Pumpkin Spice Bread – Gf/Paleo/Almond Flour Based

loaf-of-pumpkin-spice-bread
This is a delicious recipe you can feel good about eating over the holidays as it is made with protein rich, gluten free almond flour (I get my almond flour from www.benefityourlife.com), lots of immune boosting spices and winter squash, and is low in sugar (only honey and stevia are used for sweeteners). I like a LOT of spice so if you don’t like as much pumpkin spice taste, just cut the spice in half. Please pay attention to this last sentence. Most people LOVE this bread but some have written in saying the spice is way too strong. If you don’t like as much spice flavor, cut the spice in half. 

4.5 from 15 reviews
Pumpkin Spice Bread made with Almond Flour
 
Prep time
Cook time
Total time
 
Variations: Pumpkin Walnut or Pecan Loaf - Add: ½ cup raw walnuts or pecans Sweet Potato Loaf – substitute sweet potato instead of pumpkin Pumpkin Muffins - Makes 10 muffins – bakes for approximately 22 min
Author:
Recipe type: Dessert
Serves: 1 loaf
Ingredients
Dry:
  • 1 cup blanched almond flour
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
Spice Mix:
  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
Wet:
  • ½ cup roasted pumpkin or winter squash
  • 3 eggs
  • 2-3 tablespoons honey
  • 1 tablespoon vanilla extract
  • ¼ teaspoon stevia drops (optional – this makes it slightly sweeter)
Instructions
  1. Mix dry ingredients and spices together in medium-large sized bowl.
  2. Mix wet together in smaller bowl.
  3. Stir wet ingredients into dry and mix together until smooth.
  4. Pour batter into 2 small greased loaf pans or 1 large greased loaf pans.
  5. Bake in 350 degrees oven for approximately 40-45 minutes. Bread is done when knife inserted in center comes out clean.
  6. Remove from oven and cool on rack.

Comments

  1. says

    Amanda, I just wanted to let you know that I’ve made these about 20 times in the last 6 weeks. As a new mom (6-week old), I found that the abundant spices had a huge medicinal effect via my breast milk. My 2 week old had a bout of thrush in her mouth. It cleared up OVER NIGHT, from a white coating to ALL GONE and I believe this had a lot to do with the antiseptic properties of these particular spices. And, P.S. They’re DELICIOUS. I’ll be making these for the rest of my life, I am sure! Thanks again…

    • Amanda says

      Dear Katy,

      I am so, so happy to receive this message!! What great news. Yes, the spices in those muffins not only contribute to some great tasting muffins, but are quite medicinal as well. Thanks so much for sharing. I am so glad they have served you well! Many, many blessings to you and your new little one. Amanda

  2. Rayanne says

    I just made this recipe, with one change: I fermented the almond flour with a few tablespoons of whey mixed with water for 24 hours, then drained out the liquid and added the almond flour to the wet ingredients. It is delicious – very light and spongy. Since I am on my third month on the GAPS diet, I decided to play it safe by fermenting the almond flour, and I am pleased to report that it did not negatively effect the recipe.

    • Amanda says

      Hi Rayanne,

      Thanks for letting me know that this recipe came out successful after you fermented it. That is great to hear! Best of luck on GAPS.
      Many blessings and thanks for sharing, Amanda

  3. Courtney says

    Hi Amanda,
    I made two batches of this a week ago and absolutely loved it! My question for you is how well do you think these would freeze? My Nana is planning on make bread for family members this Christmas, and I wanted to share this recipe with her since it’s so delicious and simple. But I know she has a tendency to make things well in advance and store them in her freezer until she’s ready to give them away. Would these loaves survive and maintain their integrity after a thaw?

    • Amanda says

      Hi Courtney,
      I am so glad you loved this recipe! I have not experimented with freezing this particular loaf, but have frozen and defrosted my regular Almond Loaf with good results. Tell your nana that these loaves should be a good one to make ahead, freeze and then give out. And people will love them as they are lighter and healthier than the typical pumpkin bread. Please let me know the results. Thanks for your comment!

