25+ Delectable Almond Flour Pumpkin Bread Recipes for Your Family

As the leaves begin to change and the air turns crisp, nothing evokes the cozy essence of autumn quite like the aroma of freshly baked pumpkin bread.

With its delightful combination of warmth, spice, and sweetness, pumpkin bread is a cherished seasonal favorite. But what if you could enjoy this delicious treat without the gluten?

Enter almond flour—a versatile ingredient that not only makes pumpkin bread gluten-free but also adds a rich, nutty flavor and moist texture to each slice.

In this article, we’re excited to share 25+ almond flour pumpkin bread recipes that cater to a variety of tastes and dietary preferences.

Whether you’re looking for a classic recipe, a low-carb option, or something a bit more adventurous with unique flavor combinations, you’re sure to find the perfect pumpkin bread to warm your kitchen this fall.

25+ Delectable Almond Flour Pumpkin Bread Recipes for Your Family

With so many delightful almond flour pumpkin bread recipes to choose from, there’s no reason not to celebrate the flavors of fall in a wholesome, gluten-free way.

From sweet treats packed with chocolate chips to spiced versions loaded with nuts and fruits, each recipe offers its own unique twist on a classic favorite.

Experimenting with almond flour not only provides a tasty alternative to traditional wheat flour but also allows you to indulge in the seasonal goodness of pumpkin without any guilt.

So gather your ingredients, preheat your oven, and get ready to fill your home with the comforting aroma of pumpkin bread.

Enjoy each slice knowing you’re savoring a healthier take on a beloved seasonal treat!

Almond Flour Pumpkin Bread with Spices

This delicious pumpkin bread combines the nutty flavor of almond flour with warm spices, creating a moist and flavorful treat perfect for fall. It’s gluten-free and can be enjoyed as a breakfast option or a sweet snack throughout the day.

Ingredients:

• 2 cups almond flour
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/2 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon salt
• Optional: 1/2 cup walnuts or pecans, chopped

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the almond flour, baking soda, baking powder, spices, and salt. Mix well to ensure there are no clumps.
3. In a separate bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until fully combined. If desired, fold in the chopped nuts for added texture.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This almond flour pumpkin bread is perfect for fall gatherings or as a cozy treat at home. The spices and pumpkin combine to create an inviting aroma while baking, filling your kitchen with the essence of autumn. The almond flour ensures a moist texture, making each slice a delight to savor. Enjoy it plain, or spread a little cream cheese or almond butter on top for an extra treat.

Chocolate Chip Almond Flour Pumpkin Bread

Indulge your sweet tooth with this decadent chocolate chip almond flour pumpkin bread. The combination of rich chocolate and warm pumpkin flavor makes it a delightful dessert or a sweet breakfast option that everyone will love.

Ingredients:

• 2 cups almond flour
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/2 cup maple syrup or agave syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a bowl, mix the almond flour, baking soda, cinnamon, and salt until well combined.
3. In another bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Gradually add the wet mixture to the dry ingredients, stirring until combined. Gently fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.

This chocolate chip almond flour pumpkin bread is a delightful twist on traditional pumpkin bread, bringing together the best of both worlds. The dark chocolate chips melt beautifully into the batter, creating pockets of sweetness that contrast perfectly with the spiced pumpkin base. It’s great for sharing with friends or enjoying as a comforting treat during chilly evenings. Pair it with a cup of coffee or tea for an indulgent experience.

Maple Pecan Almond Flour Pumpkin Bread

Enjoy the rich flavors of maple and pecans in this almond flour pumpkin bread. This recipe is not only gluten-free but also packed with healthy fats and fiber, making it a satisfying option for any time of day.

Ingredients:

• 2 cups almond flour
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup pecans, chopped (plus extra for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a mixing bowl, whisk together the almond flour, baking soda, baking powder, pumpkin pie spice, and salt.
3. In another bowl, combine the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined. Fold in the chopped pecans.
5. Transfer the batter to the prepared loaf pan and sprinkle additional pecans on top if desired.
6. Bake for 50-60 minutes, or until a toothpick comes out clean from the center.
7. Allow to cool in the pan for 10 minutes before moving to a wire rack.

