Pumpkin Spice Bread – GF/Paleo/Almond Flour Based


This is a delicious recipe you can feel good about eating over the holidays as it is made with protein rich, gluten free almond flour (I get my almond flour from www.benefityourlife.com), lots of immune boosting spices and winter squash, and is low in sugar (only honey and stevia are used for sweeteners). I like a LOT of spice so if you don’t like as much pumpkin spice taste, just cut the spice in half. Please pay attention to this last sentence. Most people LOVE this bread but some have written in saying the spice is way too strong. If you don’t like as much spice flavor, cut the spice in half. I adapted this recipe from Elanaspantry.com Thank you, Elana!

4.6 from 39 reviews
Pumpkin Spice Bread made with Almond Flour
Prep time
Cook time
Total time
Variations: Pumpkin Walnut or Pecan Loaf - Add: ½ cup raw walnuts or pecans Sweet Potato Loaf – substitute sweet potato instead of pumpkin Pumpkin Muffins - Makes 10 muffins – bakes for approximately 22 min
Recipe type: Dessert
Serves: 1 loaf
  • 1 cup blanched almond flour
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
Spice Mix:
  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • ½ cup roasted pumpkin or winter squash
  • 3 eggs
  • 2-3 tablespoons honey
  • 1 tablespoon vanilla extract
  • ¼ teaspoon stevia drops (optional – this makes it slightly sweeter)
  1. Mix dry ingredients and spices together in medium-large sized bowl.
  2. Mix wet together in smaller bowl.
  3. Stir wet ingredients into dry and mix together until smooth.
  4. Pour batter into 2 small greased loaf pans or 1 large greased loaf pans.
  5. Bake in 350 degrees oven for approximately 40-45 minutes. Bread is done when knife inserted in center comes out clean.
  6. Remove from oven and cool on rack.


  1. says

    Amanda, I just wanted to let you know that I’ve made these about 20 times in the last 6 weeks. As a new mom (6-week old), I found that the abundant spices had a huge medicinal effect via my breast milk. My 2 week old had a bout of thrush in her mouth. It cleared up OVER NIGHT, from a white coating to ALL GONE and I believe this had a lot to do with the antiseptic properties of these particular spices. And, P.S. They’re DELICIOUS. I’ll be making these for the rest of my life, I am sure! Thanks again…

    • Amanda says

      Dear Katy,

      I am so, so happy to receive this message!! What great news. Yes, the spices in those muffins not only contribute to some great tasting muffins, but are quite medicinal as well. Thanks so much for sharing. I am so glad they have served you well! Many, many blessings to you and your new little one. Amanda

  2. Rayanne says

    I just made this recipe, with one change: I fermented the almond flour with a few tablespoons of whey mixed with water for 24 hours, then drained out the liquid and added the almond flour to the wet ingredients. It is delicious – very light and spongy. Since I am on my third month on the GAPS diet, I decided to play it safe by fermenting the almond flour, and I am pleased to report that it did not negatively effect the recipe.

    • Amanda says

      Hi Rayanne,

      Thanks for letting me know that this recipe came out successful after you fermented it. That is great to hear! Best of luck on GAPS.
      Many blessings and thanks for sharing, Amanda

  3. Courtney says

    Hi Amanda,
    I made two batches of this a week ago and absolutely loved it! My question for you is how well do you think these would freeze? My Nana is planning on make bread for family members this Christmas, and I wanted to share this recipe with her since it’s so delicious and simple. But I know she has a tendency to make things well in advance and store them in her freezer until she’s ready to give them away. Would these loaves survive and maintain their integrity after a thaw?

    • Amanda says

      Hi Courtney,
      I am so glad you loved this recipe! I have not experimented with freezing this particular loaf, but have frozen and defrosted my regular Almond Loaf with good results. Tell your nana that these loaves should be a good one to make ahead, freeze and then give out. And people will love them as they are lighter and healthier than the typical pumpkin bread. Please let me know the results. Thanks for your comment!