  4. Kelli says

    Thank you so much for sharing all your wonderful recipes and info.
    I haven’t tried this recipes yet but, I’m planning on making it for my Bunco group and I was even thinking of using it as a base for a Pumpkin bread pudding!
    I’ll let you know what everyone thinks.
    Thanks again,
    Kelli

    • Amanda says

      Hi Kelli, Yum, pumpkin bread pudding. Sounds delish! Please do let me know how your group likes it and if you make the bread pudding. Thanks for your sweet comment and stop back by again soon. Blessings, Amanda

    • Amanda says

      I have never experienced this bread being dry. You may want to check your oven with a thermometer to make sure it is baking at the temperature it says it is. Most ovens are off 25-50 degrees and this can greatly affect the outcome of your baked goods. If it is still dry, then try adding some coconut cream.

    • Amanda says

      Hi Ari,

      Yes, you can certainly double the recipe and make a bigger loaf. You would use the same baking temperature but adjust the time. I do not know the exact time so you will have to keep checking it until a knife inserted in the center comes out clean. I think I recall it taking about 30-35 min the last time I made this. Please let me know if you try this. Thanks and enjoy this delicious bread! Amanda

  5. San says

    Amanda, great recipe. I made the pumpkin spice recipe a few days ago – my husband and son loved it. Today, I made banana bread with this recipe and it turned out fantastic. I substituted 1 cup of banana for the 1/2 cup of pumpkin. Thanks!

      • San says

        Amanda, the batch of apple bread turned out perfectly. I used about 3/4 cup of pureed apple. The apple and spices blend so well together. I made another batch today – just came out of the oven – only this time I pureed my apples with some of my buttermilk leftover from my homemade butter making, so it’s not dairy-free (since we started drinking raw milk, we have NO problems with dairy). I doubled the recipe and used over a cup of applesauce, maybe 1 1/2 cups. I’m not good about measuring – more of a dump and bake kinda girl. This batch came out as more of a sponge cake – super moist AND delicious.

        On a side note, I heard you on the Patrick Timpone show and I’ve adopted your method for cooking liver and onions. Thank you so much for sharing all of your knowledge.

        • Amanda says

          Great, I am so glad to hear about this new recipe. I will try it for sure! Thanks so much for your kind words.

  6. says

    Amanda…made this recipes today. It turned out great. I had some leftover organic applesauce, so I made a second batch and substituted that for the pumpkin (and used 1 T of cinnamon instead of all the spices) and those loaves turned out wonderful as well. They’re very moist. Thank you!

    • Amanda says

      Hi Justine, Thanks for telling me about this delicious improvisation you came up with. Sounds yummy! I look forward to trying it myself. Thanks again for sharing and blessings, Amanda

  7. Grace says

    Hi Amanda,
    This pumpkin bread sounds delicious! I was wondering, though, if you have any suggestions on a vegan version? What would be the best substitute for the eggs?

    Thanks!

    • Amanda says

      Thank you, this recipe is very popular. For a vegan egg substitution, you can use 1 tablespoon of ground flax seeds mixed with 3 tablespoons of hot water. Mix up and let sit until it thickens slightly. It resembles eggs with its binding properties. I can not remember how many eggs this is supposed to substitute whether it is 1 or 3. It will likely be enough for this recipe. If you try it, please report back. Good luck! Amanda

    • Amanda says

      Hi Estela,
      Yes, you can use any other kind of sweetener instead of stevia. When I have used just honey for this recipe as the sweetener, I just double the quantity the recipe calls for and leave out the stevia. I have not made this with sugar, but you can likely do the same thing. I would just try a little bit of the batter and test it for sweetness. Let us know how it turns out. Thanks for your great question! Amanda

  8. Tanya says

    I have to tell you how much I love this bread! My daughter and I are on a candida diet and we have been struggling with something sweet. I have been making at least 2 loaves a week! I just removed the honey and added extra vanilla stevia and an extra egg. This will stay in my favorite recipe folder for sure!