This maple pecan almond flour pumpkin bread offers a unique flavor profile that’s perfect for the fall season. The combination of maple syrup and toasted pecans adds a delightful crunch and a touch of sweetness to the moist pumpkin base. It’s a wonderful addition to any breakfast table or a comforting snack alongside a warm beverage. Whether enjoyed fresh or toasted the next day, this bread remains a tasty treat that can brighten up any autumn day.

Almond Flour Pumpkin Bread with Cream Cheese Swirl

Elevate your pumpkin bread with a rich and creamy swirl of cream cheese, creating a luscious contrast to the moist pumpkin base. This recipe is perfect for those who love a hint of sweetness and a creamy texture, making it an irresistible treat any time of the day.

Ingredients:

• 2 cups almond flour
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

For the Cream Cheese Swirl:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 egg

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until fully combined.
5. In a separate bowl, mix the cream cheese, powdered sugar, vanilla extract, and egg until smooth and creamy.
6. Pour half of the pumpkin batter into the prepared loaf pan, then dollop half of the cream cheese mixture on top. Repeat with the remaining pumpkin batter and cream cheese mixture.
7. Use a knife to gently swirl the cream cheese mixture into the pumpkin batter.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

This almond flour pumpkin bread with cream cheese swirl is a showstopper! The creamy filling adds a delightful richness that perfectly complements the warm spices of the pumpkin. Whether served for breakfast, as a dessert, or as a special treat, each slice promises a delightful surprise with its creamy center. You’ll love how the cream cheese balances the sweetness of the pumpkin, creating a wonderful flavor experience that keeps you coming back for more.

Cranberry Almond Flour Pumpkin Bread

Add a burst of tartness to your pumpkin bread with fresh or dried cranberries. This cranberry almond flour pumpkin bread is a delightful combination of sweet and tangy flavors, making it a unique twist on traditional pumpkin bread that’s perfect for holiday gatherings.

Ingredients:

• 2 cups almond flour
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup fresh or dried cranberries (if using dried, consider reducing the sweetener)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a mixing bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
3. In another bowl, combine the pumpkin puree, eggs, honey or maple syrup, melted coconut oil, and vanilla extract. Mix until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until combined. Fold in the cranberries.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick comes out clean from the center.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.

This cranberry almond flour pumpkin bread is a festive addition to any table, especially during the holiday season. The tartness of the cranberries cuts through the sweetness of the pumpkin, creating a well-balanced flavor that everyone will enjoy. Not only does it look beautiful with the vibrant red cranberries, but it also provides a healthy dose of antioxidants and fiber. Perfect for breakfast, dessert, or as a snack, this recipe is sure to become a seasonal favorite.

Savory Almond Flour Pumpkin Bread with Cheese and Herbs

Take a savory approach to pumpkin bread with this unique recipe featuring cheese and herbs. This savory almond flour pumpkin bread is a fantastic addition to any meal or can be enjoyed on its own. It’s perfect for those who prefer a less sweet bread option, making it an ideal choice for brunch or as an accompaniment to soups.

Ingredients:

• 2 cups almond flour
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup coconut oil, melted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon dried herbs (such as rosemary, thyme, or Italian seasoning)
• 1/4 teaspoon salt
• Optional: 1/4 cup chopped green onions or chives for added flavor

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a mixing bowl, combine the almond flour, baking soda, baking powder, garlic powder, dried herbs, and salt.
3. In another bowl, whisk together the pumpkin puree, eggs, melted coconut oil, and shredded cheese until well combined.
4. Gradually add the wet mixture to the dry ingredients, stirring until just mixed. If using, fold in the chopped green onions or chives.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This savory almond flour pumpkin bread is a delightful surprise, showcasing how versatile pumpkin can be. The combination of cheese and herbs elevates the dish, transforming it into a savory treat that pairs beautifully with soups, salads, or as a standalone snack. Each slice offers a satisfying texture and a rich flavor, making it a unique addition to any meal. Enjoy this bread warm, toasted, or with a spread of your favorite butter or cheese for a delicious treat any time of the day.

Almond Flour Pumpkin Bread with Apple and Cinnamon

This delightful almond flour pumpkin bread is enhanced with the addition of fresh apples, providing a sweet and fruity contrast to the spiced pumpkin base. Perfect for breakfast or an afternoon snack, this recipe is a wonderful way to embrace the flavors of fall.

