New recipe on this page! I updated the recipe for pumpkin bread using almond and coconut flour on 10/8/2022.
I reduced the amount of olive oil, coconut flour, and increase the amount of baking soda to get a really nice, moist version of this recipe. If you liked the original recipe for pumpkin bread made with almond and coconut flour, I added the differences in the headnotes, and I also included the second recipe that uses almond flour, coconut flour, and banana. So many folks love that one and I didn’t want to make it hard to find. So, there are a lot of recipes on this page!
I offer several pumpkin bread recipes, and most of them use almond flour. There is a coconut flour only recipe in my cookbook, The Healthy Coconut Flour Cookbook, and there is a much-loved recipe using almond flour (and almost cake) in my cookbook, Cooking for the Specific Carbohydrate Diet.
I also added an easy recipe for honey butter glaze, which you can use on any bread, muffin, or cupcake. And if you don’t do honey, you can use maple syrup instead. I use dairy-free butter, and I imagine coconut oil would work as well as butter, but I haven’t tried it yet.
I discovered a few years ago that creamed (or creamy) honey makes for great frosting and toppings on breads, muffins, donuts, and cakes. Here are two brands I’ve tried and like: Wild Raw Gold Honey and OneRoot Canadian Raw Honey.