BioLounge perfect pumpkin bread recipe

Perfect pumpkin bread


  • 1.5 tsp of baking soda
  • 1.5 tsp baking powder
  • 1 tsp of kosher salt
  • 1 tbsp. + 2 tsp pumpkin pie spice
  • 1.5 cup of almond or hazelnut flour
  • 1/2 cup of coconut flour
  • 5 tbsp melted coconut oil or butter
  • 2 large eggs or 2 flax eggs
  • 15 oz can pumpkin
  • ½ cup maple syrup or honey
  • 2 tsp pure vanilla extract

 *2 flax eggs = 2 heaping tbsp. flax meal with 5 tbsp. hot water and let sit for 5 minutes before adding to recipe.



  1. Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan by either oiling the dish or lining with parchment paper. (we are big fans of the parchment paper for easy removal from pan and easy clean up.)
  2. In a medium bowl, whisk together baking soda, baking powder, salt, pumpkin pie spice and flours. In a separate small bowl, mix together coconut oil or butter, eggs or flax eggs, pumpkin, maple syrup/honey and vanilla until very well combined.
  3. Add wet ingredients to the dry and gently mix together until combined. Do not over mix.
  4. Pour batter in prepared pan and bake for 45-55 minutes or until set in the center and a toothpick comes out clean. Let cool in pan for about 15-20 minutes before removing to a wire rack to cool completely.

Yield: 1 loaf