entry #4: pumpkin bread

09.27.25

Entry #4: Fall is finally here! The air is a little crisper, the leaves are turning warm shades of orange and red, and pumpkin is back in season. Even during times of stress, the change of scenery is hard not to appreciate. This pumpkin bread fits is perfect for the chilly weather. It is soft, perfectly spiced, and just sweet enough to make mornings feel cozy. It is made with wheat and almond flour, a mix of maple syrup and stevia for sweetness, and coconut oil to keep it tender. The pumpkin puree gives it that classic fall flavor, while vanilla and pumpkin pie spice bring the recipe all together. You can toss in chocolate chips, pecans, or pumpkin seeds--whatever you like. This recipe will make your kitchen smell like fall and reminds you that sometimes, comfort really can be as simple as a warm slice of something homemade.

ingredients: serving size 4-5

  • - two eggs
  • - 1/3 cup coconut oil
  • - 1/4 cup maple syrup
  • - 1/4 cup stevia
  • - one cup pumpkin puree
  • - one tsp vanilla paste
  • - one cup wheat flour
  • - 1/2 cup almond flour
  • - one tsp baking powder
  • - one tsp baking power
  • - two tbsp pumpkin pie spice
  • - salt
  • - *toppings: chocolate chips, pumpkin seeds, and pecans

recipe:

    e4s1.1 e4s1.2
  1. Preheat your oven to 350 F and grease your loaf pan. Combine your eggs, melted coconut oil, maple syrup, and stevia. Mix to combine.
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  2. Add in your cup of pumpkin puree, vanilla pasta, wheat flour, almond flour, baking power + soda, salt, and pumpkin pie spice. You can just use 1 type of flour, or sub out the flours for all-purpose (whatever you have!)
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  3. Stir the mixture until homogenous, it should come out as a thick, almost doughy batter. Add in whatever mix-ins you would like: chocolate chips, pumpkin seeds, walnuts, etc.
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  4. Pour your dough into the greased loaf pan, and top with mix-ins. Bake for ~45min or until a toothpick comes out clean. Let cool and enjoy!