  4. Kelli says

    Thank you so much for sharing all your wonderful recipes and info.
    I haven’t tried this recipes yet but, I’m planning on making it for my Bunco group and I was even thinking of using it as a base for a Pumpkin bread pudding!
    I’ll let you know what everyone thinks.
    Thanks again,

    • Amanda says

      Hi Kelli, Yum, pumpkin bread pudding. Sounds delish! Please do let me know how your group likes it and if you make the bread pudding. Thanks for your sweet comment and stop back by again soon. Blessings, Amanda

    • Amanda says

      I have never experienced this bread being dry. You may want to check your oven with a thermometer to make sure it is baking at the temperature it says it is. Most ovens are off 25-50 degrees and this can greatly affect the outcome of your baked goods. If it is still dry, then try adding some coconut cream.

    • Amanda says

      Hi Ari,

      Yes, you can certainly double the recipe and make a bigger loaf. You would use the same baking temperature but adjust the time. I do not know the exact time so you will have to keep checking it until a knife inserted in the center comes out clean. I think I recall it taking about 30-35 min the last time I made this. Please let me know if you try this. Thanks and enjoy this delicious bread! Amanda

  5. San says

    Amanda, great recipe. I made the pumpkin spice recipe a few days ago – my husband and son loved it. Today, I made banana bread with this recipe and it turned out fantastic. I substituted 1 cup of banana for the 1/2 cup of pumpkin. Thanks!

      • San says

        Amanda, the batch of apple bread turned out perfectly. I used about 3/4 cup of pureed apple. The apple and spices blend so well together. I made another batch today – just came out of the oven – only this time I pureed my apples with some of my buttermilk leftover from my homemade butter making, so it’s not dairy-free (since we started drinking raw milk, we have NO problems with dairy). I doubled the recipe and used over a cup of applesauce, maybe 1 1/2 cups. I’m not good about measuring – more of a dump and bake kinda girl. This batch came out as more of a sponge cake – super moist AND delicious.

        On a side note, I heard you on the Patrick Timpone show and I’ve adopted your method for cooking liver and onions. Thank you so much for sharing all of your knowledge.

        • Amanda says

          Great, I am so glad to hear about this new recipe. I will try it for sure! Thanks so much for your kind words.

  6. says

    Amanda…made this recipes today. It turned out great. I had some leftover organic applesauce, so I made a second batch and substituted that for the pumpkin (and used 1 T of cinnamon instead of all the spices) and those loaves turned out wonderful as well. They’re very moist. Thank you!

    • Amanda says

      Hi Justine, Thanks for telling me about this delicious improvisation you came up with. Sounds yummy! I look forward to trying it myself. Thanks again for sharing and blessings, Amanda

  7. Grace says

    Hi Amanda,
    This pumpkin bread sounds delicious! I was wondering, though, if you have any suggestions on a vegan version? What would be the best substitute for the eggs?


    • Amanda says

      Thank you, this recipe is very popular. For a vegan egg substitution, you can use 1 tablespoon of ground flax seeds mixed with 3 tablespoons of hot water. Mix up and let sit until it thickens slightly. It resembles eggs with its binding properties. I can not remember how many eggs this is supposed to substitute whether it is 1 or 3. It will likely be enough for this recipe. If you try it, please report back. Good luck! Amanda

    • Amanda says

      Hi Estela,
      Yes, you can use any other kind of sweetener instead of stevia. When I have used just honey for this recipe as the sweetener, I just double the quantity the recipe calls for and leave out the stevia. I have not made this with sugar, but you can likely do the same thing. I would just try a little bit of the batter and test it for sweetness. Let us know how it turns out. Thanks for your great question! Amanda

  8. Tanya says

    I have to tell you how much I love this bread! My daughter and I are on a candida diet and we have been struggling with something sweet. I have been making at least 2 loaves a week! I just removed the honey and added extra vanilla stevia and an extra egg. This will stay in my favorite recipe folder for sure!

    • Amanda says

      Tanya, how exciting! I will definitely be trying out your adaptation. You have also inspired me to create more recipes using stevia only. Do you mind sharing how much stevia you used for this recipe?
      Thanks for stopping by!

  9. Cathy says

    My mom and I have been forced to go no-grain for my dad. We are both sweet addicts. We tried a banana bread recipe with almond flour a few days ago that was hard for us to swallow. After reviewing the comments on your page, I decided to try yours, not expecting much. IT WAS DELICIOUS! It was moist and we loved it so much we want some for ourselves, not just Dad! Thank you for a great recipe!

    • Amanda says

      Yeah!!!! I am so glad you love this bread! I love it too and make it as much as possible. Thanks for sharing and come back for more great recipes!!

