Almond Flour Pumpkin Loaf
This almond flour pumpkin loaf is the perfect naturally gluten-free fall treat! It’s made with lots of pumpkin, and a pumpkin spice glaze.
Table of contents
Why you’ll love this Almond Flour Pumpkin Loaf
When fall rolls around, I am all in on pumpkin! I have recipes for pumpkin muffins, pumpkin cookies, pumpkin pie dip and more! Most of us wait all year for cozy pumpkin-flavored desserts, and this is one of those recipes that’s worth waiting for. Moist, full of fall flavors, and topped off with a pumpkin spice glaze… yum!
Here’s why you’re going to make this every year…
- Naturally gluten-free. You don’t have to take a regular pumpkin bread recipe and modify it to be gluten-free! This recipe is gluten free with almond flour as the main flour, and oat flour to help add some extra softness to the texture.
- A pumpkin spice glaze. This glaze sets the pumpkin loaf apart giving it the perfect sweet, pumpkin spice flavor!
- Dairy-free too! Not only is it gluten-free, but it’s totally dairy free too! It’s perfect to serve to any group.
Ingredients for Almond Flour Pumpkin Loaf
See the recipe card below for full information on ingredients and quantities.
| Ingredient | What it does | Potential swap |
| Pumpkin puree | This is the main ingredient for that fall flavor! | I wouldn’t swap this out. |
| Coconut sugar | This is the sweetener for the pumpkin loaf! | You could use brown sugar. |
| Coconut yogurt | This adds moisturizer to the loaf. | You can use other unflavored yogurts. |
| Eggs | Eggs help bind the loaf together and give it a rise. | I haven’t tried to swap this, but a gelatin egg would be next best. |
| Almond flour | This is the main flour in the recipe that forms the basis of the loaf. | I haven’t tested any other flours in place of the almond flour, but tigernut flour is usually the closest swap. |
| Oat flour | This helps act as a binder and is less dense than the almond flour. Be sure to use a gluten-free oat flour! | I haven’t tried to swap this, but more almond flour would be the next best option. |
| Baking powder | This helps the cake rise. I like to use a grain-free baking powder! | You can make a homemade baking powder. |
| Pumpkin pie spice | This adds that signature pumpkin spice flavor. | You can also just use cinnamon, or your own pumpkin spice blend. |
| Powdered sugar & almond milk | This plus pumpkin pie spice makes the glaze for the loaf. | You could leave off the glaze or make an AIP friendly glaze with coconut butter, coconut oil, and maple syrup. |
How to Make Almond Flour Pumpkin Loaf
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Using a large bowl, whisk the pumpkin, sugar, yogurt, vanilla and eggs together. In a separate bowl, combine the flours, spices, salt, and baking powder. Add the wet and dry ingredients.
Step two. Fold until a smooth batter forms.
Step three. Pour the batter into the prepared loaf pan and transfer to the oven to bake.
Step four. Remove from the oven and allow to cool completely. Make the glaze and pour over pumpkin loaf. Enjoy!
If you tried this Almond Flour Pumpkin Loaf or any other recipe on my blog please leave a rating and let me know how it went in the comments below. Thanks for visiting!
Other Gluten-Free Pumpkin Desserts to Try…
Almond Flour Pumpkin Loaf
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Ingredients
For the pumpkin loaf
- 1 cup pumpkin puree
- ¾ cup coconut sugar
- ¼ cup coconut yogurt
- 1 teaspoon vanilla extract
- 3 eggs
- 1 ½ cups almond flour
- ½ cup gluten free oat flour
- 1 teaspoon grain free baking powder
- Pinch of salt
- ½ teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
For the glaze
- ½ cup powdered sugar
- 1 tbsp almond milk
- ¼ tsp pumpkin pie spice
Instructions
- Preheat the oven to 350 F and grease a loaf pan well. I like to add a strip of parchment paper to easily remove the loaf.
- Using a large bowl, whisk the pumpkin, sugar, yogurt, vanilla and eggs together.
- In a separate bowl, combine the flours, spices, salt, and baking powder.
- Combine the wet and dry ingredients and fold until a smooth batter forms.
- Pour the batter into the prepared loaf pan and transfer to the oven. Allow to bake for 35-40 minutes or until baked through and an inserted toothpick comes out clean.
- Remove from the oven and transfer to a cooling rack. Allow to cool completely.
- To make the glaze, sift the powdered sugar into a bowl, add the pumpkin spice, and stir in almond milk until a glaze forms.
- Pour the glaze over the pumpkin loaf and allow to set in the fridge for about 10-15 minutes before slicing and enjoying!
Would Greek yogurt be an okay substitute? I am looking forward to trying this recipe! Thanks!