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Home » Recipes » Bread

Healthy Pumpkin Bread with Almond Flour

November 2, 2018 Updated November 13, 2021 by Lisa Goldfinger 12 Comments This post may contain affiliate links

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a loaf of pumpkin bread on a wooden cutting board with 3 slices cut

This Healthy Pumpkin Bread is moist and delicious without white flour, sugar, or added oil. Almond flour, made from ground blanched almonds, is the key ingredient that gives this bread its tender crumb, rich flavor and healthy nutritional profile.

A partially sliced loaf of healthy pumpkin bread

When I did some pumpkin bread research online I found that most pumpkin bread recipes out there are packed with sugar, white flour and vegetable oil. No doubt they're delicious in their own right but I was after something different with this recipe - less of a dessert - more of something you could enjoy for a healthy breakfast or energizing afternoon snack.

There's a touch of maple sweetness in this recipe but I love the fact that sweetness isn't the dominant flavor here. This healthy pumpkin bread is just sweet enough to allow the wonderful fall flavors of cinnamon, cardamom, cloves, nutmeg and, of course pumpkin, shine through.

HOW TO MAKE HEALTHY PUMKIN BREAD:

First mix up the wet ingredients: canned pure pumpkin, eggs, maple syrup and vanilla.

Ingredients in a bowl to make healthy pumpkin bread: eggs, pumpkin, maple syrup and vanilla

In a separate bowl combine the dry ingredients: almond flour (ground blanched almonds), salt, baking soda and spices.

Add the dry mix to the bowl with the wet ingredients.

A bowl with ingredients for making healthy pumpkin bread with almond flour

Then fold in nuts and dried fruit.

I included toasted pecans and dried cranberries here. I also tried it with dried sour cherries (pictured below). You can easily swap in whatever mix-ins you fancy: your favorite nuts, seeds, dried fruit or even chocolate chips, if you want to be a little naughtier.

ingredients for making healthy pumpkin bread from scratch

Line your loaf pan with parchment paper. I learned this trick from Heidi Swanson. Leave an overhang on either side so you have 'handles' to pull your healthy pumpkin bread out of the pan with ease.

how to line a loaf pan to make healthy pumpkin bread

Transfer the mixture to the prepared pan and bake at 350ºF for 45 minutes.

how to make healthy pumpkin bread with almond flour

Cool, slice and enjoy!

A slice of this pumpkin bread is just the thing to satisfy your seasonal craving for all things spiced with cinnamon, nutmeg and cloves. And there's no guilt if you want a second slice. It's low in calories, low in sugar and packed with wholesome ingredients: ground almonds, pure pumpkin, eggs, maple syrup and aromatic fall spices.

a loaf of healthy pumpkin bread, partially sliced

So if you're wondering what to cook with that can of pumpkin in your cupboard, give this easy healthy pumpkin bread recipe a try.

It's great to have recipes like this that are tasty and satisfying and fuel you with nutritious ingredients. And if you're looking for another delicious and nutritious grab-and-go breakfast or afternoon pick-me-up, don't miss out on this one: No-Bake Oatmeal Peanut Butter Energy Bites.

Here's Healthy Pumpkin Bread recipe. If you try this recipe I hope you'll come back to leave a star rating and comment. I'd love to know what you think.

 

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a loaf of healthy pumpkin bread

Healthy Pumpkin Bread with Almond Flour


★★★★★

5 from 3 reviews

  • Author: Lisa
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

Deliciously spiced, moist pumpkin bread made with almond flour, pure pumpkin, eggs, maple syrup and spices.


