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Pumpkin Bread {almond flour}

November 6, 2011 by Erica 48 Comments

Pumpkin Bread {almond flour}

Whoever first asked me for a recipe for pumpkin bread had no idea how obsessed I can become with getting something right. It’s the type A in me. I went from having a marginal interest in pumpkin bread, to complete obsession with variations on pumpkin bread.

So after playing around for a bit, I have two recipes for pumpkin bread, one being more like a cake, and the other being more like a quick bread. After a friend told me she served my pumpkin bread with forks to our posse of teenage boys, I decided a modification was warranted.

This recipe is more bread-like, and I renamed the first recipe to “Pumpkin Bread (almost cake)”. I like them both, but the first recipe definitely tastes more like a pumpkin pie cake. The main difference between the two recipes: I cut the sweetener in half, the pumpkin puree in half, and I added ginger to this recipe. You can add ginger to the first recipe as well.

Sweetener Tip Readers who are trying to cut down the amount of sweetener in recipes will appreciate this recipe since I have cut the amount of sweetener in half compared to my original pumpkin bread recipe. Also, read the comments in several of my cake and bread recipes. You’ll discover that you can substitute applesauce for part or all of the sweetener, depending on the recipe. It seems to work well with the pumpkin bread and banana bread recipes and cakes using almond flour.

By the way, it’s really hard to take photos of food with a puppy around. So that about wraps up my experimentation with pumpkin bread… for now.

A puppy - what was I thinking?? My kids are calling him my rebound puppy.

Pumpkin-loving dog

Pumpkin Bread {almond flour}

Print Recipe Pin Recipe

Pumpkin Bread {almond flour}

I use a 7.5 x 3.5 inch baking pan with this recipe. Inserting the parchment paper into the pan is optional.
If you're trying to cut down the amount of sweetener in recipes you'll appreciate this recipe since I have cut the amount of sweetener in half. Also, read the comments in several of my cake and bread recipes. You'll discover that you can substitute applesauce for part or all of the sweetener, depending on the recipe. It seems to work well with the pumpkin bread and banana bread recipes and cakes using almond flour.
Servings: 8 servings
Calories: 247kcal

Ingredients

  • 1/2 cup pumpkin puree, homemade or canned
  • 1/2 cup honey or maple syrup
  • 2 large eggs
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 2 cups blanched almond flour
US Customary - Metric

Instructions

  • Preheat your oven to 350 degrees F.
  • Combine all the dry ingredients in a bowl, blend well, and then add the wet ingredients and blend well.
  • Bake in a bread pan for 45 minutes or until the outside is brown. When it's done, a toothpick inserted in the middle will come out clean.

Nutrition

Calories: 247kcal | Carbohydrates: 25g | Protein: 8g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 268mg | Potassium: 60mg | Fiber: 4g | Sugar: 19g | Vitamin A: 2451IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg
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Filed Under: Breakfast, Dairy Free, Gluten-Free, Lactose Free, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, pumpkin

Previous Post: « Pumpkin Muffins {coconut flour}
Next Post: Vegetarian & Chicken Dumplings {and a Crohn’s timeline} »

Reader Interactions

Comments

  1. AvatarDevika

    October 12, 2020 at 8:34 am

    I will make this today thank you. Just to clarify,it says bake in aluminum tin then at the bottom it says purex dish? Thanks

    Reply
    • EricaErica

      October 12, 2020 at 9:00 am

      Thanks for calling that out, and sorry for the confusion! I corrected it. You don’t have to use an aluminum baking pan, but more importantly I wanted to share the pan size because a larger pan will give you a smaller, flatter loaf.

      Reply
  2. AvatarGracie Phillips

    August 31, 2019 at 8:34 pm

    Oh my goodness!!! I tried this recipe for the first time today and it was spectacular!
    I have a very difficult time finding good almond flour recipes and this one just tasted great!!
    I have had various people asking for the recipe since I made it, it’s delicious!

    Reply
    • EricaErica

      September 1, 2019 at 4:43 pm

      Great news! Thanks so much 🙂

      Reply
  3. AvatarErin

    July 12, 2019 at 2:33 pm

    This recipe is amazing. I’m not eating eggs right now so I replaced them with gelatin (2 tsps gelatin, 5 tbs water). It came out perfectly. Flatter than with eggs of course but delicious. Thanks for these great SCD recipes.

    Reply
    • EricaErica

      July 13, 2019 at 1:39 pm

      Thanks for sharing your results 🙂 Yes, eggs do help the muffins rise a bit more but 2 eggs is totally safe for egg replacers in most recipes.

      Reply
  4. AvatarCarol Weber

    November 1, 2018 at 12:36 am

    I tried your pumpkin/banana bread. It is better than all-purpose flour pumpkin bread. I will try this, too. Thank you for the fall gift!

