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Incredibly Moist Organic Pumpkin Bread Recipe
Nutrition Info
  • Calories: 231.1
  • Fat: 18.2g
  • Carbohydrates: 13.6g
  • Protein: 6.9g


  • 1 1/2 cup mashed cooked pumpkin (canned can be used if you don’t have fresh pumpkin) Click HERE to watch a video  showing you how to cook a pumpkin
  • 3 large organic eggs
  • 1 tbsp vanilla extract
  • 1/4 cup raw honey
  • 1/4 cup coconut oil
  • 2 cups organic almond flour
  • 1/2 tsp unrefined sea salt
  • 1 tsp baking soda
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon


  1. Preheat oven to 350F.
  2. With a blender or food processor mix pumpkin, eggs, vanilla, raw honey and coconut oil together.
  3. Add in the almond flour, salt, cinnamon, pumpkin spice and baking soda and mix well.
  4. Pour batter into a well greased 5×9 loaf pan.
  5. Bake for 50 minutes.
  6. Allow to cool completely before serving.

Serving Size: Makes 10 pieces, Serving size is 1 piece

Number of Servings: 10

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36 thoughts on “Incredibly Moist Organic Pumpkin Bread Recipe”

  1. Halle Cottis says:

    My girls ate this loaf up. My oldest said “Mama, why don’t you make this more often?” It is a hit in my family :)

  2. Rick says:

    Would you consider posting the P/F/C totals for those of us on the DSP? It would be appreciated!

    1. Halle Cottis says:

      I wish I could, but that would just take to much time. One recipe can take me about a half hour to input all the ingredients and instructions. You might want to suggest that on Isabel’s website :)

  3. Stuart Pierce says:

    Love you for posting this!

  4. Jane Symington says:

    Halle, would oat flour or brown rice flour work instead of almound flour. I need to replace it.

  5. Jennifer Toepfer says:

    As a taste tester, I must say…It was AWESOME!!!!

  6. Whole Lifestyle Nutrition says:

    I think it would work just fine Jane. Brown rice flour is a little sweeter. Give it a try and see :) Let us know how it works! Also, the batter should be very thick.

  7. Sue McCloud says:

    My, my, my.

  8. Jan Martin Whitlinger says:

    Halle, did you try any versions testing coconut flour in conjunction with (or in lieu of) the almond flour alone?

  9. Rhonda Harader Cain says:

    Yum! Can’t wait to try this!

  10. Gerry Dellinger Wolfe says:

    Stephanie made some and is was asume

  11. Gerry Dellinger Wolfe says:

    sorry for the spelling

  12. Whole Lifestyle Nutrition says:

    Hey Jan, I have another pumpkin bread out there with coconut flour…I was trying for a different texture with this bread. Coconut flour can get dry, with the almond flour it is super moist. I bet it would work out nicely to use a combination. I tried to make some pumpkin pancakes tonight with coconut flour and although they had great flavor, they were a huge flop…will try again maybe with the coconut flour and almond flour…will keep you posted :)

  13. Barbara Dodson says:

    Halle ~~~ Thinks looks incredibly delicious!!!

  14. Amita R Kapadia says:

    should we use the raw pumpkin or shall we boil it and then smash it?hope i am not sounding stupid.

  15. Whole Lifestyle Nutrition says:

    I roasted mine and then mashed it. Cut in half, take seeds out and roast face down in about 1/4″ water in a 375F oven for about 40-50 minutes or until soft

  16. Amita R Kapadia says:

    ok thanks will surly try it soon and tell yaa,,,,,,,,,,,,,its been a long that i have not had a bread,,,,,,,,,,,,,,,lost 16 pounds feels great.

  17. Whole Lifestyle Nutrition says:

    GREAT JOB Amita!

  18. Debbie Banks says:

    I want to make this today but I don’t have almond flour. I see that you said oat flour would be okay and I have brown rice too. Which would you suggest, a combination of the two?…Then, any changes to the recipe? Also, do you have a pie crust recipe Halle?

  19. Whole Lifestyle Nutrition says:

    Hey Debbie, keep in mind…I have not experimented with either of those flours, so it would be an experiment :) I would try either, brown rice flour might be a little sweeter. Let us know how it turns out. What kind of pie crust are you looking for sweet or traditional pie crust?

  20. Debbie Banks says:

    Traditional, something to make a T-day fresh pumpkin pie with.

  21. Deborah Talamantez says:

    Mmmm. I made this tonight. Move over pumpkin pie!

  22. Songbird9 says:

    Made this yesterday. Used agave nectar instead of honey, and it worked great. Cannot believe how moist it is. I am going to try butter instead of coconut oil next time, as I prefer not to have any coconut flavor. Has anyone tried to add raisins to this?

  23. Songbird9 says:

    Made this with butter, and will go back to the coconut oil. It does seem to bring out more flavor. I do miss raisins and pecans in pumpkin bread, so may make an agave nectar syrup with raisins, pecans and?

    1. hallecottis says:

      @Songbird9 Change your coconut oil to refined and it won’t have the coconut flavor but will still be super moist.  Go right ahead and add raisins (organic if possible) and pecans (chopped)!  Sounds delicious!

  24. Songbird9 says:

    Refined coconut oil is much better. Used raisins and pecans, and next time think I’ll just use the pecans. My friends have gone nuts for this!

    1. hallecottis says:

      @Songbird9 Sounds delicious!  Can’t wait to try it with your adaptations :)

  25. SabrinaBales says:

    I made this tonight! Baked my first pumpkin and I thought i was going to mess it but but how exactly do you do that? Right? So i used rice flour instead of the almond, I couldn’t find the other. It turned out pretty good! I think maybe it could be a little sweeter, i might try adding a little more vanilla next time, it was a little bland, but non the less, it tastes REALLY good! For  my first organic recipe I have to say I think it turned out pretty good! I also might try cheating next time and put a sweet glaze over the top and see how it turns out. Thank you for sharing this, I will definitely be trying more of your recipes!

  26. Sally says:

    I used to make just a regular pumpkin bread recipe (unorganic) and I would add a box of dried instant french vanilla pudding mix in it and everyone loved it. Now I am cooking organically and want to make this recipe for my children and grandchildren but I cant use the vanilla pudding. Can i substitute it with Vanilla powder? If so, do you know how much i should add?

    1. Halle Cottis says:

      I am not sure how you would substitute for that. If you do try to substitute please let us know how it turns out.

  27. Sarah says:

    This is very moist, but mine came out sort of flavorless and not sweet at all. I would definitely add some sweetener to the mix. Too bad because it would have been delicious if it weren’t bland.

  28. Bohemia says:

    Love this recipe, it is chock full of goodness! I used 2 c coconut flour and added 1 cup of whole milk. Added 25 minutes of baking time and voila! Will make this again and again…thank you so much!

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