Ingredients

Scale
  • 1 ½ cups almond flour (from ground blanched almonds)
  • ½  teaspoon kosher salt
  • ¾ teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg (freshly ground is best)
  • ¼ teaspoon ground cardamom
  • 4 large eggs
  • 1 cup pure canned pumpkin
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup pecans, toasted and roughly chopped*
  • ¼ cup dried cranberries or cherries

Instructions

  1. Place a rack in the center of your oven. Preheat the oven to 350ºF. Lightly oil an 8×4-inch loaf pan. Line the pan with sheet of parchment paper that's as wide as the length of the pan and long enough to overhang the sides of the pan by an inch or so. (see photos in post) You'll use the paper to lift the bread out of the pan. Lightly oil the paper or spray with cooking spray.
  2. Mix together the dry ingredients: almond flour, salt, baking soda, cinnamon, cloves, nutmeg and cardamom in a medium bowl. In a separate larger bowl, whisk the eggs. Add the pumpkin, maple syrup and vanilla and whisk to combine. Add the dry ingredients to the wet and stir until just combined. Gently fold in nuts and cranberries.
  3. Pour mixture into the prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan, set on a wire rack for 20 minutes or so. Run a knife around the inside edge of the pan. Gently lift out the bread with the overhanging parchment 'handles.' When bread has fully cooled, slice and enjoy!
  4. Store leftovers in an airtight container in the fridge for up to 5 days or wrap tightly in plastic and freeze for up to a month.

Notes

* Toast pecans in a dry skillet over medium-high heat, stirring constantly, until lightly colored. Watch carefully and reduce the heat if they start to brown too quickly.

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.

  • Prep Time: 10 min
  • Cook Time: 45 min
  • Category: bread
  • Method: oven
  • Cuisine: American

Keywords: Healthy, Gluten-free, Pumpkin, Bread

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

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Filed Under: All Recipes, Bread, Breakfast, Desserts, Entertaining, Lunch and Brunch, Thanksgiving Recipes, Vegetarian Tagged With: dairy-free, gluten-free, holiday recipes, paleo, Snack recipes

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Louise K.

    August 05, 2022 at 3:53 pm

    This looks really good. I'm on Weight Watchers and I think this is something I can eat!

    Reply
    • Lisa

      August 06, 2022 at 7:13 am

      That's great! Enjoy!!

      Reply
  2. Carmen

    October 23, 2021 at 1:02 pm

    Used 3 large eggs because some said it was too wet, 1/4 c maple syrup, and 1/2 c mini semi sweet morsels in place of nuts and cranberries. Great recipe!

    ★★★★★

    Reply
  3. Joni

    June 29, 2020 at 11:38 am

    Delicious! I baked in 8x8 pan and served as breakfast bread. Topped each serving with spoonful of yoghurt. Thank You for sharing! 😊

    Reply
    • Lisa

      June 29, 2020 at 12:09 pm

      Hey Joni, I'm so glad you enjoyed. I really appreciate your comment!

      Reply
  4. Christy Baer-Smith

    December 13, 2019 at 7:18 pm

    What size Pumpkin can please?

    Reply
    • Lisa

      December 14, 2019 at 7:43 am

      Hi Christy, The recipe calls for 1 cup of pumpkin. I suggest you buy a 15-ounce can of pumpkin which with have a little more than a cup.

      Reply
      • Christy

        December 14, 2019 at 12:29 pm

        Thanks Lisa, I finally realized that the recipe said 1cup, and I was reading it as 1can! Oy!... I thought the taste was great- I felt like the moisture comes from all the eggs- but mine was a little too “eggy”, almost a pumpkin quiche! Lol
        I made a triple batch. But next time I’m gonna try it with a couple less eggs.
        Thanks for the recipe ideas! Cheers!

  5. Alice

    November 21, 2019 at 3:47 pm

    Love this recipe! I wanted something wholesome and yummy made with almond flour and got it with this. This bread also turned out moist which is a huge plus because a lot of others I try are dry and fall apart. Thank you so much for a delicious bread.

    ★★★★★

    Reply
  6. Kellie

    October 06, 2019 at 12:09 am

    This recipe is a keeper. I left out the add ins because I like a silky texture to my pumpkin bread. And this has it. I upped the maple syrup to a quarter cup and threw in a bit of coconut sugar. Just perfect!!

    ★★★★★

    Reply
    • Lisa

      October 06, 2019 at 7:48 am

      Hi Kellie, I'm really happy to hear you enjoyed!!

      Reply
  7. Donna Gilger

    November 02, 2018 at 4:24 pm

    This looks wonderful! I am going to try it for my husband Mark who has to be gluten free! Thanks Lisa! Hope you are doing well across the pond!
    Donna ( Caroline's Mom)

    Reply

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