• The Easiest Almond Flour Pumpkin Bread (vegan + paleo)

    The Easiest Almond Flour Pumpkin Bread made with all vegan and paleo ingredients for a simple and healthy pumpkin loaf.

    The Easiest Almond Flour Pumpkin Bread made with all vegan and paleo ingredients for a simple and healthy pumpkin loaf with no added sugar.

    The Easiest Almond Flour Pumpkin Bread made with all vegan and paleo ingredients for a simple and healthy pumpkin loaf.

    A few weeks ago I shared my Classic Gluten-free Pumpkin Bread.

    And needless to say, that recipe has been one of the most popular on the blog to date.

    I have received a ton of comments about substitutions for it. More than usual, which I’m not entirely sure why. Usually I receive a few here and there but there was influx on how to make that pumpkin loaf both grain-free and vegan.

    So here we are friends!

    A few weeks and tries later, we have the Easiest Almond Flour Pumpkin Bread at our fingertips.

    I use a small handful of ingredients to create this loaf. It is a little moist on the inside (almond flour absorbs more liquid ingredients than grain-based flours) and also has zero added sugar!

    Here are the key ingredients you will need to whip this loaf up!

    • Flax egg. Instead of pasture-raised eggs. I would assume they work as well in here but I haven’t tried.
    • Organic unsweetened pumpkin. The star of the show!
    • Garden of Life Organic Extra Virgin Coconut Oil. 99% of my baking recipes include this oil
    • Garden of Life Organic Ground Flaxseed. Since we aren’t using a grain-based flour, I wanted to add a bit more of something to bulk this up and make the texture less “wet”.
    • Almond flour. I use the Trader Joe’s brand. Please do not use almond meal! I also haven’t used coconut flour. Please refer to this blog post before subbing coconut flour

    I personally enjoy both of the pumpkin breads and also my Paleo Chocolate Chip Pumpkin Bread. But this one is better for Ezra since there isn’t any added sugar in it too!

    Hope you guys enjoy this recipe as much as we have 🙂

    The Easiest Almond Flour Pumpkin Bread made with all vegan and paleo ingredients for a simple and healthy pumpkin loaf.The Easiest Almond Flour Pumpkin Bread made with all vegan and paleo ingredients for a simple and healthy pumpkin loaf.

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    The Easiest Almond Flour Pumpkin Bread

    The Easiest Almond Flour Pumpkin Bread made with all vegan and paleo ingredients for a simple and healthy pumpkin loaf.

    4 from 1 reviews

    The Easiest Almond Flour Pumpkin Bread made with all vegan and paleo ingredients for a simple and healthy pumpkin loaf with no sugar added.

    • Author: Rachel
    • Prep Time: 5 mins
    • Cook Time: 60 mins
    • Total Time: 65 mins
    • Yield: 8 slices 1x

    Ingredients

    Instructions

    1. Preheat oven to 350 degrees and line a bread dish with baking sheets (helps prevent sticking!) and grease the ends of the dish too
    2. In a large bowl, cream together the pumpkin, coconut oil, flax eggs and milk until smooth and creamy
    3. Mix in the flour, flaxseed, baking powder and spices until smooth
    4. Pour into bread dish and bake for about 60 minutes (or until toothpick comes out clean when you stick in center!)
    5. Allow to cool (if you can ha!) and slice

    Notes

    *Store leftovers in fridge for 5 days or freeze for longer

    *If nut-free, please try this Classic Gluten-free Pumpkin Bread instead

    *Can also use pasture-raised eggs instead of flax egg

    *I haven’t tested other flours in this. Coconut flour will not be a 1:1 sub.

    xx, Rach

    Thank you Garden of Life for partnering with me for this post! It means so much to me to collaborate with brands I love and believe in.

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    6 Comments

  • Reply Krista November 7, 2019 at 12:37 am

    Is it okay to add chocolate chips to this? Just wanted to make sure it wont impact texture or anything like that. So excited to try this!

    • Reply Rachel November 13, 2019 at 12:56 pm

      of course!!! enjoy!

  • Reply Rachel November 18, 2019 at 3:11 pm

    Loved the consistency and they were really easy to make which was awesome. But they were totally flavorless. I used 2 eggs instead of the flax egg, but I used ground flaxseeds for the other part of the recipe. I had to add a ton of maple syrup to get my kids to eat them this morning.

    • Reply Rachel November 18, 2019 at 4:18 pm

      hi rachel! you can absolutely add maple syrup or more spices if you prefer!

  • Reply Leah November 29, 2019 at 5:28 pm

    Super moist and a hearty texture. I added a few teaspoons of liquid stevia for sweetness and to keep it keto/sugar free. Will definitely make again, perhaps with chocolate chips or some other mix-in next time. Thanks!!

    • Reply Rachel December 1, 2019 at 2:35 pm

      awww yay !!!! thank you for sharing

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