  10. Julie says

    Love the sounds of this bread!! Do you think I could make it with oat flour?? It is very difficult to find specialty flowers where I live but I can make it flour easily! Thank you!!

  11. Jenny says

    Hi! This recipe sounds great! I saw the comment about putting it in a normal loaf pan – so just use double of everything that is listed? Or use the amount listed and just put it in a normal sized loaf pan? (i.e. – 1 cup almond flour or 2 cups almond flour?) Thanks!! I’m so excited to make it.

    • Amanda says

      Yeah, let us know how these come out and how long you cooked them for. I think most of my almond flour muffins take about 15 minutes. Thanks for sharing your comment!!

  12. Jovana says

    What a great and rich recipe this is! I’m planning on making it today for lunch! Just one question: is there a big difference in a turnout if I use almond meal instead of flour? Thank you!!!

    • says

      I assume by almond meal you are talking about the whole ground almond. This will still work but the bread will be a little bit more gritty or grainy than if you use just the straight plain almond flour. Both will work though.

  13. Sarah says

    This recipe is a new favorite that I make almost weekly! All 5 of my kiddos love them! I use maple syrup instead of honey and skip the stevia, and for a special treat I add in a handful of chocolate chips. Thanks for a great recipe!

    • says

      Yum, sounds delish! I have made this recipes too with chocolate chips and walnuts. Super yum! Glad to hear it works well with maple too. Thanks for sharing!

  14. Myndi orr says

    Can I use bobs red mill almond flour for this? I have some on hand but I’ve tried it for other recipes and it just didn’t taste that great…wondering if there’s much difference in almond flours out there.

    • says

      Hi Myndi,

      You can use Bob’s Red Mill but I do have not as good of results with that almond flour. I use Benefit Your Life almond flour exclusively. I order by the 6# bag and use it for all my almond flour baking needs. I like that brand better than Honeyville also. Benefit Your Life is the only brand I know of that uses raw, unpasteurized almonds.

  15. Jovana says

    I really like the simplicity of this recipe and the easiness of substituting ingredients. On another hand I thought it had too much of nutmeg/allspice/clover, they overtook the pumpkin flavor. Maybe next time I will use less of these, more honey and a bit more pumpkin spice. Thank you for sharing

    • says

      I understand this recipe has too much pumpkin spice for some folks. That is why I explained in the recipe to use 1/2 of the spice if you do not like that much spice. I just happen to love these spices and double up what most other pumpkin breads would use. If you like it sweeter, you could add 1/4 cup more of honey or a few more drops of stevia.

    • says

      Hi Lucia,

      Since you have already carved out the inside of the pumpkin, I would suggest steaming the flesh until tender to cook it before using the puree in any recipes. You definitely don’t want to use it raw in recipes. If this is a carving pumpkin, I can not guarantee this pumpkin will taste very good. Pie pumpkins are what is typically used for culinary uses. Let me know how it goes! Thanks for writing. Amanda

  16. says

    LOVED it! I made mine muffins since I couldn’t locate my loaf pan. They were so moist and satisfied my dessert craving, yet they weren’t too sweet. I even left out the stevia. It was also awesome that they stayed moist for several days – unlike most GF breads! Thank you for sharing!

  17. Caroline says

    Hi and thanks for the recipe! I made these tonight with agave nectar instead of honey and used a half can of pumpkin (about 7 ounces) and added in a bunch of pecans. I made small muffins instead of a loaf, and they came out nicely and surprisingly moist. They aren’t sweet at all, but they taste delicious.

    • says

      Great! Yes, I make these as muffins too and love them! Mine are somewhat sweet though so I am wondering why yours were not sweet. My recipe has honey and stevia so the recipe will change if you use agave. Also, I do not recommend agave. I don’t think it is health supportive, just FYI. Thanks for sharing!!

  18. Jarrelle C says

    Fall has hit us, the house is decorated and I am ready to start my fall baking!
    If I use canned pumpkin, is it still 1/2 cup?
    Also, can I use one regular size loaf pan instead of doing 2 mini??


    • Amanda says

      Hey Jarrelle,
      I also am so excited for fall! Bring on the cold weather to cool me off from this Texas heat. Yes, you can sub canned pumpkin for fresh. And you can use a regular loaf pan, although the timing slightly vary. Keep your eye on it.. which won’t be hard when the aroma hits your nose.

