Pumpkin and fall clearly have a love affair. So many pumpkin recipes are featured this time of year it’s almost hard to pick one. See what I’m talking about? I like pumpkin but I honestly only seem to cook with it this time of year. Nothing wrong with seasonal baking, even if the pumpkin comes from a can right?! I decided to go with a pumpkin loaf. And once again, for all those who can’t handle gluten, this one’s gluten free. It incorporates almond flour, one of my favorite gluten free baking choices and is somewhat reminiscent of my recipe for my Sunday morning banana muffins featured here.

Pumpkin is a super seasonal storehouse of many anti-oxidant vitamins such as vitamin A, C and E. Just one cup of cooked pumpkin contains more than 200% of your recommended Vitamin A! Not too shabby. You can use fresh pumpkin or canned in this recipe. If using canned, be sure to buy plain, unsweetened.


The recipe is simple, quick and lasted for most of the week once baked. It tasted of fall, spices and warm nuttiness.


  • 1 1/2 cup pumpkin
  • 3 large eggs
  • 1 tbsp vanilla
  • 1/4 cup honey
  • 1/4 cup of pecans + 2 tablespoons for the topping
  • 1/4 cup coconut oil (solid, not melted)
  • 2 cups almond flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
 NOTE: I added a bunch more pumpkin pie spice, cinnamon and added a bit of maple syrup in addition to honey.
Preheat oven to 350. Blend together pumpkin, eggs, vanilla, honey and coconut oil. Add in flour, salt, cinnamon, pumpkin pie spice, baking soda, pecans and mix well.
Pour into well greased 5×9 loaf pan, top with additional pecans and bake for 50 minutes (mine was closer to an hour, but i started checking 40 min in).  You really want to make sure you cook it until a fork or toothpick comes out completely clean. This will really depend on your individual oven. I also wouldn’t add any additional ingredients with liquid (ex. applesauce or something similar).
 The pumpkin creates an extremely spongy loaf so you don’t want to make it too gooey. Mine came out perfectly but I had to cook it a little longer than expected.
When cooled, it’s time to slice up! This bread was delicious with a dollop of butter and a tiny bit of honey. Fall delight. Enjoy.


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