    • Amanda says

      Tanya, how exciting! I will definitely be trying out your adaptation. You have also inspired me to create more recipes using stevia only. Do you mind sharing how much stevia you used for this recipe?
      Thanks for stopping by!
      Amanda

  9. Cathy says

    My mom and I have been forced to go no-grain for my dad. We are both sweet addicts. We tried a banana bread recipe with almond flour a few days ago that was hard for us to swallow. After reviewing the comments on your page, I decided to try yours, not expecting much. IT WAS DELICIOUS! It was moist and we loved it so much we want some for ourselves, not just Dad! Thank you for a great recipe!

    • Amanda says

      Yeah!!!! I am so glad you love this bread! I love it too and make it as much as possible. Thanks for sharing and come back for more great recipes!!

  10. Julie says

    Love the sounds of this bread!! Do you think I could make it with oat flour?? It is very difficult to find specialty flowers where I live but I can make it flour easily! Thank you!!

  11. Jenny says

    Hi! This recipe sounds great! I saw the comment about putting it in a normal loaf pan – so just use double of everything that is listed? Or use the amount listed and just put it in a normal sized loaf pan? (i.e. – 1 cup almond flour or 2 cups almond flour?) Thanks!! I’m so excited to make it.

    • Amanda says

      Yeah, let us know how these come out and how long you cooked them for. I think most of my almond flour muffins take about 15 minutes. Thanks for sharing your comment!!

  12. Jovana says

    What a great and rich recipe this is! I’m planning on making it today for lunch! Just one question: is there a big difference in a turnout if I use almond meal instead of flour? Thank you!!!

    • says

      I assume by almond meal you are talking about the whole ground almond. This will still work but the bread will be a little bit more gritty or grainy than if you use just the straight plain almond flour. Both will work though.

  13. Sarah says

    This recipe is a new favorite that I make almost weekly! All 5 of my kiddos love them! I use maple syrup instead of honey and skip the stevia, and for a special treat I add in a handful of chocolate chips. Thanks for a great recipe!

    • says

      Yum, sounds delish! I have made this recipes too with chocolate chips and walnuts. Super yum! Glad to hear it works well with maple too. Thanks for sharing!

  14. Myndi orr says

    Can I use bobs red mill almond flour for this? I have some on hand but I’ve tried it for other recipes and it just didn’t taste that great…wondering if there’s much difference in almond flours out there.

    • says

      Hi Myndi,

      You can use Bob’s Red Mill but I do have not as good of results with that almond flour. I use Benefit Your Life almond flour exclusively. I order by the 6# bag and use it for all my almond flour baking needs. I like that brand better than Honeyville also. Benefit Your Life is the only brand I know of that uses raw, unpasteurized almonds.

  15. Jovana says

    I really like the simplicity of this recipe and the easiness of substituting ingredients. On another hand I thought it had too much of nutmeg/allspice/clover, they overtook the pumpkin flavor. Maybe next time I will use less of these, more honey and a bit more pumpkin spice. Thank you for sharing

    • says

      I understand this recipe has too much pumpkin spice for some folks. That is why I explained in the recipe to use 1/2 of the spice if you do not like that much spice. I just happen to love these spices and double up what most other pumpkin breads would use. If you like it sweeter, you could add 1/4 cup more of honey or a few more drops of stevia.

    • says

      Hi Lucia,

      Since you have already carved out the inside of the pumpkin, I would suggest steaming the flesh until tender to cook it before using the puree in any recipes. You definitely don’t want to use it raw in recipes. If this is a carving pumpkin, I can not guarantee this pumpkin will taste very good. Pie pumpkins are what is typically used for culinary uses. Let me know how it goes! Thanks for writing. Amanda

  16. says

    LOVED it! I made mine muffins since I couldn’t locate my loaf pan. They were so moist and satisfied my dessert craving, yet they weren’t too sweet. I even left out the stevia. It was also awesome that they stayed moist for several days – unlike most GF breads! Thank you for sharing!

