Cinnamon Scented Pumpkin Bread with Roasted Pecans

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  • 2 cups almond flour
  • 1 Tbsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp Himalayan pink salt
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup (optional)
  • 1/4 cup melted coconut oil
  • 2 eggs
  • 1/4 cup plant based milk (I use flax)
  • 1 tsp apple cider vinegar
  • 1 tsp Vanilla Extract
  • 1/2 cup lightly Roasted Pecans (optional)


Preheat oven 350°F.
  1. Put 1/2 cup raw pecans on a small cookie sheet and roast in oven for 10 minutes.
  2. Mix pumpkin, maple syrup, melted coconut oil, eggs, coconut milk, vanilla and apple cider vinegar.
  3. Slowly add in flour, spices, baking soda and salt.
  4. Stir to combine and pour into standard size loaf pan covered with baking paper.
  5. Bake for 30-40 minutes.
  6. Cool completely, remove from Pan, cover and store in fridge up to 5 days. Enjoy!!!
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