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Almond Flour Pumpkin Bread

This loaf is my IDEAL pumpkin bread loaf for this fall season! Made with gluten-free almond flour, pumpkin puree, coconut oil, cloves, cinnamon and nutmeg! I like a simple loaf packed with spices but you can also add in chocolate chips to melt in and on top!
Course Baking
Cuisine Baking
Keyword pumpkin, pumpkin bread, pumpkin loaf
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Author Winnie Liong


  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup coconut oil softened
  • 1/4 cup almond butter creamy
  • 3/4 cup coconut sugar
  • 2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cloves
  • 2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sea salt


  • Preheat oven to 350F. Prepare loaf pan with spray or parchment paper liner.
  • In a large mixing bowl, mix together pumpkin, eggs, melted coconut oil and almond butter.
  • Mix in almond flour, baking soda, baking powder, cloves, cinnamon, nutmeg and sea salt.
  • Transfer to loaf pan and bake for 55-60 minutes or until a toothpick comes out clean!
  • Allow to cool in pan for 5 minutes before transferring to cooling rack to cool for 20 minutes before slicing!


**The cloves + nutmeg can be replaced with 2 teaspoons pumpkin pie spice. I found both versions to be just as delicious!