Pumpkin Spice Bread made with Almond Flour

Pumpkin Spice Bread made with Almond Flour

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 mine 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.

4.7 from 11 reviews

Pumpkin Spice Bread made with Almond Flour
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
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
Ingredients
Dry:
  • 1 cup blanched almond flour
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
Spice Mix:
  • 2 tablespoon cinnamon
  • 2 teaspoon nutmeg
  • 1 teaspoon cloves
  • 1 teaspoon ginger
  • 1 teaspoon allspice
Wet:
  • ½ cup roasted pumpkin or winter squash
  • 3 eggs
  • 3 tablespoons honey
  • 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 greased mini loaf pans.
  5. Bake in 350 degrees oven for approximately 35 minutes.
  6. Remove from pans and cool on rack

 

 

{ 61 comments… read them below or add one }

patty young October 11, 2012 at 5:37 pm

Great!

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Amanda October 13, 2012 at 7:16 am

Hi Patty :)
I’d love to hear what was ‘Great’ for you about this. Thanks for you feedback!

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aneelee October 24, 2012 at 4:16 pm

oooh! i bet almond flour in pumpkin bread is divine. can’t wait to try with my next batch of pumpkin puree. :)

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Amanda October 24, 2012 at 5:44 pm

You will love it! Please write back and let me know how you enjoyed it. Thanks!

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Katy Bowman November 19, 2012 at 8:11 pm

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…

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Amanda November 19, 2012 at 8:14 pm

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

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Rayanne November 19, 2012 at 8:15 pm

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.

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Amanda November 19, 2012 at 8:17 pm

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

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Courtney November 24, 2012 at 8:47 am

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?

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Amanda November 26, 2012 at 4:59 pm

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!

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Kelli December 9, 2012 at 6:04 pm

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

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Amanda December 10, 2012 at 4:17 pm

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

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firefly December 30, 2012 at 9:49 pm

Seemed a bit dry. Do you think some added coconut cream would help?

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Amanda December 31, 2012 at 3:26 pm

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.

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ari January 6, 2013 at 12:43 pm

Can I double the recipe and out it in a regular size loaf pan? And if I do, do I change the temp or cook time?

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Amanda January 7, 2013 at 8:00 am

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

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Pam January 27, 2013 at 12:56 pm

Will canned pure pumpkin work as well? Thanks!

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Amanda February 26, 2013 at 3:04 pm

Yes, canned pumpkin puree will work too.

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San January 27, 2013 at 2:11 pm

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!

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San January 31, 2013 at 6:22 pm

Ok! Tonight, I decided to make apple bread. It’s in the oven. Can’t wait.

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Amanda February 26, 2013 at 3:04 pm

Please let us know how your apple bread turned out. Thanks, Amanda

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San March 9, 2013 at 12:14 pm

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.

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Amanda March 11, 2013 at 1:58 pm

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

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Justine February 26, 2013 at 2:59 pm

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!

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Amanda February 26, 2013 at 3:04 pm

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

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Grace March 19, 2013 at 5:12 pm

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!

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Amanda April 3, 2013 at 12:01 am

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

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Estela April 21, 2013 at 4:55 pm

Hello Amanda :) do you know if I can substitute the stevia with sugar? If so, how much should I use?

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Amanda April 25, 2013 at 7:26 pm

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

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Tanya May 27, 2013 at 9:30 pm

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!

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Amanda May 28, 2013 at 8:12 pm

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

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Cathy July 3, 2013 at 11:23 pm

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!

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Amanda July 4, 2013 at 12:40 pm

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!!

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Julie July 16, 2013 at 5:50 pm

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!!

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Amanda July 19, 2013 at 6:39 pm

Hi Julie,

I hear you about finding unusual flours. I order my almond flour online from http://www.benefityourlife.com
I have never made this with oat flour but I think it would probably work. Let me know how it turns out. Blessings! Amanda

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Jenny September 30, 2013 at 5:05 pm

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.

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Amanda March 18, 2014 at 6:51 pm

Hi Jenny,

If you bake this in a normal loaf pan, it will be really short. If you want to make it a regular size loaf, then yes, double it and bake it until a toothpick comes out clean for a more normal size loaf. Enjoy!

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Sue C September 30, 2013 at 7:27 pm

Delicious, moist, and flavorful!!! Very yummy !!!

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Amanda September 30, 2013 at 10:16 pm

Yeah, I am so glad you like this recipe. Thanks for sharing your feedback! Amanda

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Stephanie Blue October 7, 2013 at 5:42 pm

Googled gluten-free, almond meal pumpkin muffins and these came up first. I looked no further. I’m making them for breakfast!

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Amanda October 8, 2013 at 2:28 pm

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!!

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Jovana October 9, 2013 at 9:39 am

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!!!

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Amanda October 14, 2013 at 3:06 pm

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.

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Sarah October 10, 2013 at 7:35 am

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!

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Amanda October 14, 2013 at 3:07 pm

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!

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Myndi orr October 13, 2013 at 10:57 pm

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.

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Amanda October 14, 2013 at 3:05 pm

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.

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Jovana October 18, 2013 at 11:36 pm

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

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Amanda October 22, 2013 at 12:51 pm

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.

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Lucia October 30, 2013 at 6:30 pm

I carved a pumpkin and have the insides scooped. Do i cook, boil or do what with it so i get roasted pumpkin?

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Amanda October 30, 2013 at 6:41 pm

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

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Lisa November 10, 2013 at 1:57 pm

Horrible. The spice completely overpowers the entire bread. The spice is enough for 4 loaves of bread and leaves such a bad aftertaste on your mouth. So disappointing. I like spice too, but your measurements are way off.

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Amanda March 18, 2014 at 6:48 pm

It is a matter of taste. Most people seem to love this recipe. I did mention in the recipe that you can halve the spices if you don’t like a strong spice flavor. I love these spices and use this bread in somewhat of a medicinal way as all of the spices have anti-bacterial and fungal as well as immune boosting qualities.

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christie November 14, 2013 at 7:56 pm

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!

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Caroline December 1, 2013 at 7:55 pm

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.

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Amanda December 3, 2013 at 3:35 pm

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!!

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Amanda December 11, 2013 at 4:56 pm

Yay!! So glad you loved them. I love making muffins with this recipe too!

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Debra March 8, 2014 at 7:07 pm

Hi there… hope some one can help me? I am wondering what the nutritional values are for this recipe…. ?
Cannot wait to try this recipe out!

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Amanda March 18, 2014 at 6:18 pm

I don’t know not do I provide this info in my recipes, but I know you can plug in all the ingredients on http://www.Myfitnesspal.com and figure it out for yourself.

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Amanda April 2, 2013 at 8:53 pm

Sounds yummy!

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Amanda August 19, 2013 at 1:51 pm

Thanks, Katy! I am so glad you love this recipe as much as I do. Thanks for sharing! Amanda

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