Healthy Pumpkin Bread

I know, I know…It’s still August and I’m already posting a recipe with pumpkin. BUT…like I said yesterday, if school is going to start early, I’m diving head first into pumpkin everything! 🙂 I also wanted to share this recipe for everyone to be able to pin it make it once fall actually rolls around! 😉

I debated about adding the word, “healthy” to this recipe because I really try to make most of my recipes with clean and healthy ingredients. But it felt completely necessary because this recipe contains so many beneficial and healthy ingredients that I just couldn’t resist. It’s oh so flavorful and basically creates a fall party in your mouth. See for yourself. 😉 

Some of my fall favorites pictured: Pumpkin Spice Candle/The Year of Cozy Book


  • 1 cup pumpkin puree
  • 2 eggs
  • 1/4 cup maple syrup
  • 3 Tbsp coconut oil (melted)
  • 1 tsp vanilla extract
  • 2 cups almond flour
  • 1/4 cup organic coconut palm sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 Tbsp ground flax seed
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp pumpkin pie spice

What to do:

Preheat oven to 350 degrees F. In a large-sized bowl, combine all dry ingredients. Stir together and set aside. In a medium-sized bowl combine all wet ingredients and whisk. Add to dry ingredients and whisk together. Grease pan (I used butter) and pour batter into a loaf pan. Bake for 55 to 60 minutes or until you can stick a toothpick in and it comes out clean.

Best served with milk or coffee. 😉