This Pumpkin bread is made with almond flour and sweetened with coconut sugar. It is fluffy, moist and so decadent. Easy to make in one bowl, this recipe is perfect for the whole family to enjoy this fall or all year round.

a thick slice of healthy pumpkin bread topped with creamy almond butter on a pretty ceramic dish

It’s time to whip up my version of your favorite Starbucks recipe, the Pumpkin Bread.

If you are like me, always need to get a slice of pumpkin bread at Starbucks you should give this a try. It has less sugar and is made with almond flour.

Let me tell you, it’s been a HIT around my house for a while now.
I love serving it with a frothy mug of Apple Crisp Macchiato or a Pumpkin Spice Latte. Bring Starbucks home anyone?

Why Do I love this Pumpkin Bread and You will too?

Unlike traditional pumpkin bread, my copycat version is made without conventional white sugar, flour or butter. With a few ingredient swaps, this recipe is lighter and healthier. Instead of regular wheat flour, I have used a mix of almond flour and coconut flour, which keeps the recipe fluffy, airy and moist at the same time. Moreover, I substituted white sugar with coconut sugar. It provides a warm flavor that compliments the fall spices really well. I also used homemade pumpkin puree which tastes way better than canned pumpkin puree. Don’t get me wrong, I use canned pumpkin puree most of the time because it is convenient. But if you are curious, fresh made pumpkin puree makes a difference in the taste for sure. Lastly, add a generous sprinkle of pumpkin seeds and chopped pecans in the pumpkin bread and/or on top. It adds that crunch and the additional toasted flavor!

What you will need to make this pumpkin bread

cute containers with puree, cinnamon, almond butter, coconut sugar, coconut flour, eggs, pecans, seeds and With only 9 ingredients you can make the best moist and dense pumpkin bread, packed with fall spices.
  • Pumpkin puree – store-bought or make your own with this recipe.
  • Eggs – room temperature
  • Almond butter – smooth, unsweetened, unsalted
Note: In my original recipe (in 2018), I used 1/2 cup bananas and 1 cup pumpkin puree. In this updated version (2022) I’m using 1.5 cup of pumpkin puree.
  • Almond flour
  • Coconut flour
  • Pumpkin spice
  • Coconut sugar
  • Baking soda
  • Raw pumpkin seeds and pecans – or other seeds and nuts you like
What to add to pumpkin bread?
  • pumpkin seeds, pecans, walnuts
  • Chocolate chips
  • Banana slices
  • Cinnamon apples
And more!

How to make THE pumpkin bread of your dreams

Three slices of fall-spiced dessert on pretty plates. There are forks and a glass of dairy-free milk as well.

Start by preheating the oven to 375 F degrees, and grease or line a loaf pan.

Second, in a medium mixing bowl, combine all the wet ingredients – pumpkin puree, eggs, almond butter.

In a small bowl, whisk together the dry ingredients – almond flour, coconut flour, baking soda, and pumpkin pie spice. Then, gently combine wet and dry ingredients with a spatula. Make sure not to over mix. Next, fold the pecans and pumpkin seeds into the bread batter. Pour the pumpkin batter into a pan and top with more pumpkin seeds and pecans. Lastly, bake until a toothpick inserted in the center comes out clean. Enjoy!

What are some good toppings for Pumpkin bread

A thick slice of gluten free pumpkin bread topped with vegan cream cheese frosting There are so many ways you can enjoy this almond-flour pumpkin bread. I like eating it as a breakfast, as a mid-day snack, or as the perfect fall dessert.
  1. Top with my Vegan Cashew Cream Cheese Frosting.
  2. Pair it with a cup of Pumpkin Spice Latte 
  3. Top with yogurt and granola for a protein-packed breakfast
  4. Microwave the gluten-free pumpkin bread for 10 seconds and top with a scoop of ice cream for the best fall dessert ever

How can Pumpkin bread be stored

A pumpkin dessert loaf cut up in slices topped with seeds and nuts Refrigerator: Once the pumpkin bread loaf has completely cooled down, store it in an airtight container in the fridge for up to 5 days. You can either slice them up or leave it as a whole loaf. Freezer: Yes you can freeze it!

What are some ways to freeze pumpkin bread?

Once it cools completely, slice the pumpkin bread and wrap the individual slices in plastic wrap. Or you can place them in an airtight container without wrapping. Instead, leave a little room between each slice so they won’t be hard to break apart when you are ready to enjoy them. Since thi pumpkin bread is moist and gooey, they barely need any time to thaw before enjoying it. They almost taste like a pumpkin ice cream bar! However, you can microwave it for a few seconds as well. Finally, get baking this fall with this almond flour pumpkin bread recipe. I hope you and your family enjoy it! And don’t forget a cozy sweater and a frothy mug of pumpkin spice latte. I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS moist and rich pumpkin bread thats topped with smooth almond butter

A loaf of sliced up healthy pumpkin bread topped with pumpkin seeds and pecans.

Get the recipe:Pumpkin Bread {with Almond Flour}

This Pumpkin bread is made with almond flour and sweetened with coconut sugar. It is fluffy, moist and so decadent. Easy to make in one bowl, this recipe is perfect for the whole family to enjoy this fall or all year round.
4.49 stars (35 reviews)

Ingredients

  • 1 cup pumpkin puree, 290g
  • 3 eggs
  • 1/2 cup almond butter, 155g, unsweetened
  • 1/2 cup coconut sugar *
  • 1/2 cup almond flour, packed, 70g
  • 1/4 coconut flour, 28g
  • 1 heaping tbsp pumpkin spice**
  • 1 tsp baking soda
  • 1/4 cup raw pumpkin seeds and pecans

Instructions 

  • Preheat the oven to 350 F degrees.
  • In a medium mixing bowl, combine the wet ingredients – pumpkin puree, eggs, and almond butter.
  • In a small bowl, whisk together the dry ingredients – almond flour, coconut flour, coconut sugar, baking soda, and pumpkin pie spice.
  • Gently combine the wet and dry ingredients using a spatula.
  • Gently fold in pumpkin seeds and pecans.
  • Pour the batter into a greased or lined loaf pan and top with more pumpkin seeds and pecans.
  • Bake for 40 - 45 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the pumpkin bread cool in the pan for 10 minutes before gently removing the loaf from the pan by lifting the parchment paper to a wire rack to cool.
  • Slice and Enjoy!

Notes

* You can use up to 3/4 cup coconut sugar if you prefer sweeter.
** Make your own pumpkin spice by combining 4 tsp cinnamon, 1 tsp ginger, 1 tsp clove, 1 tsp nutmeg. Use 1 tbs for this recipe and save the rest in an airtight container for later.
** The recipe is updated from the video shown below. The old recipe had bananas and 2 eggs, the new version has no bananas and 3 eggs.
Serving: 1g, Calories: 149kcal, Carbohydrates: 13g, Protein: 6g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Cholesterol: 37mg, Sodium: 68mg, Fiber: 3g, Sugar: 5g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.