The Ultimate Fall Pumpkin Bread
This cozy, gluten-free pumpkin bread is made with a blend of almond and oat flours and naturally sweetened with maple syrup. It’s packed with fiber, healthy fats, and warm fall spices, making it a perfect stress-supportive, blood sugar–friendly breakfast or afternoon treat.
Equipment
- mixing bowl
- whisk
- loaf pan
- measuring cups and spoons
- parchment paper optional
Ingredients
Dry ingredients:
- 1 ½ cups almond flour
- ½ cup oat flour blend rolled oats until fine
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp sea salt
Wet ingredients:
- 1 cup pumpkin puree not pumpkin pie filling
- 2 large eggs or flax eggs for vegan option
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil or avocado oil
Optional add-ins:
- ½ cup chopped walnuts or pecans
- ¼ cup dark chocolate chips or raisins
- ¼ cup pumpkin seeds pepitas
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together all dry ingredients: almond flour, oat flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
- In a medium bowl, whisk wet ingredients: pumpkin puree, eggs, maple syrup, vanilla extract, and melted coconut oil.
- Combine wet and dry ingredients and stir until just mixed—do not overmix.
- Fold in optional add-ins, if using.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Video
Notes
Storage Tips:
- Store at room temperature for up to 3 days in an airtight container
- Refrigerate for up to a week
Nutritional Information per serving (will vary depending on ingredients used):
Carlories: 239 Fat g: 16g Carbohydrates: 20g Protein: 7gServings: 10
Calories: 239kcal