Ingredients:

• 2 cups almond flour
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 medium apple, peeled and diced (about 1 cup)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the pumpkin puree, eggs, honey or maple syrup, melted coconut oil, and vanilla extract, whisking until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until fully combined. Gently fold in the diced apples.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This almond flour pumpkin bread with apple and cinnamon is a heartwarming recipe that captures the essence of autumn. The addition of apples not only adds natural sweetness but also a lovely texture that complements the moist pumpkin. Each bite is a comforting blend of flavors that can be enjoyed warm or at room temperature. It pairs wonderfully with a cup of tea or coffee, making it a perfect treat for gatherings or cozy mornings at home.

Pumpkin Spice Almond Flour Bread with Chia Seeds

This nutritious almond flour pumpkin bread is boosted with chia seeds, adding a delightful crunch and a nutritional punch. Packed with fiber and healthy fats, this bread is perfect for health-conscious eaters who still want to enjoy the festive flavors of pumpkin spice.

Ingredients:

• 2 cups almond flour
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 cup chia seeds

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a mixing bowl, combine the almond flour, baking soda, pumpkin pie spice, salt, and chia seeds, stirring well.
3. In another bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Gradually pour the wet ingredients into the dry mixture, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.

This pumpkin spice almond flour bread with chia seeds is a fantastic way to enjoy a wholesome treat without sacrificing flavor. The chia seeds provide a delightful crunch and additional health benefits, making this bread a guilt-free indulgence. Perfect for breakfast, snacks, or dessert, it keeps well for several days, making it easy to prep in advance. Enjoy it plain or with a spread of your choice, and savor the goodness of fall flavors.

Maple Oatmeal Almond Flour Pumpkin Bread

This wholesome pumpkin bread features a delightful blend of almond flour and rolled oats, creating a hearty texture and nutty flavor. Sweetened with maple syrup, it’s a nourishing option that works well for breakfast or as a snack throughout the day.

Ingredients:

• 1 cup almond flour
• 1 cup rolled oats
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• Optional: 1/2 cup raisins or chopped nuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the almond flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix until well combined.
3. In a separate bowl, whisk together the pumpkin puree, eggs, maple syrup, and melted coconut oil until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until combined. If desired, fold in raisins or chopped nuts for added texture.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring to a wire rack.

This maple oatmeal almond flour pumpkin bread is a nourishing and satisfying option that highlights the flavors of the season. The combination of almond flour and oats gives it a hearty texture, while the pumpkin and maple syrup provide natural sweetness. This bread is versatile enough to be enjoyed warm, toasted, or even as a base for a pumpkin sandwich. It’s a great way to incorporate seasonal ingredients into your diet while enjoying a deliciously moist and flavorful treat.

Chocolate Chip Almond Flour Pumpkin Bread

Indulge your sweet tooth with this decadent chocolate chip almond flour pumpkin bread. The rich, moist pumpkin base pairs perfectly with melted chocolate chips, making this treat perfect for dessert or a special breakfast. It’s a fantastic way to satisfy cravings while enjoying the wholesome benefits of almond flour.

Ingredients:

• 2 cups almond flour
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the pumpkin puree, eggs, honey or maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until fully combined. Gently fold in the dark chocolate chips.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This chocolate chip almond flour pumpkin bread is an irresistible combination of flavors and textures that will have everyone coming back for more. The gooey chocolate chips melt into the warm pumpkin bread, creating a delightful treat that feels indulgent yet is made with wholesome ingredients. Perfect for parties, brunches, or simply as a dessert, this bread strikes the ideal balance between health and decadence. Slice it warm and enjoy it as-is, or slather it with a bit of butter for an extra touch of luxury.

Almond Flour Pumpkin Bread with Walnuts and Spices

Add a delightful crunch and a warm, nutty flavor to your pumpkin bread with this walnut and spice-infused recipe. The combination of almond flour and walnuts not only adds texture but also enhances the bread’s nutritional profile, making it a wholesome choice for any time of day.

Ingredients:

• 2 cups almond flour
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/2 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 1 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a mixing bowl, combine the almond flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt.
3. In another bowl, whisk together the pumpkin puree, eggs, maple syrup or honey, melted coconut oil, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped walnuts.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.

