Pumpkin Spice Loaf

  • Author: Amber Romaniuk


  • 2 Cups Bob Red Mills 1-2-1 baking flour
  • ¾ Cup coconut sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp organic vanilla extract or vanilla powder
  • 2.5 Tbsp Cinnamon
  • 1 tsp fresh nutmeg
  • 3 tsp pumpkin spice
  • pinch of sea salt
  • 1 cup unsweetened canned pumpkin
  • ¾ cup olive oil
  • 4 free range eggs
  • ½ cup pecan pieces
  • 1 tsp coconut oil (to grease the loaf pan)


  1. Preheat oven to 350 degrees Fahrenheit
  2. Grease a 9” baking pan with coconut oil
  3. In large bowl add all dry ingredients (flour, sugar, baking powder and soda, cinnamon, pumpkin spice, sea salt, nutmeg) and mix well.
  4. Add olive oil, pumpkin puree and eggs and whisk in well.
  5. Distribute mixture to loaf pan and top with pecans.
  6. Bake for 1 hour or until toothpick comes out clean.
  7. Let cool for 15-20 minutes, slice and serve. Store in a ziplock bag to keep moist.


Special Thanks To:

Amaranth Whole Foods in Calgary for supplying the beautiful ingredients to create these recipes. Be sure to visit one of their locations and check out their website at

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