  19. Mary says

    This bread is amazing!! One of the best I’ve very had! And turned out:) I can it a small loaf a day, easy!! Slightly dangerous! Fall makes me go pumpkin crazy! I have a major sweet tooth but have not eaten sugar for a year now, or white anything. Perfect recipe! Thank you so much! I’ve shared w many and they love it as well!

  20. Jenny says

    This is the best gluten free, dairy free pumpkin bread recipe I have tried. Loved the consistency and the spices were perfect. It passed the “picky kids’ test with flying colors! Thank you!

  21. Heather says

    I just made this loaf this morning… Between my 3 yr old and myself, it’s 3/4 gone!! I was hoping it would last for a few days! Lol I did cut down the spices by about 1/4 and still find it quite flavourful. I was wondering if you have ever made these as muffins and, if so, what would be the cooking time? Thanks for sharing this lovely recipe 🙂

    • Amanda says

      Hi Heather! Love that you and your little one enjoy this recipe so much! For a muffin version, try 1/4 cup size portions of batter and baking for 15 minutes. Let me know how it turns out!

  22. Lisa says

    Made this recipe today. Doubled everything except spices. Didn’t have vanilla extract so used almond extract but did not double it. Made muffins instead of bread. No stevia, 5 Tbls. Honey for the double recipe. Delicious!

    • Amanda Love says

      Hi Lisa, Almond extract…yum! What a nice twist. I also love to make this bread or muffins with sweet potatoes or other kinds of winter squash. It is also delicious with walnuts or pecans added too. Thanks for sharing!!

  23. says

    The consisitancy of these was great, but I found them too spicy. I think it is the nutmeg that is overpowering to me. I would try again and do 1 tsp of nutmeg. Also, we don’t do stevia so I just omitted it, and they weren’t sweet enough. Luckily I realized it when the batter was in the muffin tins but not yet baked, so I pushed some chocolate chips into the batter. I think that helped a little. So, if you do omit stevia, definitely add a little more honey!! I have been looking for a GF, dairy free pumpkin bread recipe and I think, with a little more tweaking, this might be it!! Thanks!!

    • Amanda Love says

      Yes, the stevia really does add a certain amount of sweetness and if you omit it, you better substitute something else. Chocolate chips is a yummy idea. As for the spices, I do say in the recipe that I like a lot of spice and to cut it in half if you don’t. So, next time just use a little less. I am personally a nutmeg freak! Glad you tried it. Amanda

  24. Hillary says

    I am so happy to have found this recipe! I love it. I actually ended up adding even more cinnamon and it was sooo good. This makes wonderfully light and fluffy French Toast so delicious I eat it for breakfast and desert. Thank you for sharing!

    • Amanda Love says

      Hi Hillary! Thank you for this wonderful message. I am so glad to hear that you love this bread so much. And how great you added extra cinnamon. I always add extra spice myself. Cardamom is one that I love too. And great idea about the french toast. I will definitely have to try that!! And thank you for sharing too…Happy New Year!! Amanda Love

  25. Nikkian says

    I made this, with one modification. I used 1/4 cup maple syrup in place of both the honey and stevia. If I were to make it again I would probably use only 3 tablespoons.

    It came together easily, and tasted great but stuck to the pan and came out in pieces. Lining the pan with parchment paper would take care of that.

    • Amanda Love says

      Thanks for sharing your modification. I have never made this bread with maple syrup. I can imagine 1/4 cup might be too much and that is likely why it stuck to the bottom of the pan as it does not usually. But you are right, parchment paper would do the trick. Thanks for sharing!

    • Amanda Love says

      Hi Ellena, Yes, I imagine you could but it likely would not taste very good. Give it a try and let me know how it turns.

  26. Brigitte says

    I made this last night. I just doubled the honey (didn’t have any stevia), omitted the allspice (didn’t have any), and added raisins and walnuts. It was a little spicy for me (but hasn’t ket me from eating 3 slices so far ). But it was perfect for my husband. He told me when I make it again, not to change a thing. It was very moist. I will be making this often (maybe experimenting with different fruits). I guess I will have to make two batches, one for my husband and one for me with less spice…… Or maybe just the one batch with all the spices or I might end up eating the whole thing. 🙂

    • Amanda Love says

      Hi Brigitte,

      Glad you and your honey enjoyed this bread. I think it is the most popular recipe on my site. You can certainly double the honey if you don’t have stevia. As far as the spices, I LOVE lots of spice, but if it is too much for you, simply cut the spice in half. Enjoy – and nice idea to add raisins and walnuts! Thanks for writing!! Amanda

  27. Jane says

    Wow. I made this and it was flat as a pancake. Not sure what i did wrong. My baking soda was fresh and I followed the recipe exactly.