    Reply
    • EricaErica

      November 1, 2018 at 8:31 am

      Any time 🙂

      Reply
  5. Avatarroger

    November 8, 2014 at 6:00 pm

    Amazing when two great minds come together.
    I did not put in cloves so maybe next time.

    Reply
  6. AvatarWinny

    October 30, 2014 at 10:29 am

    Hi Erica, just wanted to thank you for all the great recipes you share here in your blog. I can’t wait to make the pumpkin bread and the pumpkin cinnamon cupcakes as well. My kids love anything pumpkin especially pumpkin roll, but I don’t have a good grain free recipe for one, have you tried to make one? do you think perhaps the batter for this pumpkin bread or the one more cake like could be baked into a roll?

    Reply
  7. AvatarKaren

    February 2, 2014 at 8:48 pm

    I used applesauce instead of pumpkin and I doubled the batch so I used 1/2 pint of home canned unsweetened applesauce. Instead of all almond flour, I used 1/2 pecan flour. I reduced the amount of sweetening and used 1/4 cup honey and 1/4 cup xylitol so about half what was called for. And because I was didn’t have enough walnuts, I added what I did have and threw in some cranberries. This is a very versatile and forgiving recipe and I’ll come back to it. I will try banana in addition to the pumpkin that is written up. I think we’re only limited by what we think of to use as puree on this one. Thanks for a great loaf!

    Reply
  8. AvatarAmy K

    November 26, 2013 at 7:59 pm

    Can you use coconut flour in this recipe?

    Reply
    • EricaErica

      November 26, 2013 at 8:40 pm

      sorry, no but search on pumpkin muffins for a recipe using coconut flour

      Reply
  9. AvatarAmy K

    November 26, 2013 at 7:45 pm

    Can you use coconut flour instead of almond flour in this recipe?

    Reply
  10. AvatarDeb

    November 24, 2013 at 4:35 am

    I love your recipes! Just found you a few weeks ago. I am crazy obsessed with your pumpkin bread recipe (like cake) and turn it into muffins… my husband likes raisins and nuts in his and I need plain. It works perfectly. The subs I made are 1. Used combination of Chestnut flour and rice flour, 3/4 C chestnut flour to 1/4 C rice flour for each C called for (usually double recipe), use rice mainly because chestnut flour is so expensive (but yummy) 2. Used maple syrup and only 1/2 C. Makes a dozen muffins @ 350 for about 20-25 min. This is a staple in my house right now! Thank you and I look forward to your book!

    Reply
    • EricaErica

      November 24, 2013 at 9:40 am

      Thanks! I’m always interested in change-ups so thanks for sharing this. I’m curious about brown rice flour blended with nuts flours so this is good to know.

      Reply
  11. AvatarMelissa Green

    February 25, 2013 at 10:31 am

    Hi Erica, Just stumbled on your site yesterday and I’ve fallen in love with your recipes. I tried the low carb brownies last night and they came out very good; I did add 3 tbls. of semi-sweet chocolate morsels and substituted the maple syrup with agave nectar. My question is on your pumpkin bread, can you tell me the carbs per serving. My husband and I are new to low-carb eating and I’m trying to provide more variety in our diet. Thanks!

    Reply
  12. AvatarKatherine Wyman

    January 22, 2013 at 4:06 pm

    Just made this.. I have to say, its AMAZING! Moist, deliciousness 🙂 The two things I did differently was that I used half honey and half Coconut sweetener, and I used a 8×8 pyrex and it came out great. I ended up only needing to cook it for 35 minutes and it was perfect (could be due to the dish size I used). By chance do you know the caloric content for this recipe?

    Thanks!
    ~Katherine

    Reply
    • EricaErica

      January 22, 2013 at 4:49 pm

      So good to know about these subs – thanks! I’ve been wondering if using crystalized sweetener would do well. Yes, it probably baked a bit faster due to it having more surface area exposed to the heat. Try this for calorie count: http://caloriecount.about.com/

      Reply
  13. Avatarcarla

    January 15, 2013 at 11:24 am

    I can’t wait to make this tonight! Could you substitute the almond flour for maybe white/brown rice flour?

    Reply
    • EricaErica

      January 15, 2013 at 4:23 pm

      Sorry, I don’t know – it might work but I haven’t tried it.

      Reply
  14. AvatarDana

    December 6, 2012 at 10:36 pm

    This recipe is fantastic, and FYI, we have used the same recipe and substituted 1) mashed ripe bananas 2) ripe persimmons for the pumpkin and it works just as well!

    Reply
  15. AvatarMari

    November 13, 2012 at 8:58 am

    I made this bread last night. It is amazing! Thank you so much! Do you have any SCD recipes that resemble regular white bread? I miss bread sooo much 🙁

    Reply
    • EricaErica

      November 13, 2012 at 10:29 am

      thanks! I will have some bread recipes that I personally like – in my book coming out in the spring of next year, but until then, have you tried the Cashew bread (brioche)?