This almond flour pumpkin bread with walnuts and spices is a perfect blend of flavors that captures the essence of fall. The walnuts provide a satisfying crunch and a rich flavor that complements the spiced pumpkin base beautifully. Enjoy this bread warm with a cup of tea or coffee, or as a nutritious snack any time of day. It’s a fantastic way to enjoy the benefits of pumpkin and nuts while indulging in a delightful treat that’s sure to impress family and friends.

Lemon Zest Almond Flour Pumpkin Bread

This unique twist on traditional pumpkin bread incorporates bright lemon zest, adding a refreshing citrus note that perfectly balances the warm spices of pumpkin. The result is a light, moist, and fragrant bread that’s perfect for breakfast, brunch, or a light dessert.

Ingredients:

• 2 cups almond flour
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• Optional: 1/4 cup lemon juice for extra zest

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, combine the pumpkin puree, eggs, honey or maple syrup, melted coconut oil, vanilla extract, and lemon zest. Whisk until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until fully combined. If desired, fold in the lemon juice for an extra zing.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.

This lemon zest almond flour pumpkin bread is a refreshing and light option that will brighten up any meal. The zesty lemon cuts through the sweetness of the pumpkin, creating a beautifully balanced flavor profile. Perfect for a brunch spread or as a delightful afternoon snack, each slice offers a delightful surprise of citrus freshness. Serve it plain, or with a light dusting of powdered sugar for a touch of elegance. It’s a deliciously unique way to celebrate pumpkin season while introducing a burst of bright flavor.

Almond Flour Pumpkin Bread with Coconut and Pecans

This tropical-inspired almond flour pumpkin bread is a delightful mix of flavors and textures, featuring shredded coconut and crunchy pecans. The combination makes for a moist and rich bread that’s perfect for breakfast or as an indulgent snack.

Ingredients:

• 2 cups almond flour
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the pumpkin puree, eggs, honey or maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until fully combined. Gently fold in the shredded coconut and chopped pecans.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This almond flour pumpkin bread with coconut and pecans is a tropical twist on a classic favorite. The shredded coconut adds a delightful chewiness, while the pecans provide a satisfying crunch. Each bite is a heavenly combination of nutty, sweet, and spiced flavors that will transport you to a sunny getaway. Whether enjoyed plain or toasted with a bit of butter, this bread is a wonderful addition to any meal or a great snack to savor throughout the day.

Pumpkin Cranberry Almond Flour Bread

Brighten your pumpkin bread experience with this tart and sweet pumpkin cranberry almond flour bread. The cranberries add a pop of color and a tangy flavor that pairs wonderfully with the warm spices, making it an ideal choice for fall gatherings or holiday celebrations.

Ingredients:

• 2 cups almond flour
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup dried cranberries

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a mixing bowl, whisk together the almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, combine the pumpkin puree, eggs, honey or maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the dried cranberries.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.

This pumpkin cranberry almond flour bread is a festive and vibrant option that’s perfect for any occasion. The tart cranberries provide a lovely contrast to the sweet pumpkin and warm spices, creating a delightful balance of flavors. Whether served at a holiday brunch or as a snack, this bread is sure to be a crowd-pleaser. Slice it up and enjoy it fresh, or toast it slightly for a warm, comforting treat that celebrates the essence of fall.

Almond Flour Pumpkin Bread with Nutmeg and Cloves

For those who love the warm, aromatic flavors of fall spices, this almond flour pumpkin bread with nutmeg and cloves is a must-try. The combination of spices adds depth and complexity to the bread, making it a delicious choice for any time of day.

Ingredients:

• 2 cups almond flour
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the almond flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, whisk together the pumpkin puree, eggs, honey or maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.

This almond flour pumpkin bread with nutmeg and cloves is a cozy and comforting option that captures the essence of autumn spices. The rich flavors of nutmeg and cloves provide a warming sensation, making each slice feel like a hug in bread form. Perfect for enjoying with a cup of tea or coffee, this bread is an excellent addition to your fall baking repertoire. It’s a delightful treat that can be enjoyed fresh, toasted, or even with a spread of cream cheese for a touch of indulgence.

Note: More recipes​ are coming soon!