Almond Flour Olive Oil Pumpkin Loaf
Made with simple ingredients and bold flavor, this Almond Flour Olive Oil Pumpkin Loaf has become my favorite fall bake.
Table of Contents
The Almond Flour Olive Oil Pumpkin Loaf recipe blends almond flour richness and olive oil moisture into one perfectly spiced loaf. It is light, tender and flavored, a quick pumpkin loaf that feels homemade even if it starts with a box mix. The olive oil gives it a silky texture while the almond flour mix keeps it naturally gluten and grain free.
It is a moist pumpkin loaf with olive oil and almond flour that takes minutes to make. Serve it warm with a cup of coffee, add melted dark chocolate after baking, or gift it as a cozy fall treat that everybody will love.
Don’t miss our favorite pumpkin recipes: the Moist Pumpkin Muffins with Cream Cheese Swirl, the Pumpkin Magic Custard Cake, and the popular Pumpkin Muffins from Trader Joe’s Pumpkin Bread and Muffin Mix
🎃 Why This Recipe Works
- Made with almond flour: adds a soft, nutty texture and keeps the loaf naturally gluten and grain free.
- 🍈 Olive oil for moisture: creates a rich, tender crumb and a perfectly balanced savory flavor. It is also dairy-free!
- Simple Mills box mix shortcut: saves time while delivering consistent results every time. You don’t even need to add pumpkin puree.
- Foolproof and versatile: the loaf is great plain, dusted with powdered sugar, topped with a quick glaze or melted dark chocolate.
- 🍂 Perfect for fall baking: warm spices and pumpkin aroma fill your kitchen with cozy fall vibes.
📝Ingredients
- 📦 Simple Mills Almond Flour Pumpkin Muffin & Bread Baking Mix
- 🍈 Olive oil
- 💧 Water
- 🥚 Eggs
🕐How to make this recipe
⤵️Be sure to check out the full recipe and ingredient list at the recipe card below
In a large bowl, combine eggs, water, and olive oil and Simple Mills Almond Flour Pumpkin Muffin & Bread Baking Mix
Pour batter in a loaf pan
Bake for 15 minutes. Then cover loosely with foil and bake an additional 23-33 minutes. Cool 10 minutes before removing from the pan
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Do you like loaf breads and cakes? Try our Banana Bread with Walnuts and Pecans
🍞 Baking Tips for the best Almond Flour Olive Oil Pumpkin Loaf
- 🍈 Use good olive oil: a light or mild olive oil keeps the flavor smooth without overpowering the pumpkin.
- Don’t overmix: stir just until combined to keep the loaf tender.
- As this recipe is made from a box mix, stick with the box mix instructions. You can make a few safe swaps if you wish. I chose to use olive oil.
FAQs about this recipe
Can I make this Pumpkin Loaf recipe without the Simple Mills mix?
You can, but the mix gives structure and balance to the almond flour. If you prefer homemade, you can create your own recipe. Use a base of almond flour, pumpkin purée, baking soda, and warm spices. The texture may vary slightly.
Can I use another oil instead of olive oil?
The box mix states oil so you can use any oil you want. Substitute avocado oil or a light vegetable oil, but olive oil adds a lovely depth of savory flavor that pairs perfectly with pumpkin.
How should I store this almond flour pumpkin loaf?
Once cooled, store the loaf in an airtight container at room temperature for up to 3 days. Because it’s made with olive oil, it stays moist longer than butter-based cakes. For longer storage, refrigerate for up to 5 days.
Can I freeze this pumpkin loaf?
Yes! Slice it first, then wrap each slice tightly in plastic wrap and store in a freezer-safe bag. It’ll keep for up to 3 months. Thaw at room temperature or warm slightly before serving.
📖RECIPE CARD
Almond Flour Olive Oil Pumpkin Loaf
Ingredients
- 1 Simple Mills Almond Flour Pumpkin Muffin & Bread Baking Mix
- 3 eggs
- 1/2 cup water
- 1/4 cup olive oil
Instructions
- Heat oven to 325℉
- Whisk eggs, water, and olive oil in a large bowl
- Add baking mix; whisk until well blended
- Pour batter into a lightly greased 8 x 4-inch loaf pan
- Bake for 15 minutes. Then cover loosely with foil and bake for an additional 23-33 minutes or until center of loaf bounces back when pressed
- Cool for 10 minutes before removing from the pan
- Cut in slices and serve!
Notes
- Make sure that you cover loaf with foil and bake for an additional 23-33 minutes or until center of loaf bounces back when pressed
- You can add chocolate chips or nuts in the batter if you wish
- You can sprinkle unsalted pumpkin seeds and chopped pecans on loaf before baking
- You can drizzle melted dark chocolate after baking