      Reply
      • AvatarMari

        November 13, 2012 at 1:40 pm

        Thank you for your response 🙂 I was also thinking about trying your cashew bread recipe. It looks so much like real bread. Glad to hear about the book. I am a fan of your recipes.

        Reply
  16. AvatarStacie

    October 31, 2012 at 2:22 pm

    Thank you for the recipe! It was delicious! I sub’d the honey for 1/2 cup xylitol & it worked out great!

    Reply
  17. AvatarLinda

    October 5, 2012 at 3:07 pm

    I made this last weekend for my sister and her family on a whim and they all loved it, including my very picky niece. I did use amber agave and canned pumpkin, due to making it last minute. I’ll have to try it with homemade pumpkin puree. Thank you for posting such great recipes!

    Reply
  18. AvatarLorraine

    September 21, 2012 at 6:55 pm

    I would love to try this recipe and am wondering if I can use the canned pumpkin rather than messing around with the whole pumpkin(s).

    Also, do you suggest that an equal amount of apple sauce instead of sugar or sweetener will work just as well…I tend not to use any sugar or sugar substitutes whenever possible.

    Thank you!

    Reply
    • EricaErica

      September 21, 2012 at 8:49 pm

      Yes to the canned pumpkin. I haven’t experimented with applesauce, but I know others usually replace have of the sweetener.

      Reply
    • AvatarOlivia

      November 1, 2014 at 12:54 pm

      Hi! Unfortunately, I tried making this with applesauce instead of honey and it tasted really really bad. Like an apple pumpkin bread- and those flavors do not match!

      Reply
  19. AvatarNikki Myers

    December 10, 2011 at 6:42 am

    This was just lovely, and especially with almond flour. I haven’t had much luck in the past making a “bread” out of almond flour. You’ve given me hope LOL. Thanks for sharing this.

    Reply
  20. AvatarClaire Patty

    November 18, 2011 at 12:32 pm

    Your puppy is soooo cute!! What kind of dog is it? And your pumpkin bread looks great too. Yum!

    Claire

    Reply
    • EricaErica

      November 18, 2011 at 7:47 pm

      thanks. He’s as exhausting as he is cute. Australian Shepherd.

      Reply
  21. AvatarLexie | Lexie's Kitchen

    November 13, 2011 at 7:39 pm

    Beautiful bread and beautiful puppy! I’d be distracted, too : )

    Reply
  22. AvatarMollie Frances

    November 13, 2011 at 12:51 pm

    This looks so good! I linked to it in my post for Orange Pumpkin Bread. I am also enamored with your dogs!

    http://www.thealmondflower.com/2011/11/grain-free-gluten-free-of-course-and.html

    Reply
  23. AvatarJenny

    November 8, 2011 at 10:43 pm

    I made the first pumpkin recipe but added some coconut flour to it and cut the honey in third. It turned out so yummy and the consistency of bread. I didn’t even try the original. I’ve taken to combining almond flour and coconut flour in most all recipes because the texture feels more like real bread than either one alone. I plan to try this new recipe too. Thank you for your site and wonderful recipes.

    Reply
    • EricaErica

      November 9, 2011 at 12:05 am

      Great idea, mixing flours. I’ll try that next time.

      Reply
  24. AvatarCatherine Brown

    November 8, 2011 at 7:28 pm

    Love the pup. I have a blue Aussie. They are the best. Can’t wait to try this one. Made the first one and everyone LOVED it.

    Reply
  25. AvatarYadsia @ShopCookMake

    November 7, 2011 at 11:33 am

    What a cute puppy! I have a dog too, that does like to play with my feet while I’m in the middle of a shoot

    Reply
  26. AvatarTerry

    November 7, 2011 at 6:34 am

    I understand how hard it is to take food pictures with a dog as well. You have a very cute pooch there.

    Reply
  27. AvatarMichelle

    November 7, 2011 at 6:25 am

    I love your recipes. I get totally into different things also. I love your recipes. We noticed the first was very gooey, delicious and we ate it quickly,..BUT I plan to make more pumpkin bread today and your recipe is timely. MY daughter, freshman in HS made your first recipe. THANKS!! I bought 2 pumpkins and will try and follow your directions for making pumpkin from scratch. I hate using cans, even organic because of the toxins in can, ONLY use Eden beans occasionally, at least none of the worst toxins in those….but still don’t like using those..One bad experience soaking beans..but need to try again..
    anyway, We really appreciate your recipes and don’t even look elsewhere. Your website is our familys favorite

    Reply
    • EricaErica

      November 7, 2011 at 7:45 am

      Thanks – so nice to hear!

      Reply
  28. AvatarGluten Free Chef on Facebook

    November 6, 2011 at 9:01 pm

    Looks great, have shared it and I will be baking this one.

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

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Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
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    2  300  150
    3  325  170
    4  350  180
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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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