    • Amanda Love says

      Hi Jane, Sorry you loaf didn’t turn out too well. Hope it was a tasty pancake! This recipes is for 2 small mini loaf pans or 1 large. How did you make it? If you make it in a really wide regular loaf pan, it will definitely turn out way too small. Other than that, I am not sure what made your load so small. Did you follow the instructions exactly or did you make any substitutions?

  28. Ayla says

    I just made this in a standard 9×5″ pan, but it came out pretty shallow. Is that the wrong size for a singular loaf pan? All the ingredients and baking soda was fresh .. Please help

    • Amanda Love says

      Hi Ayla, Sorry for your troubles. I am going to try making this recipe again as many people have perfect results and others have the loaf come out smaller than is ideal. I will say that if you use the most narrow pan you can find, you will have a taller loaf. I’ll post again soon and thanks for your comment.

      • Amanda Love says

        Hi Ayla, I tried this recipe again twice this past week and will say that it comes out best if you make it in a very narrow loaf pan. The one I use is called Magic Bake. You can order this online. The loaf comes out perfect overtime in this pan or else in the most narrow loaf pan you can find or else two mini loaf pans. Hope this helps!

  29. Dominique says

    I subbed in 1/2 cup Eyrthritol for the honey and it turned out well. I would say you could even take that down some to a 1/3 cup.

  30. Isabelle says

    Hi Amanda – I made this for breakfast today and it was GREAT. I included only 1 tb honey and no stevia and I baked it in a small cast iron skillet which made it feel like I was eating a healthy cake! Topped a hot slice with some butter and maple jam = delicious. Thanks for the recipe; I will definitely be using it again!


    • Amanda Love says

      Hi Isabelle,

      Oh yum! I will definitely have to try it in the cast iron skillet. That sounds divine!! And with butter and maple jam too…mouth watering! Thanks for the idea!!

  31. Victoria says

    Just tried your great recipe and love all the spice. Hubby thinks the bread is dry, but I don’t think it is at all. I did run out of honey, so mine wasn’t as sweet as we may have preferred, but great recipe and will use it again. Thanks!

    • Amanda Love says

      Hi Victoria, Glad you liked the recipe! It might have been a little dry if you didn’t have the proper amount of honey which will also really affect the sweetness. It is not as good if it isn’t sweet enough. It is a very medicinal bread with all of those spices. Enjoy and thanks for commenting!

  32. PeggyA says

    I had some extra pumpkin from another recipe, and went looking for a low-carb pumpkin bread recipe to use it up with. So glad I found this recipe! No crazy ingredients to search for, simple preparation, and delicious, moist bread. I love that it is not very sweet (I did not use the Stevia- don’t care for the taste), and used 1/2 of all the spices.

    I used my smallish loaf pan, because I could tell the volume of the batter is not very big– it’s 8.5 x 4.5 inches– and it made a nice, compact loaf. I would say it filled 50% of the pan, and rose just slightly, like you’d expect from a dense quick bread.

    A keeper! Thanks for posting it!

    • Amanda Love says

      Thanks for your feedback and glad you liked this bread! I think the extra stevia really makes a difference and adds just the right sweetness. But glad you liked it all the same. A keeper – yay!!

  33. Winnie K says

    I tried to make this bc I love pumpkin but it didn’t turn out well 🙁 it smells good but doesn’t taste like anything! I followed instructions- what could u have done wrong?? Would really like to make this

    • Amanda Love says

      Hi Winnie K, I am not sure what you did wrong as this bread normally tastes really delicious. Did you follow the instructions exactly? Usually when it doesn’t turn out good, it is because people veer from the instructions in some way. Tell me more…

  34. Rose Maniscalco says

    First time baking with almond flour, husband recently diagnosed with type diabetes. I used only 1 tablespoon of honey and added a few semi-sweet chocolate morsels
    , and 1/2 cup crushed almonds. YUMMY!!!!!!!!!!!!

