Next-Level Almond Flour Pumpkin Bread (Not Dense)

If you have been disappointed by almond flour bread recipes, then this gluten-free version made with pumpkin will be a game changer! I've perfected the tricks of baking gluten-free recipes with almond flour, including how to avoid a dense, heavy crumb in pumpkin bread, boosting a light, fluffy texture, and making a cinnamon streusel topping that will make your taste buds sing!

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Author Melissa Erdelac

Ingredients

Almond Flour Streusel

⅔ cup (64 g) blanched almond flour
4 tablespoons (52 g) melted butter may sub ghee or coconut oil
¼ cup (57 g) packed light brown sugar
¼ cup (28 g) chopped pecans or sliced almonds
½ teaspoon ground cinnamon
1 egg yolk

Pumpkin Bread

1 cup (245 g) canned pumpkin Libby's brand recommended
3 large eggs
½ cup (114 g) packed light brown sugar
¼ cup (55 g) oil any preferred
1 teaspoon vanilla extract
2 cups (200 g) blanched almond flour
¼ cup (34 g) cornstarch or tapioca starch
2 teaspoons pumpkin pie spice see recipe notes for substitues
2 teaspoons baking powder
¼ teaspoon salt

Instructions

Preheat the oven to 350°F. Grease a 8 ½ X4 ½ loaf pan. For easy removal, fold a long piece of parchment paper to fit into the bottom with the overhang coming up off the sides. This will allow you to lift the bread out of the pan without the streusel coming off. (See image in post.)
Spread the canned pumpkin in a thin layer on a plate. Lay a paper towel over the top and press gently to soak up moisture. Discard the paper towel and repeat with a new paper towels, about 4-5 more times, or until the paper towels soaks up less moisture. (The paper towel won't ever be completely dry, but you will notice it getting less wet.) This reduces extra moisture, making a fluffier bread. Leave the paper towel on and set it aside while you make the streusel topping.
1 cup canned pumpkin
For the streusel, in a small bowl combine all the ingredients. Set aside.
⅔ cup blanched almond flour, 4 tablespoons melted butter, ¼ cup packed light brown sugar , ¼ cup chopped pecans, ½ teaspoon ground cinnamon, 1 egg yolk
For the bread, in a large bowl whisk together the pumpkin, eggs, brown sugar, oil, and vanilla until well combined.
3 large eggs, ½ cup packed light brown sugar, ¼ cup oil, 1 teaspoon vanilla extract
Stir in the almond flour, cornstarch, pumpkin pie spice, baking powder, and salt.
2 cups blanched almond flour, ¼ cup cornstarch, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, ¼ teaspoon salt
Pour into the prepared loaf pan and spread evenly. Scatter the streusel topping over the batter.
Bake on the middle rack for 50-55 minutes, or until a knife inserted in the middle, past the streusel comes out without wet batter. I loosely tented foil over the top for the last 15-20 minutes so the crumb topping does not become too browned before the bread is done. Tip: It's better to error on the side of slightly over baking with almond flour to make sure all the moisture has evaporated.
Cool in pan for 10 minutes and lift out with parchment handles to cool on wire rack before slicing.

Notes

Pumpkin Pie Spice

If you would like to make your own, add 1 ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and ⅛ tsp ground cloves for this recipe.

Nutrition