on a chilly (or not so cold!) morning with some grass-fed butter and a cup of tea.
Almond Flour Pumpkin Bread
Now that Hashimoto is gone, my family is eating some grains, but I still love the taste of almond flour in baked goods. Paired with pumpkin puree, it helps keep the bread moist and really filling. If you don’t want to use just almond flour, you can also add a little coconut flour to the mixture.
Thanks to the almonds and eggs, each serving contains a decent amount of protein. And pumpkin is a great source of vitamin A and fiber.
I’ll also mix in some chopped walnuts to add a crunchy texture. English walnuts work well, but for a more unique taste, try black walnuts. Not a fan of walnuts? Pecans, dried fruit, and even chocolate chips are delicious!
Keep some for later (maybe)
Almond Flour Pumpkin Bread is great with protein for breakfast, an easy dessert, or as a snack. It keeps well in the refrigerator and you can even freeze individual pieces for later. Wrap in parchment paper, place in a bag and store in the freezer. I admit the kids inhale this as soon as it comes out of the oven, but ours don’t last that long!
Here’s how to make delicious, grain-free and dairy-free pumpkin bread.
Maple Glazed Almond Flour Pumpkin Bread
This delicious almond flour pumpkin bread is rich in protein, vitamins, and fiber, making it a nutritious and delicious dessert or snack.
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Preheat oven to 350°F. Line a loaf pan or line with parchment paper.
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In a bowl, combine almond/coconut flour, baking soda, baking powder, salt and spices.
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In a separate bowl, whisk pumpkin, maple syrup, eggs, oil, and vanilla.
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Mix wet and dry ingredients until combined. Fold in nuts or chocolate, if using.
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Pour into the loaf tin and bake for 50-60 minutes or until a toothpick comes out clean.
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While warm, brush the top with maple glaze. Let cool before cutting.
Nutrition Facts
Maple Glazed Almond Flour Pumpkin Bread
Amount per serving (1 piece)
calorie 244
Calories from fat 171
% Daily Value*
province 19g29%
6g saturated fat38%
Trans fat 0.003g
3g polyunsaturated fat
1g monounsaturated fat
cholesterol 33mg11%
sodium 241mg10%
potassium 143mg4%
carbohydrate 17g6%
3g fiber13%
10g sugar11%
protein 6g12%
Vitamin A 3862IU77%
Vitamin C 1mg1%
calcium 79mg8%
steel 1mg6%
*Percent Daily Values are based on a 2000 calorie diet.
Not a fan of walnuts? Stir in the chops. Use pecans or dark chocolate chips instead.
More Pumpkin Recipes
Got some more pumpkin you need to use up? Here are some of our favorite pumpkin recipes for this season, including some surprising ways to use them!
What is your favorite pumpkin flavored snack? Let us know by leaving a comment!
