Can this recipe BE anymore white girl?! In all seriousness though, this Pumpkin Spice Loaf is so flavourful, so nourishing and sooo moist! Over the holidays, I baked up easily 2 mini dozens of these delicious loafs and gave them to all of my friends and family to enjoy! Not only is this recipe loaded with spices that help boost heart health, reduce blood sugar, increase circulation (hello winter, we’re ready for you!), aid in digestion AND help with weight loss (hello New Year Resolutions!), it is also Gluten-Free, Paleo and super low in sugar. Looking for a tasty loaf that is Candida friendly? No problem! See my notes in the recipe to see how you can reduce or omit the sugar in this versatile loaf.



  • 1 cup almond flour (or spelt, coconut, oat, brown rice..)
  • ¼ tsp himalayan salt or sea salt
  • ½ tsp baking soda


  • 2 tbsp ground cinnamon
  • 2 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1 tsp ground allspice


  • ½ cup roasted pumpkin (BPA-free canned pumpkin works as well)
  • 3 eggs (preferably free-range)
  • 2 tbsp raw unpasteurized honey (you can omit this for a Candida friendly recipe or replace with 4 drops of stevia)
  • 1 tbsp vanilla extract


  • Chunked candied ginger
  • Chopped Walnuts or Pecans
  • Cacao Nibs
  • Replace or mix Banana with the roasted pumpkin (my suggestion: 1/4 cup banana, 1/4 cup pumpkin)


  1. Preheat oven to 350°F
  2. Mix dry ingredients and spices together in a medium stainless steel bowl.
  3. Mix wet ingredients together in a small stainless steel bowl.
  4. Pour the wet ingredients into the dry and mix together until smooth.
  5. Add in optional ingredients and lightly mix together.
  6. Grease pans with coconut oil.
  7. Pour batter into 3 mini loaf pans or 1 large loaf pan.
  8. Bake mini loafs for approximately 20 – 25 min and bake large loaf for about 40 – 45min.
  9. Insert toothpick to the center of the loaf to check if it is fully cooked. You’ll know the loaf is done when the inserted toothpick comes out clean.
  10. Remove from oven and cool on rack.
  11. Slice, butter and serve as is (with a cozy beverage) or add a little Nut Butter! This loaf lasted in my fridge for about 1 – 2 weeks. This loaf is great for freezing as well; Pull the loaf out of the freezer a day before using and then toast in a toaster, toaster oven or warm in the oven at 350°F.


*NOTE* I am a HUGE fan of spices! I like to pre-make the spice mix and keep it in my cupboard for quick & easy use. That being said, this recipe is LOADED with them! I don’t find the recipe overpowering however, some may find it a bit overpowering. No problem! You can reduce the spices to half the amounts that are recommended and it will still taste moist and delicious. 🙂
Recipe inspiration found Here.


With love,
Heidi MacAulay
“Eat more plants. Do more yoga. Read more books.”

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