Paleo Spiced Pumpkin Loaf

We’re nearing the end of October and soon enough we will be in Christmas shopping mode. 

I love Christmas. I just love holidays in general (halloween is my favourite, although not a holiday per se, but it’s still a fun day of celebration!). Family, food, connection and my crazy, wild, fearless nieces. Gosh I love them!

I don’t have kids of my own but feel like my nieces are close enough to being my own. 

They are incredibly funny, creative and full of amazing possibility. Watching them develop into bright and beautiful young girls is incredibly rewarding. 

The other day, my one niece said to me, “Auntie Sammy, I want to eat healthy like you!”

Oh my! That was music to my ears! A 6 year old wanting to eat healthy like me? 

Let’s just say when I had her help me make spinach and almond patties and roll the gooey dough in her hands, she wasn’t so thrilled to try them. She did however help me make them and was thrilled to have her hands covered in green goop! 

That’s good enough for me. I know it can be difficult getting kids to eat well and try green looking foods. I often tell them the green foods are “shrek” foods and sometimes, that seems to work. 

Which brings me to my pumpkin loaf. And basically anything I’ve ever baked before. My nieces have eaten every last of my baking crumbs, never questioning what it is or how it’s made. It looks good, sweet and chocolatey, so they eat it!

As much as I don’t want them indulging in sugar regularly (which is not really my choice since I’m not their parent), letting them enjoy my gluten free and dairy free treats every so often is a-ok in my books. Plus, educating my brother and sister in law on healthy ingredients and teaching them how they can health-ify just about any treat is good enough for me! 

When we know better, we do better and every opportunity that comes my way to educate my friends, family and clients on nutrition, I’ll take it! 

P.S. If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (click here to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise!

So, let’s get to this delicious Paleo Spiced Pumpkin Loaf. Why paleo? Because it’s free of processed flours, is gluten free, dairy free and full of pure goodness. 

It’s a great holiday treat to whip up and bring to an upcoming party or event, or just make for your family and enjoy with your kids (whom I know will enjoy!). 


Paleo Spiced Pumpkin Loaf
Serves 6
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  1. 1 cup fine-ground blanched almond flour
  2. 1/4 cup coconut flour
  3. 1 teaspoon ground cinnamon
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon fine-grain sea salt
  6. 1/2 teaspoon pumpkin pie spice
  7. 1/4 teaspoon ground cinnamon
  8. 3/4 cup coconut sugar
  9. 1/2 cup canned pumpkin puree
  10. 1/3 cup melted coconut oil
  11. 3 tablespoons almond or coconut milk
  12. 1 teaspoon vanilla extract or ground vanilla bean
  13. 4 large eggs
  14. 1/3 cup mini chocolate chips (optional)
  1. Adjust an oven rack to the middle position and pre-heat oven to 325 degrees. Line the bottom of a 9×5 inch loaf pan with parchment paper and set aside.
  2. Combine the flours, cinnamon, baking soda, salt, pumpkin pie spice, cinnamon, and coconut sugar in the bowl of a large food processor.
  3. Pulse 10 times or until mixed. Then, add the pumpkin puree, coconut oil, milk, vanilla, and eggs and process for 30 seconds or until combined. Scrape down the sides and process again if needed. Add in chocolate chips and pulse to incorporate into mixture.
  4. Use a rubber spatula to transfer the mixture to the lined loaf pan. Bake for 70-75 minutes or until a toothpick inserted into the center comes out clean.
  5. Let cool in the pan for 15 minutes. Use a knife to loosen the bread from the sides of the pan. Remove the loaf from the pan by lifting the parchment paper. Let cool completely before slicing and serving.
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