Gluten Free Sugar Free Pumpkin Pecan Bread

Hi my friends!!  I hope you all had a great week and are enjoying your weekend so far!!  I have been watching the national weather and am SO jealous of all of you in the north enjoying the cold weather.  Some of you even have snow now and I can’t believe it!!  We had a bit of a cold snap and it got down to 70 degrees 🙂  I know…go ahead and laugh, but that is as cold as it is going to get here in Florida for now!!  I will keep on hoping and wishing for some kind of a winter miracle 🙂

Lately, I have been inspired to try out some healthier treats, and will continue to make more as time goes by.  As you all know, I am all about pumpkin these days, so what better to make than a pumpkin bread filled with lots of delicious pecans, my favorite nut 🙂  In this gluten free bread, I substituted organic maple syrup for refined sugar, and almond and coconut flour for all purpose flour.  The result is a delicious, not too sweet, scrumptious fall treat that you can feel good about eating!! Make sure not to over bake the loaf, or it can get very chewy.  Gluten free baking can be a bit tricky, so you have to moderate baking time, etc.  I hope you enjoy this healthy and yummy treat!!!

Look at all these delicious and healthy ingredients!

Love my copper bowls and pretty spatula from Williams Sonoma!!

Make sure to butter your pan before you add the parchment so it will stick before you fill it with batter.

Full disclosure..I sprinkled a little cinnamon sugar on the top because my husband wouldn’t try it without sugar 🙂

I spread some cream cheese on the warm bread and it was so delicious!!

This bread is a perfect treat for someone who eats a gluten free, refined sugar free diet!!

Gluten Free Sugar Free Pumpkin Pecan Bread

Makes: 1 loaf Prep time: 20 minutes Bake time: 34 to 36 minutes


1 cup almond flour

1/4 cup coconut flour

1/2 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons cinnamon

3/4 cup pumpkin puree

1/4 cup pure maple syrup

1/4 cup melted grass fed butter

4 large eggs

1 teaspoon pure vanilla extract

1 cup chopped pecans


Preheat your oven to 325 degrees.  Butter a loaf pan and line with parchment paper.

In a large bowl by hand, whisk together all of the dry ingredients.

In a smaller bowl, whisk together all of the wet ingredients.

Fold the wet ingredients into the dry ingredients.  Add the nuts and stir until just combined.

Spread into your prepared loaf pan.

Bake for 20 minutes, then rotate the pan.

Bake another 14 to 16 minutes, or until the bread springs back on top.

Cool in the pan for 15 minutes until turning out onto a cooling rack.

When completely cool, keep under a cake dome.  It will last for a few days and still taste fresh.

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