  35. Shannon says

    I have made this recipe twice in the last few weeks. I absolutely love it! I have pinned it and forwarded it to family, friends and coworkers. I went wheat free in my diet a few months ago. I never thought I’d be able to have pumpkin bread again. Thank you!

  36. Deb says

    hi there…we are just starting our Wheat Belly journey and this recipe is WB friendly. Admittedly, I am only now beginning to bake with almond flour, but I have been a really great baker for over 30 years, so I am no novice in the kitchen. I just made this and it is horrible! I used Bob’s Red Mill blanched flour/meal, and followed the recipe. I used a “normal” sized bread pan, and first off, it didn’t rise much at all…was like a brick. Second, it tasted awful! I love spicy pumpkin bread and this had hardly any taste to it other than the almond meal…which I am beginning to think is the bad taste. Also, it had hardly any taste of sweetness. My husband choked down a piece but I couldn’t.
    Any ideas? I really need to get this baking thing down, because we are doing NO-grain. Would really appreciate some ideas? Thank you!

    • Amanda Love says

      Hi Deb, All I can think is you probably did not follow the recipe correctly as this recipe is really delicious. Just read the other comments and you will see that this is a very popular recipe. If you do not add that extra liquid stevia, it likely will not be sweet enough and will not taste right. Did you leave that step out or any others?

      It is really best made in the most narrow pan you can find. I use Magic Bake. It should rise and definitely is not like a brick. I would suggest trying it again. I will also say that I don’t use Bob’s Red Mill as I find it does not work as well. Benefit Your Life is the best which you can find online at their website. Try it again if you are not too turned off and see if it works…just follow the recipe exactly! Good luck and please report back. Amanda

  37. says

    OH…MY…GOD!!! This Pumpkin Spice Bread recipe is amazing Amanda! Mine was so extremely moist and delicious and tasted just like pumpkin pie! I did put an extra 1/4 cup of pumpkin puree, so a total of 3/4 cup. And for spices I used 1 tbsp cinnamon, 1 tbsp pumpkin pie spice and 1/2 tsp ground ginger. Absolutely divine! Thank you! I’m so happy I found you and this recipe to help me on my journey!! 🙂

    • Amanda Love says

      Hi Tamara! Yay, I am so glad you love this recipe as much as I do. Nice touch on the extra pumpkin puree and good to know about your spice ratio. I personally like LOTS of spice, but this sounds great too! So happy you found me too. Keep in touch!

  38. Robin says

    This pumpkin bread is delicious. My 7 year old grandson helped me make it. He’s a particularly picky eater and he liked the bread too.

    • Amanda Love says

      Hi Robin,

      Great, so glad you and your particularly picky grandson like this bread. It is one of my favorites! Thanks for sharing, Amanda

    • Amanda Love says

      Hi Carolyn, Yes, you can use pumpkin spice instead of individual spices. I suggest using about 3 tablespoons if you like a strong spice flavor like me. If not, use closer to 2T.

      Good luck!

  39. Karen says

    just made these today….so easy and smell sooooo good. i made muffins…..only 9 but beautiful. i halved the spices, except for the cinnamon, cuz i was worried the spices might be strong as some others suggested; nope not enuff spice…..but still good. i also added crushed walnuts for crunch, not bad, but may add pecans next time. will do a double batch next time, real soon, heh heh, and use the actual spice amounts in recipe.

    thanx so much for sharing this recipe

    • Amanda Love says

      Hi Karen,

      Thanks for your comments! Yes, I love this bread (or muffins) with lots of spice. That’s part of the magic of it! These make great muffins too! Walnuts or pecans are both great additions! Thanks for sharing your results. Enjoy!!

  40. Virginia says

    i’ve made this loaf 3 times in less than 2 weeks! it’s my breakfast and snack whenever i get a lil peckish.
    i don’t know if treacle is paleo but i used it to sweeten the loaf instead of honey/stevia and i think it gives it a nice dark and richer flavour esp with all those spices. absolutely LOVE this recipe!!!

    • Amanda Love says

      Hi Virginia, I love your name! Treacle…yum, that’s a delicious sweetener. You must live in the UK or NZ, I presume? It is not a common sweeter in the states. Yes, I bet that is a great combo. So glad you love this bread. It is soooooooo good! Thanks for writing, Amanda

  41. Ali says

    Thank you for this recipe. It was perfect!

