Grain Free Pumpkin Spice Loaf


Grain Free Pumpkin Spice Loaf

Fall, personified in this warming, perfectly sweetened and spiced Pumpkin Loaf. Healthy enough for breakfast or dinner, make a few batches at a time because it will get GOBBLED up!
Servings 10 slices


  • 3/4 cup pumpkin puree
  • 1/4 cup full fat coconut milk
  • 1/2 cup maple syrup
  • 4 large eggs room temperature
  • 1 1/2 cups blanched almond flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 4 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 2/3 cup pecans roughly chopped
  • Optional: 1/2 cup white chocolate chips


  • Preheat oven to 350 and line a loaf pan with parchment paper. In a mixing bowl, whisk together pumpkin puree, coconut milk, maple syrup and eggs.
  • In a large mixing bowl, stir together almond flour, coconut flour, baking soda, cinnamon, nutmeg and sea salt.
  • Add wet ingredients into dry and stir to incorporate. Stir in pecans and white chocolate chips if using (save a few to sprinkle on top). Empty batter into a loaf tin and bake for 50 minutes or until a toothpick comes out clean (start checking around 40 minutes).
  • Cool in the tin for 20 minutes, then carefully remove and cool another 20 minutes on a cooling rack before slicing and serving. Leftovers will keep at room temperature up to 72 hours, in the fridge 1 week or frozen 3-4 months.
Course: baked goods, Breakfast, Snack
Cuisine: American
Keyword: autumn, breakfast bake, Dairy Free, Gluten Free, grain free, healthy breakfast, healthy snack, pumpkin loaf, pumpkin spice, quick bread

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