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Pumpkin Almond Bread

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Pumpkin almond bread with crunchy slivered almonds and a distinct pumpkin taste.

Pumpkin Almond Bread

As I mentioned before, probably in most of my pumpkin posts, I looooooove pumpkin. So much! So completely!

So if you, like me, have a soft spot for pumpkins, you will definitely love this bread. It is sweet and comforting, so soft yet surprisingly chewy due to those nice slivered almonds.

And for a different kind of pumpkin bread, try the Pumpkin Almond Flour Bread, it is amazing! Or the Pumpkin Fruitcake!

Pumpkin Almond Bread

What makes this bread special?

Unlike other sweets baked with pumpkin puree which retain that sweet, creamy puree taste, this cake is made with grated, raw pumpkin.

This has an influence on the taste of the bread, you will actually smell and taste that typical, fresh pumpkin taste, which makes it a wonderful change from the differently delicious sweetness and “heaviness” of baked goods using baked pumpkin.

It is a simple recipe, made in no time, actually, the most laborious part of it is grating the pumpkin. With a food processor, you will have that done in no time as well.

If you use a Hokkaido pumpkin, you will not even have to peel it. So, if you are a pumpkin fan, give it a try and tell me if you liked it.

Pumpkin Almond Bread

Tips for making raw pumpkin bread

  • It is essential that you use a flavorful sort of pumpkin. Hokkaido, also known as red Kuri squash is always my first choice, I have yet to find another sort that has more flavor.
  • Another great thing about Hokkaido is that you don’t have to peel it, just wash and dry it well.
  • Always use a digital kitchen scale in baking, it makes a lot of difference. (Amazon affiliate link)
  • Preheat the oven, the baking powder will lose its power if left to wait for the oven to get hot, the batter needs to go into the oven immediately.
  • Make sure that the bowl and the beaters used to beat the egg whites are very clean, any trace of fat will prevent the whites from getting stiff.

How to store?

The pumpkin almond bread keeps well for at least 3-4 days. Keep it wrapped in a clean kitchen towel or in an airtight container at room temperature. If kept refrigerated, it will be fine for at least 2 extra days.

More sweet bread recipes:

Blackberry Rhubarb Bread

Plum Pull Apart Bread

Vegan Banana Bread

Breadcrumb Cake

Cinnamon Zucchini Bread

pumpkin cake with almonds

Pumpkin Almond Bread

Pumpkin almond bread with crunchy slivered almonds and a distinct pumpkin taste.
5 from 1 vote
Print Pin Share Grow Rate
Course: Cakes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 1 loaf
Calories: 261kcal
Author: Adina


  • Mixer
  • Loaf pan, about 30 cm/ 12 inches long.


  • 400 g Hokkaido pumpkin 14 oz
  • 250 g all-purpose flour 8.8 oz/ 2 cups
  • 2 teaspoons baking powder
  • 100 g slivered almonds 3.5 oz/ 3/4 cup
  • 3 eggs medium in Germany, large in US
  • 250 g granulated sugar 8.8 oz/ 2 1/4 cup, divided
  • 120 g unsalted butter 4.2 oz/ 1/2 cup, soft
  • 1 teaspoon vanilla extract


  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Grease and flour a loaf pan, about 30 cm/ 12 inches long.
  • Grate the pumpkin; no need to remove the peel if using Hokkaido. Then, mix the flour and the baking powder and sift them.
  • Beat egg whites: Divide the egg yolks from the egg whites. Whisk the egg whites until stiff, slowly add half of the sugar and continue whisking until the egg whites are glossy and stiff.
  • Make the batter: In another bowl, beat together the very soft butter and the remaining sugar until everything is pale and frothy, about 8 minutes. Incorporate the egg yolks and the vanilla extract shortly, then fold in the egg whites. Fold in the sifted flour, baking powder, pumpkin, and slivered almonds.
  • Bake: Pour the mixture into the prepared loaf pan and bake in the preheated oven, on the lowest part of the oven, for about 60-70 minutes, until a skewer inserted comes out moist but clean.
  • Cool: Leave the cake in the pan for about 15 minutes, then remove it and let it cool on a wire rack. Sprinkle with icing sugar before serving, if you like.


Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).


Serving: 1slice | Calories: 261kcal | Carbohydrates: 35g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 58mg | Sodium: 176mg | Fiber: 2g | Sugar: 19g
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!


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Recipe Rating


Wednesday 9th of November 2016

what an interesting and unique bread! i'll bet the texture is SO pleasing!

Dawn @ Girl Heart Food

Tuesday 8th of November 2016

I do have a soft spot for pumpkin and definitely for bread and this sounds wonderful! Bet this would be lovely fresh out of the oven with some butter and maybe some honey :)

Nicoletta @sugarlovespices

Sunday 6th of November 2016

I am a pumpkin and all squashes lover! We add it in many of our dishes, sweet or savory, this time of the year, so I can understand ;-) . This bread is beautiful and delicious!

Kathy @ Beyond the Chicken Coop

Sunday 6th of November 2016

I love pumpkin and I think this pumpkin bread looks delicious. I really love that you've added almonds!