Spiced Pumpkin Bread

September 25, 2014

spiced_pumpkin_bread_5Yes, yet another pumpkin-based recipe is hitting the internet universe. I love having a piece of warm pumpkin bread with a little bit of butter and a creamy cup of hot coffee – it screams all things fall. I am willing to admit, I am basic. But this pumpkin bread recipe is slightly different, using almond flour as a base to make it higher in protein and naturally gluten free. I love using almond flour for baking as it tends to be naturally moist and hearty, while giving you a more nutrient dense bread as a result. This pumpkin bread recipe could easily be turned into to muffins as well.spiced_pumpkin_bread




1 cup almond flour/meal

1/4 teaspoon salt

1/4 teaspoon baking soda

1 tablespoon cinnamon

1 teaspoon nutmeg


2/3 cup pumpkin puree

2 tablespoons honey

2 tablespoons maple syrup

3 eggs



Preheat your oven to 350º.

In a large bowl, combine all the dry ingredients and mix well.

Add the wet ingredients to the dry and mix until smooth and clump-free.

Pour batter into a well-greased* bread pan.

Bake for 35-45 minutes.

Let cool for 30 minutes**


*I like to grease the pan with coconut oil, though butter or a non-stick spray will work as well.

**30 minutes is ideal, but I am know to sneak a piece after 10 minutes!





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