Best Almond Flour Pumpkin Bread – with a whole can of pumpkin!

Honestly, this is the absolute best almond flour pumpkin bread recipe you’ll find anywhere! It’s super moist, packed with rich pumpkin spice flavor, naturally sweetened, and easy to whip up—all while being gluten free and wholesome. It uses a whole can of pumpkin, making it both practical and delicious. This one is a total favorite in the Hummusapien community and I’m betting it’ll become a staple on your baking list too!

Oh my goodness, pumpkin season is here and I seriously can’t sit still with excitement.

Every single year it’s the same thing—I’m all about summer, loving the sunshine and sweet watermelon. Then, just as fast, I’m craving cooler days, cozy sweaters, and all the pumpkin treats. Can I get a “yes!” if you feel the same?

Yesss—it’s pumpkin season, and this almond flour pumpkin bread is exactly the cozy treat you want smelling up your kitchen. Made with a full 15-ounce can of pumpkin, plus super fine blanched almond flour and oat flour, it’s naturally gluten free, beautifully moist, and bursting with warm pumpkin spice goodness.

You’re in for an easy one-bowl batter that comes together in minutes, reliable baking times, and a loaf that freezes and stores like a dream. Keep scrolling for the full ingredient list, step-by-step directions, and helpful tips plus swap ideas like making it vegan, turning it into muffins, or adding mix-ins like chocolate chips and nuts. I’ll also answer your common questions so you nail it every time.

What Makes This Loaf Special

This almond flour pumpkin bread is a total winner on so many levels: it uses a whole can of pumpkin so you don’t waste a single spoonful, it’s sweetened lightly with maple syrup (so less sugar than your typical pumpkin breads), and it’s gluten free thanks to that perfect pairing of almond and oat flours. The end result is tender, ultra moist, and packed with that classic pumpkin spice flavor we all swoon for. It mixes up in one bowl in no time, can easily be vegan by swapping eggs for flax (or try our Vegan Pumpkin Applesauce Bread), and keeps well in the fridge or freezer—which means it’s perfect for quick breakfasts, snacks, or cozy desserts—especially if you want a grab-and-go option like Gluten Free Pumpkin Muffins.

Essential Ingredients & Notes

• 1 ¼ cups super fine blanched almond flour, packed (163g)
• 1 ¼ cup certified gluten free oat flour* (124g)
• 1 tablespoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon nutmeg
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 15oz can pumpkin puree
• 2 large eggs (or 2 flax eggs for vegan)
• ½ cup pure maple syrup
• 2 tablespoons extra virgin olive oil
• 1 teaspoon vanilla extract
• ½ cup chocolate chips, plus extra for topping

Step-by-Step Baking Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. If you don’t have oat flour, make it by pulsing old-fashioned oats in a blender or food processor until very fine.
3. In a large bowl, whisk together almond flour, oat flour, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder, and salt until evenly combined.
4. If making flax eggs for a vegan version, mix 2 tablespoons ground flax with 6 tablespoons warm water and let sit 5 minutes.
5. Add pumpkin puree, eggs (or prepared flax eggs), maple syrup, olive oil, and vanilla extract to the dry ingredients and stir gently just until combined.
6. Fold in ½ cup chocolate chips, reserving a few to sprinkle on top if desired.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula; scatter reserved chocolate chips over the top.

8. Bake about 50 minutes, beginning to check at 45 minutes; a knife or toothpick inserted near the center should come out mostly clean with a few moist crumbs.

9. Cool the bread in the pan for 30 minutes, then remove and transfer to a wire rack to cool completely.

Baker’s Best Tips

• Stick to the flour mix: Gluten free baking can be tricky, so I highly recommend using exactly almond and oat flour as the recipe says. I haven’t tested substitutions, and others can really change the texture. A gluten free all-purpose blend might work for the oat flour, but I can’t promise it. Avoid coconut or wheat flour in this recipe; if you prefer a classic wheat-based loaf, try my Moist Sour Cream Pumpkin Bread.
• Get creative with add-ins: Feel free to mix in dried cranberries, chopped walnuts, or pecans for extra texture and flavor. If you skip chocolate chips, I suggest bumping the maple syrup to about ⅔ cup so it stays nicely sweet. For a crunchy finish, top the loaf with the cinnamon streusel from Cinnamon-Kissed Pumpkin Streusel Bread.

