Pumpkin Pecan Snack Bread

This pumpkin pecan bread combines delicious fall flavors for an irresistible snack. It’s packed with pecans and warm spices that complement the pumpkin.

8 slices
Prep Time
10 min
55 min



  • ¾ cup almond flour

    ½ cup coconut flour

    ½ cup arrowroot

    1 tbsp ground flaxseed

    ½ tsp each sea salt, cinnamon and baking soda

    ¼ tsp each ground ginger and allspice

    3 large eggs

    ⅓ cup coconut oil, melted

    ½ cup pure maple syrup

    1 tsp orange zest + 3 tbsp fresh orange juice

    1 tsp pure vanilla extract

    ¾ cup unsweetened pumpkin purée

    ½ cup chopped unsalted pecans, divided

Glaze (optional)

  • ½ cup BPA-free canned coconut cream

    1 tbsp pure maple syrup

    ½ tsp ground cinnamon

    1 tsp pure vanilla extract


1. Prepare bread: Preheat oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper.

2. In a medium bowl, combine almond flour, coconut flour, arrowroot, flaxseed, salt, cinnamon, baking soda, ginger and allspice; whisk to remove lumps.

3. In a large bowl, whisk together eggs, coconut oil and maple syrup until light and fluffy, 1 minute. Stir in orange zest and juice, vanilla and pumpkin purée. Add flour mixture and stir until no white streaks remain. Fold in 6 tbsp pecans.

4. Pour into prepared pan. Bake until golden brown and a thin knife comes out clean when inserted into the center, 50 to 55 minutes. Set aside to cool to room temperature. Cut into 8 slices.

5. Meanwhile, prepare glaze, if using: In a medium bowl, whisk together all glaze ingredients. Drizzle over top of loaf and sprinkle with remaining 2 tbsp pecans.

NOTE: If following our meal plan, freeze 4 servings for Week 2. Thaw and reheat when called for.

Nutrition Information

  • Serving Size 1 slice
  • Calories 344
  • Carbohydrate Content 31 g
  • Cholesterol Content 70 mg
  • Fat Content 22 g
  • Fiber Content 6 g
  • Protein Content 7 g
  • Saturated Fat Content 10 g
  • Sodium Content 244 mg
  • Sugar Content 15 g