Pumpkin Bread


There’s one word that describes this Pumpkin bread and it’s this: Moist.

I know. That word. I really don’t like it either, but it describes this bread perfectly. It is moist. It’s also cinnamon-y, has a similar texture to that of my Lemon Poppy Cake and is just down right yummy.

Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.

Shopping List

  • 1 cup almond flour

  • 1 cup of spelt flour

  • 1 tsp pumpkin pie spice

  • 1/2 tsp ground cinnamon

  • 1 tsp baking soda

  • 1/2 tsp fine sea salt

  • 1 cup of pumpkin puree

  • 1/2 cup of greek yogurt
  • 2 large brown eggs
  • 1/2 cup cane sugar
  • 1/2 cup brown sugar or coconut palm sugar


Preheat oven to 350 degrees.

In a small bowl, whisk all the dry ingredients (flours, spices, salt, baking powder + soda).

In another bowl, mix together the wet ingredients- pumpkin, yogurt, eggs as well as the sugars.

Pour in the dry ingredients to the wet ingredients. 

Grease a 8×4 loaf pan with non stick spray (I like to use the Pam spray with flour) and bake in your preheated oven for 45-55 minutes, until a toothpick comes out clean.

Store wrapped on the counter for 3-5 days or in the fridge for longer!