Almond Flour Pumpkin Bread

Almond Flour Pumpkin Bread

Jackie’s Tips:

Fall is almost here and anything pumpkin sounds really good right now!  This bread is really good with the coconut whipped topping or just plain butter.  I have been using a boxed pumpkin puree from Whole Foods.  It is Farmer’s Market brand and the only ingredient is organic pumpkin. If you are using canned pumpkin just make sure there are no hidden ingredients besides the pumpkin.


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  • 1. Assemble all ingredients
  • 2. Preheat oven to 350 degrees and lightly spray a bread loaf pan with coconut oil or an oil of choice. Put parchment paper in the bottom of the pan on top of the oil for easy removal
  • 3. In a large mixing bowl mix all dry ingredients together with a whisk.
  • 4. In a smaller mixing bowl, mix together all wet ingredients except for pumpkin puree with a whisk
  • 5. Add wet ingredients to dry ingredients and mix well
  • 6. Fold in 1 cup of pumpkin puree to mix
  • 7. If you are adding raisins or nuts add them at this time
  • 8. Pour the batter into the loaf pan and bake for 45-50 minutes. Start checking at 45 minutes and bake until a toothpick comes out clean
  • 9. Remove the loaf pan from the oven, allow bread to cool in the pan for about 30 minutes. Remove bread from the pan and serve
  • 10. Bread should be wrapped and stored on the counter for a couple of days and then move to the fridge.
  • 11. Instructions for coconut whipped topping:
  • 12. Remove coconut milk from the fridge and open can. Scoop off the white, firm layer of the coconut and place in a glass bowl. You can use the leftover liquid for a smoothie.
  • 13. Add honey and vanilla extract
  • 14. Use a hand mixer to beat the coconut milk until soft peaks form
  • 15. Scoop this yummy dairy free topping on top of your warm pumpkin bread and enjoy!

About Chef


I am a Nutritional Therapy Practitioner and I also have my Health Coach certification from the Institute of Integrative Nutrition. I have studied nutrition and wellness for 16 years and ...