From the kitchen: Healthier Pumpkin Bread

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Healthier Pumpkin Bread @SFFitMom - Kelly Westover

Pumpkin bread is an absolute fave of ours in these fabulous cooler weather months. It’s just so darn hard to find a good Pumpkin bread recipe that doesn’t call for a pound of sugar. So imagine my delight when I found this super tasty and much healthier version. I wonder how this would taste with a scoop of vanilla shakeology added to it?

Healthier Pumpkin Bread @SFFitMom - Kelly Westover


  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 Tbsp. pumpkin pie spice
  • ½ tsp. sea salt (or Himalayan salt)
  • ½ tsp. baking powder
  • ½ tsp. ground cinnamon
  • 4 large eggs, lightly beaten
  • ⅓ cup coconut oil, melted
  • 2 Tbsp. pure maple syrup
  • ¾ cup pure pumpkin puree
  • Nonstick cooking spray

Nutrition Facts Per Serving:

  • Calories: 156
  • Total Fat: 13 g
  • Saturated Fat: 7 g
  • Cholesterol: 62 mg
  • Sodium: 104 mg
  • Total Carbohydrates: 7 g
  • Dietary Fiber: 3 g
  • Sugars: 3 g
  • Protein: 5 g

Healthier Pumpkin Bread @SFFitMom - Kelly Westover


  1. Preheat oven to 350° F.
  2. Combine almond flour, coconut flour, pumpkin pie spice, salt, baking powder, and cinnamon in a medium bowl; mix well. Set aside.
  3. Combine eggs and oil in a large bowl; mix well. Add maple syrup and pumpkin; mix well.
  4. Add flour mixture to egg mixture; mix until just blended.
  5. Place batter in small loaf pan that has been lightly coated with spray.
  6. Bake for 35 to 45 minutes, or until toothpick inserted in the middle comes out clean.

Find the original recipe here & Enjoy!!


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