  17. Caroline says

    Hi and thanks for the recipe! I made these tonight with agave nectar instead of honey and used a half can of pumpkin (about 7 ounces) and added in a bunch of pecans. I made small muffins instead of a loaf, and they came out nicely and surprisingly moist. They aren’t sweet at all, but they taste delicious.

    • says

      Great! Yes, I make these as muffins too and love them! Mine are somewhat sweet though so I am wondering why yours were not sweet. My recipe has honey and stevia so the recipe will change if you use agave. Also, I do not recommend agave. I don’t think it is health supportive, just FYI. Thanks for sharing!!

  18. Jarrelle C says

    Fall has hit us, the house is decorated and I am ready to start my fall baking!
    If I use canned pumpkin, is it still 1/2 cup?
    Also, can I use one regular size loaf pan instead of doing 2 mini??

    Thanks:-)

    • Amanda says

      Hey Jarrelle,
      I also am so excited for fall! Bring on the cold weather to cool me off from this Texas heat. Yes, you can sub canned pumpkin for fresh. And you can use a regular loaf pan, although the timing slightly vary. Keep your eye on it.. which won’t be hard when the aroma hits your nose.

  19. Mary says

    This bread is amazing!! One of the best I’ve very had! And turned out:) I can it a small loaf a day, easy!! Slightly dangerous! Fall makes me go pumpkin crazy! I have a major sweet tooth but have not eaten sugar for a year now, or white anything. Perfect recipe! Thank you so much! I’ve shared w many and they love it as well!

  20. Jenny says

    This is the best gluten free, dairy free pumpkin bread recipe I have tried. Loved the consistency and the spices were perfect. It passed the “picky kids’ test with flying colors! Thank you!

  21. Heather says

    I just made this loaf this morning… Between my 3 yr old and myself, it’s 3/4 gone!! I was hoping it would last for a few days! Lol I did cut down the spices by about 1/4 and still find it quite flavourful. I was wondering if you have ever made these as muffins and, if so, what would be the cooking time? Thanks for sharing this lovely recipe :)

    • Amanda says

      Hi Heather! Love that you and your little one enjoy this recipe so much! For a muffin version, try 1/4 cup size portions of batter and baking for 15 minutes. Let me know how it turns out!

  22. Lisa says

    Made this recipe today. Doubled everything except spices. Didn’t have vanilla extract so used almond extract but did not double it. Made muffins instead of bread. No stevia, 5 Tbls. Honey for the double recipe. Delicious!

    • Amanda Love says

      Hi Lisa, Almond extract…yum! What a nice twist. I also love to make this bread or muffins with sweet potatoes or other kinds of winter squash. It is also delicious with walnuts or pecans added too. Thanks for sharing!!

  23. says

    The consisitancy of these was great, but I found them too spicy. I think it is the nutmeg that is overpowering to me. I would try again and do 1 tsp of nutmeg. Also, we don’t do stevia so I just omitted it, and they weren’t sweet enough. Luckily I realized it when the batter was in the muffin tins but not yet baked, so I pushed some chocolate chips into the batter. I think that helped a little. So, if you do omit stevia, definitely add a little more honey!! I have been looking for a GF, dairy free pumpkin bread recipe and I think, with a little more tweaking, this might be it!! Thanks!!

    • Amanda Love says

      Yes, the stevia really does add a certain amount of sweetness and if you omit it, you better substitute something else. Chocolate chips is a yummy idea. As for the spices, I do say in the recipe that I like a lot of spice and to cut it in half if you don’t. So, next time just use a little less. I am personally a nutmeg freak! Glad you tried it. Amanda

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