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Pumpkin Bread

Submitted by Pauline Johnston, Norris Electric Cooperative


  • 1 c. pumpkin puree
  • 2 eggs
  • 1 c. maple syrup
  • 1/2 t. Allspice
  • 1/2 t. Cinnamon
  • 1/2 t. nutmeg
  • 2/3 t. baking soda
  • 1/2 t. Salt
  • 2 c. packed almond meal
  • 1/2 c. whey protein powder or coconut flour measure and then sift

Optional stir-ins

  • Handful toasted, chopped pecans and chopped crystallized ginger


  • Preheat oven to 350 degrees.
  • Grease 2 small (7-3/8 x 3-3/8”) or 1 regular (9 x 5”) loaf pan. Cut a large strip of parchment paper to line pan for easy removal.
  • Combine all ingredients, beating well with a hand mixer.
  • Pour into loaf pan and bake for 45 minutes or until toothpick comes out clean when inserted in the middle.
  • Remove from oven and allow to cool 20 minutes before using knife to separate edges from pan. Gently remove loaf. Place on a wire rack to cool completely. I like to slice when it is still pretty warm.