    I used roasted sweet potato, doubled the recipe for use with the traditional loaf pan, and omitted the Stevia (added an extra, generous, tablespoon of honey).
    We don’t like things super sweet, so this worked. The level of spicieness was just right, too.

    The larger loaf baked for 45 minutes. Perfectly moist. Love it!!

    • Amanda Love says

      Oh, sweet potatoes, yum! I have tried this too and it is so delicious!! Thanks for the feedback. I also love adding walnuts or pecans for a nice crunch. So good! Thanks for letting us know how you liked this recipe. It’s one of my favorites too!! xo, Amanda

  42. says

    Made these using tigernut flour for myself and my daughter since we have nut allergies (Flax egg for me and pastured eggs for her and Lankanto instead of honey) and they were both delightful!! Thanks for the recipe!! ????

    • Amanda Love says

      Hi Barbara,

      I am so happy to hear that these substitutes worked for you! I haven’t tried tigers flour yet, just the nuts. I have been curious about it though. I love the flax egg trick (which you can also do with chia) and Lakanto. Great stuff! Thanks for sharing. I will have to try this myself. Amanda

  43. says

    I made this bread last night and it was SO EASY & Fast. I used almond meal because it was all I had and it worked just fine plus XL eggs. The only thing I can knock on this is the amount of spices. I cut back on them and mine still had a very strong clove taste. After sitting overnight it has lessened today but I think I will leave out the allspice next time. Thank you so much for an awesome new recipe to cure my pumpkin cravings!

    • Amanda Love says

      Hi Carolyn, Thanks for your feedback. Yes, I know there is a lot of spice, but that is why I love this bread because I love a strong spice flavor. Plus, it is so medicinal. One woman who made this reported that it helped her child’s thrush disappear after she ate it. And she was only breastfeeding so the powerful anti-fungal, anti-bacterial qualities positively affected the child through the mom’s breastmilk due to the powerful spices. But, yes, you can certainly cut the spices in half and this bread will still be delicious.


  44. Kari says

    I just tried this recipe for the first time, and it is going to be in regular rotation! My boyfriend found out he is a Type 1 Diabetic about two years ago, and I am always in search of low-carb recipes that he may enjoy. I substituted agave nectar for the honey and used two tablespoons. I did not use the Stevia extract. The whole loaf then only has 47 g net carbs. Cut into 12 slices of bread, only about 4 g carbs per slice, this is a great treat for diabetics! And all without that fake sugar taste, so everyone can enjoy it! I heeded your advice at starting with half the spice, but in the end, I used about 1 1/2-2 tbsp cinnamon and a teaspoon of pumpkin pie spice. (I don’t care for nutmeg and ginger, so I use the pumpkin pie spice to add just a little of that in without those flavors overpowering the others.) I will definitely check out some of your other recipes! Thank you!!

  45. Ann says

    This bread was very moist and sweet enough without the stevia. I used about 1/3 of the spices called for; I’ll try a little more next time. In an 8-1/2 x 4-1/4 inch pyrex loaf pan, the suggested baking time was perfect. What a great recipe, thank you!

  46. Francesca says

    I just made this and wasn’t a fan at all. The bread is very shallow, and the spices really overpower the pumpkin flavor – you can’t taste the pumpkin at all. I also think it needs some kind of healthy fat, coconut oil would do well. Will definitely go back to my other tried and true almond flour bread recipe.

    • Amanda Love says

      Hi Francesca, Did you make the bread exactly according to the recipe? As you will see, this is a very popular recipe. But for some, the spice is too strong. If you try halfing the spice, you might like it better. It is best to bake it in the Magic Loaf bake pan which is very narrow. Then you will come out with a good size loaf. Thanks for your feedback.

  47. Kayla says

    This was delicious and easy to make! I used one loaf pan and found that it only needed to bake for about 30 minutes (stayed moist and fluffy). I also used cinnamon and Trader Joe’s pumpkin pie spice instead of the spice mix. Thanks for the great recipe!

  48. Laura says

    Wow! Great recipe! I have made this twice, and using 3 Tbs organic sugar instead of honey (because I didn’t have honey, maple syrup, coconut nectar, etc on hand). I didn’t use stevia either time. The bread came out moist.

    The 1st time i made it with half the spice mix and it was really good, and perfect sweetness.

    The 2nd time around I used the entire spice mix and it was good as well, but using the entire spice mix did cut down on the sweetness quite a bit.

