Almond Flour Pumpkin Bread


Christopher Columbus discovered America.

I discovered that you can make a moist and delicious pumpkin bread that’s gluten and grain-free. Not to belittle Mr. Columbus’ achievement, but I think that’s pretty damn good.


Maybe I’m just a little too excited because I wasn’t sure this could be done. A few hours before I pulled this loaf out of the oven, it was literally just a bunch of almonds and a whole pumpkin. Not pumpkin puree. Not almond meal. Just the raw ingredients.

After roasting + pureeing the pumpkin and grinding the almonds, I threw these ingredients together and hoped for the best. Luckily, the best is what I got. This pumpkin bread is sweet, soft, moist(I hate that word but it really is) and spicy. It’s one of the best pumpkin breads I’ve had ever; it just happens to be gluten-free.

Almond Flour Pumpkin Bread

Prep time: 10 minutes

Cook time: 75 minutes

Ingredients(Makes 1 loaf):

  • 2 cups almond flour
  • 3/4 cup brown sugar
  • 3/4 cup pumpkin puree
  • 4 eggs
  • 6 Tablespoons oil
  • 1/4 cup tapioca starch(or corn starch)
  • 1/4 cup water
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • pepitas to garnish(optional)



  1. Preheat your oven to 350 degrees.
  2. Add all of the ingredients except for the pepitas into a large bowl and mix until fully combined. Stir extra well to ensure there aren’t any clumps.
  3. Grease a medium-sized loaf pan and pour the batter in.
  4. Bake for 75 minutes or until the center is cooked through.
  5. Remove and let cool for an hour before removing from the pan.


On top I spread a little(or a lottle) ginger jam. Have you seen this stuff? It’s made by Ginger People; it’s basically crystallized ginger made into a jam, and it’s heaven. A little goes a long way, though, which is why that jar has lasted me almost 2 years. This would also be good with pumpkin butter, cream cheese, peanut butter, or plenty of other spreads.

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27 Responses to Almond Flour Pumpkin Bread
  1. Anna @ On Anna's Plate
    October 10, 2011 | 9:46 am

    Yum! I love the look of that jam, too– I thought it was applesauce at first 🙂

  2. JL goes Vegan
    October 10, 2011 | 9:52 am

    Love that we both posted pumpkin bread recipes (with pepitas!) today. The major difference is that mine failed. I had to rename it “biscotti”.

    I’m definitely going to try yours (w/out eggs, natch). I didn’t even think of using almond flour. Love it.

  3. Donna Phillips
    October 10, 2011 | 10:47 am


    • JL goes Vegan
      October 10, 2011 | 3:31 pm

      LOL. Trust me, TOTAL accident!

  4. Victoria (District Chocoholic)
    October 10, 2011 | 11:18 am

    I love almond flour. All that fat (healthy fat! Yes!) makes for outstanding baked goods.

    And once you get your peanut flour, even more gluten free baked-good options will come your way. Of course, they taste like peanut butter, but that is not a bad thing at all.

  5. Lindsay @ Lindsay's List
    October 10, 2011 | 11:36 am

    Even though I belittled all things pumpkin recently (, since you took the time to “kill” your own pumpkin, I’m giving this two thumbs up.

  6. Ela
    October 10, 2011 | 1:57 pm

    Ginger jam was one of the only jams I liked as a kid (not much of a jam person).

    I love that you started from raw materials–and pumpkin seeds on pumpkin bread is such a cool idea.

  7. Pure2raw twins
    October 10, 2011 | 2:04 pm

    pumpkin bread is still something on our to make this fall!!! I love the idea of using almond flour. I bet the flavor of almonds with the pumpkin were great together! and I will have to look into that ginger jam as Michelle and I are HUGE ginger fans!!

  8. Averie @ Love Veggies and Yoga
    October 10, 2011 | 2:42 pm

    lovely loaf! And yes, sometimes moist is the only word that really works.

    Ginger jam…oh that stuff is SO potent! I can imagine it’s latest you 2 yrs, indeed.

  9. Kelly
    October 10, 2011 | 8:29 pm

    This looks fantastic, what a great recipe! I’m loving all these pumpkin recipes! 🙂

  10. Hannah
    October 10, 2011 | 11:28 pm

    Swoontown. Now if only I could stop being lazy and make my own pumpkin puree in this godforsaken canned pumpkin-less country!

  11. Kristina @ spabettie
    October 11, 2011 | 12:23 am

    I LOVE that jam – so SO good.

    Evan, you are a true kitchen artisan – grinding your own almond flour and making your own pumpkin puree? You could totally kick it with Columbus.

    • Wannabe Chef
      October 11, 2011 | 8:38 am

      He seems like a man with a lot of gout so I’ll stay in this century

  12. Baker Street
    October 11, 2011 | 5:53 am

    I have been looking for a good gluten free pumpkin bread recipe.. will give this one a try. 🙂

  13. Jennifer @ Peanut Butter and Peppers
    October 11, 2011 | 7:21 am

    Yum! I need to make this! Can I use almond meal or does it have to be almond flour?

    • Wannabe Chef
      October 11, 2011 | 8:39 am

      I use them pretty interchangeably. I guess I don’t really know the difference, but I’m sure both would work.

  14. elise
    October 13, 2011 | 1:50 pm

    oh my gosh, i cant decide which makes me more happy…the AF recipe or the ginger spread!!!

  15. Jen
    October 14, 2011 | 9:32 am

    Would this work with another GF flour? Quinoa maybe or should it be nut-based? Thanks.

    • Wannabe Chef
      October 14, 2011 | 1:02 pm

      Gluten-free flours can vary a lot. This would probably work with the ones that aren’t starchy when they cook.

  16. J
    October 14, 2011 | 4:27 pm

    Great recipe. Thanks

    P.S. There were people here already when Christopher Columbus showed up. Kind of destroys the “discover” theory.

  17. Amy
    October 15, 2011 | 10:30 pm

    This gluten free pumpkin bread sounds delicious! I love the addition of the pumpkin seeds on top!

  18. C&C Cakery
    October 19, 2011 | 10:19 pm

    I always love your almond flour recipes – they’re all amazing. But I’m especially excited about this one – PUMPKIN!

  19. Ruchira Datta
    November 25, 2011 | 12:45 am

    I made this with Splenda in place of the sugar, and chia seed eggs in place of the eggs. (To make a chia seed egg, grind 1 tablespoon of chia seeds to a fine powder and add 3 tablespoons milk — or e.g., soy milk, coconut milk, etc.) It was scrumptious! Thank you so much!

  20. Liesbeth
    October 2, 2012 | 8:43 am

    I went into this skeptical… I make the best choc chip pumpkin bread ever, but am going Paleo and needed to make a change. Trying to struggle with getting/keeping the rest of the family on board.

    EVERYONE LOVED IT!!!! It was a little sticky inside so I may have used too small of a pan (top got too dark to leave it in longer). I may also try muffins.

    Thank you!

  21. Karen Erickson
    October 12, 2012 | 2:14 pm

    I’m going to try this one out today with agave nectar and arrowroot.

  22. Shawn Boreta
    October 15, 2012 | 12:00 am

    Made this today, but only had walnuts so put them on top… I think I under baked slightly, however, my husband loved it… and it was a hit all around. Thanks for the recipe.

  23. Shawn Boreta
    October 15, 2012 | 12:03 am

    Yes, I replaced the starch with arrowroot as well and I use palm sugar…