Pumpkin Pecan Cinnamon Swirl Bread


Why I love this delicious pumpkin bread recipe:

  • so easy to make and comes together in just ONE bowl with NO mixer required.

  • way healthier and better than Starbucks Pumpkin Bread

  • Made with wholesome grain-free, paleo and gluten-free ingredients that you can enjoy as a healthy breakfast, an afternoon snack or after dinner dessert.

  • made with with simple ingredients you most likely already have in your kitchen pantry.

  • full of cozy warm spices & perfect snack with an aftenoon Latte or Cup of Tea!

This is what you need:

  • 2 large eggs

  • 1 cup pumpkin puree (NOT pumpkin pie filling)

  • 1/4 cup drippy almond butter , fresh drippy almond butter works best. Be sure not to use near the bottom of the jar. **May sub with another creamy nut or seed butter of choice.

  • 1/3 cup pure maple syrup , may sub with sugar-free liquid sweetener for keto (Lakanto)

  • 1/4 cup coconut oil , melted and slightly cooled

  • 1.5 tsp pure vanilla extract

  • 1.5 cups superfine blanched almond flour

  • 2 tbs coconut flour

  • 1 tbs pumpkin pie spice

  • 1 tsp baking powder

  • 3/4 tsp baking soda

For the Swirl:

Combine 1/4 cup coconut sugar & 1 TBSP cinnamon


For the Topping:

  • 1/3 cup chopped pecans OR walnuts , may sub with dairy-free chocolate chips, if desired.

First timer for this super easy pumpkin bread:

Follow the step-step recipe exactly as written:


  1. PREP LOAF PAN AND PREHEAT OVEN: Preheat the oven to 350ºF. Grease a 8″x4″ loaf pan, and line with parchment paper.

  2. MIX THE WET INGREDIENTS: In a large bowl, beat the eggs until fluffy then add the pumpkin puree, nut butter, maple syrup, coconut oil and vanilla. Mix well until fully combined.

  3. ADD THE DRY INGREDIENTS: Stir in the almond flour, coconut flour, pumpkin pie spice, baking soda and baking powder and mix until combined.

  4. TRANSFER BATTER TO PAN: Pour the batter into the prepared loaf pan. Top with chopped nuts.

  5. BAKE: Bake in preheated oven for 44 – 52 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

  6. COOL: Remove pan from oven and loaf to cool in pan for 20 minutes before slicing.

Pretty darn easy...eh?


Now slice it up & enjoy!


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