    Overall I think I prefer using half the spice mix as far as taste. Additionally, I think full spice mix was a lotyle overwhrlming for my body. I will be sticking with recipe using half of the spice mix.

    • Amanda Love says

      Great feedback, thank you! Yes, the full spice is full major spice lovers such as me, but definitely not for everyone. Thanks for sharing!! Amanda

  49. says

    Wonderful! I was looking for a pumpkin bread with a little less sugar for someone with diabetes, and one without gluten for me. I substituted agave for honey, otherwise followed the recipe exactly. Great! Sweet but not too sweet. I was really surprised by two things:

    1. I thought without butter or oil it might lack the fatty component. The almond flour/pumpkin was a fantastic substitute – did not miss the butter or oil!

    2. The quantity of spices as I made it startled me. It made for a pumpkin bread more the color of gingerbread. But in the finished product, it was not overpowering at all!

    I did the muffin version.

    Great job. Saving the recipe in my file.

    • Amanda Love says

      Hi Sarah, So glad this recipe was successful for you. I love making it into muffins. It’s so good! Enjoy. Amanda

    • Amanda Love says

      I am not sure as I don’t typically measure those things, but you can look it up if you like. Best of luck! Amanda

  50. NanNJ says

    Just made these and they are all gone. Delicious. I thought the spices might be too much, but they were not. I made 8 muffins and baked them for 22 minutes. My first effort with almond flour, I’m trying a low carb diet. Thanks for the recipe, we really enjoyed it.

    • Amanda Love says

      Great feedback, thanks so much! I love this bread turned into muffins too! Also, you can use banana puree in place of pumpkin and make Banana Spice muffins. Really good with some walnuts. Thanks for getting in touch and enjoy! Amanda

  51. Sophie says

    I haven’t eaten ‘cake’ or other yummy things in just under a year, having gone gluten, grain, meat, fruit, dairy and sugar free for my health (stabilising cancer naturally), but suddenly I thought ‘hey, if I can eat eggs, roots and nuts, maybe I can find something’. And here it is. I’ve adapted this by skipping honey, adding coconut oil in its place and 20 drops stevia in total. I’ve made spicy Christmas-style cakes with the recommended spices and nuts, but also swapped the spices and pumpkin out for cocoa and beetroot and made chocolate cake today, which was divine. Next will be a carrot, lemon and ginger I think. I love that it’s a simple recipe I can adapt for different fancies. Thank you, thank you for bringing something healthy and indulgent into my life! To all those saying it’s not a good recipe or didn’t work… try harder! <3 Xx

    • Amanda Love says

      Hi Sophie, I am so glad you love this recipe. You definitely came up with some very interesting alternatives….cocoa and beetroot, yum! I will have to try that for sure. Yes, this recipe is very versatile for sure and can be changed up quite a bit to suit your fancy. Thanks for your lovely comment!

  52. Krista Bonanno says

    We made these as muffins, 1/2 the spices, they turned out delicious. Would you happen to know the calorie count per slice or per muffin?

  53. Sumantics says

    Hi Amanda,

    Had some roasted pumpkin and went looking for low carb pumpkin bread recipes online. Friday evening baking is my therapy. This was the one for which I had all the ingredients in the measures listed without having to go shopping Friday night, so I tried this out. Went a little easier on the spices, but stayed true to your proportions otherwise. Only mistake I made was using the only loaf pan I had, which was largish for this batter measure. And skipped the honey as I’m keto-ing (used coconut oil instead as someone suggested above, thank you + plus 1 tbsp greek yogurt for added moisture). Used some chopped walnuts as well. But my word, what gorgeousness in terms of looks, aroma, texture, and flavor! Needed under 35 minutes to cook, and I guess that’s because I have one of those countertop electric ovens.

    This one is an absolute keeper. Will be making this every week as I truly, truly miss bread, and none of the other keto breads have worked as well for my palate. Thank you for this. I’ll be 1.5x-ing the ingredients for the next loaf.

    PS: It’s way past dinner time, and I’ve already had a slice, and I’m looking forward to breakfast tomorrow 🙂 pan toasted, with a pat of butter. Or even coconut butter. Yum!

    • Amanda Love says

      Hi Sunatics, I am so glad you love this bread. Your substitutions are really interesting. Thanks for sharing. I have not tried adding yogurt but good idea. Glad it is a winner!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: