Almond Flour Pumpkin Bread

Almond Flour Pumpkin Bread is simple to make and loaded with fall flavors like pumpkin, cinnamon, and maple syrup. A scrumptious, moist, and absolutely guilt-unfastened shortbread!

Love pumpkin treats?

Almond Flour Pumpkin Bread[]

Almond Flour Pumpkin Bread
Quick Recap:
Step01-Make the batter 
Step02- Baking
Step03- Serving
Prep Time 10minutes
Cook Time 50minutes
Total Time  60 minutes 
Serves 10 slices  


Almond Flour Pumpkin Bread[]
  • 3 eggs
  • 1/2 cup maple syrup 
  • 1 cup pumpkin puree 
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3 cups almond flour
  • 1/4 cup pumpkin seeds optional

Step01-Make the batter:
  • Preheat oven to 350 degrees Frenhite. Cover a 9x5 leaf pan with percent pepper & grease with some butter or oil. Set aside
  • In a large bowl beat eggs. Add maple syrup, pumpkin puree, baking powder, baking soda, spices, cinnamon, salt. Whisk well. 
  • Add almond flour & combine.
Step02- Baking:
  • Transfer the pumpkin bread batter in greased pan & tap to remove bubbles. Sprinkles some pumpkin seeds on top.
  • Bake for 40-50 minutes or a toothpick or cake tester come clear in middle.
  • Let it cool for a while.
Step03- Serving:
  • Serve as breakfast or tea-time snacks.

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Tips & Tricks:

  • Use simple pumpkin puree, not pumpkin pie puree.
  • Eggs are a binder for almond flour, so be careful about measurements of egg & almond flour.
  • Make this recipe with muffin molds instead of the loaf pan to make it individual.
Storage Tips:
  • Store Pumpkin Bread in an airtight container for 5 days.
  • Store up to one month in an airtight container in the fridge.

  •  Calories: 272kcal 
  • Carbohydrates: 21g 
  • Protein: 10g 
  •  Fat: 19g 
  •  Cholesterol: 49mg 
  • Sodium: 255mg 
  • Potassium: 122mg 
  • Fiber: 5g 
  • Sugar: 12g 
  • Vitamin A: 3884IU 
  •  Vitamin C: 1mg 
  • Calcium: 135mg 
  • Iron: 2mg
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