Ways to Mix, Swap, and Top

• Add-ins: You can swap out or mix in ½ cup chopped walnuts, pecans, or dried cranberries in place of—or alongside—the chocolate chips for a tasty twist.
• Sweetness: Planning to skip chocolate chips? No problem—just increase maple syrup to 2/3 cup for a lovely touch of sweetness.
• Toppings: For a bit of crunch, sprinkle pumpkin seeds, chopped nuts, or a light oat streusel on top before baking. It adds great texture and flair.
• Oil swaps: This recipe is fantastic with extra virgin olive oil for flavor, but you can swap in avocado oil or a mild coconut oil if that’s what you have on hand.
• Mini loaves or muffins: Want smaller portions? Pour the batter into a lined muffin tin for about 12 muffins, bake 18–22 minutes at 350°F. Or try these pumpkin zucchini muffins if you’d prefer a veggie-packed muffin instead. For mini loaves, use smaller pans and watch carefully to reduce baking time.

Storage and Make-Ahead Tips

The best way to keep this almond flour pumpkin bread fresh is to store it on your countertop in a sealed airtight container for up to 2 days. It stays surprisingly moist and tender!

If it lasts longer than that (ha!), pop it in the fridge where it’ll stay fresh and moist for up to a week or even more. For an easy make-ahead pumpkin breakfast that keeps well in the fridge, try Pumpkin Chia Pudding.

For longer storage, wrap the loaf tightly in foil, then place it inside a plastic freezer bag with the air squeezed out. It will keep great for up to four months. When you’re ready to dig in, just thaw it on your counter.

I truly hope you fall in love with this almond flour pumpkin bread as much as I have! If you give it a try, I’d love it if you left a comment and a star rating to let me know how it turned out. Your feedback means the world to me!

Notes

I originally used avocado or coconut oil in this recipe, but these days I almost always bake with good quality extra virgin olive oil. It adds a lovely flavor and is so nourishing. Also, I switched to a one-bowl method to cut down on dishes—and it works perfectly well.

*TO MAKE OAT FLOUR: No oat flour? No problem! Just grind up old fashioned oats in your blender until you get a very fine flour. The finer, the fluffier your bread will be.

FLOUR NOTE: Please don’t swap out almond or oat flour for all-purpose or coconut flour, because they behave very differently and won’t give you the same results. If you want an oat-forward quick bread, Banana Oatmeal Bread is a cozy option. For a vegan version, use two flax eggs (2 tablespoons ground flax + 6 tablespoons warm water; let sit 5 minutes to gel). The bread is a bit fluffier with regular eggs, but flax works great too.

Answers to Common Questions

• Can I use all-purpose or coconut flour instead? Nope. This recipe is designed specifically for almond and oat flour to get that moist, tender texture. Using wheat or coconut flour will change everything. If you want another moist quick bread built on almond flour, try our sugar-free banana bread with almond flour.
• Can I substitute pumpkin pie filling? Don’t do it. Use plain pumpkin puree only, since pumpkin pie filling has extra sugar and spices that will mess with the recipe. Craving pie? Go for a Crustless Pumpkin Pie instead.
• How do I make this vegan? Swap eggs for flax eggs by mixing 2 tablespoons ground flax with 6 tablespoons warm water and letting it thicken for 5 minutes.
• How do I know when it’s done baking? Stick a knife or toothpick in near the center—it should come out mostly clean with maybe a few moist crumbs. The top should feel set and spring back slightly when you press it.
• Can I double the recipe? Sure! Bake in two loaf pans or a larger pan. Adjust baking time accordingly and test doneness with a knife or toothpick.
• What’s the best way to store leftovers? Keep the bread at room temperature in an airtight container for up to 2 days. Refrigerate up to a week, or freeze wrapped tightly for up to 4 months.