Moist Almond Flour Pumpkin Bread (Gluten-Free, Dairy-Free)

Deliciously Moist Pumpkin Bread for Fall

If you’re craving something cozy and pumpkin-filled this fall, this almond flour pumpkin bread is exactly the kind of loaf you’ll want to have on the counter all pumpkin season long.

It’s soft, moist, filled with warm spices, and naturally gluten-free and dairy-free. With plenty of pumpkin flavor in every bite, it’s also studded with chocolate chips for a deliciously decadent treat.

Made with almond flour and simple pantry ingredients, this easy pumpkin bread comes together without any complicated steps. It’s perfect for a fall breakfast, an afternoon snack, or a cozy treat with a cup of coffee.

Why You’ll Love this Almond Flour Pumpkin Bread:

• Moist & Tender: Thanks to the blanched almond flour and pumpkin puree, this gluten-free pumpkin bread has a satisfyingly soft crumb. No dense texture at all!
• Packed with Fall Flavor: Filled with the beautiful spices that we associate with the fall season, this almond flour pumpkin quick bread is perfect for fall baking, and is great for breakfast, an afternoon snack, or even a light dessert.
• Simple Ingredients + Easy to Make: The ingredients needed for this pumpkin bread are easily accessible at the local grocery stores (nothing fancy required!).
• Totally Gluten-Free & Dairy-Free: The best part is that this pumpkin almond flour bread is 100% gluten-free and dairy-free (no wheat flour, butter or conventional dairy ingredients). This means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free almond flour pumpkin bread recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Eggs: Eggs are necessary to bind the ingredients together and to provide moisture. So make sure to add them in.
• Honey: I use honey as a natural liquid sweetener, but you can also use maple syrup or agave nectar if you prefer. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup (a low-glycemic index substitute for maple syrup).
• Pumpkin Puree: Make sure you are using pure pumpkin puree and NOT pumpkin pie filling (which has added spices and sugar and will throw the flavor off). You can either use store-bought pumpkin puree or make your own homemade pumpkin puree.
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. Alternatively, if you prefer a more pronounced almond flavor, feel free to use almond extract instead.
• Almond Flour: For the best results and a lighter texture, make sure to use finely-sifted blanched almond flour (blanched almonds without their skins and that have been ground into a fine flour) and NOT almond meal (whole almonds with their skins on that have been ground into a meal).
• Oat Flour: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oat flour (this is because even though oats are naturally gluten-free, they are often processed in the facilities that also process gluten-containing grains and there may be cross-contamination).
• Baking Powder: Baking powder is the only leavening agent used here to help the quick bread batter rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Spices: I used a mix of ground spices including ground cinnamon, ground ginger, ground nutmeg and ground cloves for the characteristic pumpkin spice flavor. Alternatively, you may use 2¾ teaspoons of pumpkin pie spice directly instead.
• Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free. If you are not lactose-intolerant, feel free to use regular chocolate chips in this pumpkin loaf instead.

How to Make Gluten-Free Pumpkin Bread with Almond Flour:

Mix Wet Ingredients: In a bowl, whisk the eggs and honey until well combined. Add the pumpkin puree and the vanilla extract until the mixture is smooth and well blended.

Add Dry Ingredients: Add the blanched almond flour, gluten-free oat flour, baking powder, ground ginger, ground nutmeg, ground cloves, ground cinnamon, salt and dairy-free chocolate chips. Mix until the batter is smooth and fully incorporated.

Dish by Dish Testing Notes:

• Use Blanched Almond Flour, Not Almond Meal: For a more tender and light crumb, I recommend using finely-sifted blanched almond flour, and not almond meal (which tends to be coarser and can result in a denser final texture).
• Use Pure Pumpkin Puree, Not Pumpkin Pie Filling: For the best flavor, make sure to use pure pumpkin puree, instead of pumpkin pie filling (which can make throw off the final flavor because of the sugar and spices that are already added to it).
• Optional Add-Ins: If you like feel free to add in pumpkin seeds or dried cranberries to the batter or sprinkling pumpkin seeds on top of the batter before baking.
• Let Cool Before Removing/Slicing: Almond flour baked goods are very delicate when they are still hot and just baked. Make sure to let this healthy pumpkin bread cool before handling it to prevent it from breaking easily.

Storing & Freezing Instructions:

• Storing: Allow the loaf to fully cool before storing. Once fully cooled, wrap in plastic wrap or place the loaf in an airtight container and store it in the refrigerator for 5 to 7 days.
• Freezing/Thawing: You can wrap the entire loaf in plastic wrap and freeze for up to 3 months. Let the gluten-free pumpkin bread thaw overnight before slicing. If you plan to eat it in portions, I recommend slicing the loaf into individual slices and then wrapping each slice in plastic wrap and store them in a freezer-safe container for up to 3 months. Let individual slices thaw at room temperature for about 30–60 minutes, or warm them gently in the microwave or toaster oven for a freshly baked texture.