Pumpkin Bread



  • 3 Eggs (organic/pasture raised, if possible)

  • 3/4 cup Unsweetend Almond Butter

  • 1/3 cup Maple Syrup

  • 1/2 cup Pureed Pumpkin

  • 3 tbsps Coconut Oil

  • 1/2 Lemon (juiced)

  • 1/4 cup Coconut Flour

  • 2 tsps Cinnamon

  • 1 tsp Nutmeg

  • 1/3 tsp Baking Powder

  • 1 1/2 tsps Ginger (grated)

  • 1/4 tsp Sea Salt

  • 2 tbsps Ground Flax Seed


  • Preheat oven to 350. Lightly grease a loaf pan or line it with parchment paper.

  • In a blender or food processor, combine your eggs, almond butter, maple syrup, pumpkin puree, coconut oil and lemon juice. Blend until smooth and creamy. (can also mix with hand mixer)

  • Add the coconut flour, cinnamon, nutmeg, baking powder, ginger, flax and sea salt. Blend again until smooth.

  • Transfer the batter into the loaf pan. Bake for 40 to 45 minutes. (Test with a toothpick. It will come out clean when the loaf is finished.)

  • Remove the loaf from the oven and allow to cool in the pan for at least 15 minutes. Remove from the pan and let cool entirely before slicing. Enjoy!


  • Store in an airtight container in the fridge for 4 to 5 days. If not eating right away, wrap and store in the freezer.

  • Prefer muffins? Bake in a muffin tin instead of a loaf pan. Baking time will decrease to 30 to 40 minutes.

  • Make it Sweeter by stirring in a handful of dark organic chocolate chips to the batter before baking (I love Enjoy Life and Pascha)