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vegan thanksgiving recipes

Almond & Maple Pumpkin Bread

  • Author: Kate Kasbee
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 10 servings 1x


With a crumbly dusting of sliced almonds and coconut sugar on top, this Almond & Maple Pumpkin Bread is perfect for enjoying with a hot cup of coffee post-Thanksgiving dinner.


  • 1 cup all purpose flour
  • 1 cup whole-wheat flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. nutmeg
  • ½ tsp. cinnamon
  • ½ tsp. salt
  • ¼ cup almond butter
  • 1 ¼ cups pumpkin
  • ½ cup maple syrup
  • ¼ cup coconut oil, melted
  • ¼ cup water
  • 2 tsp. vanilla
  • ¼ cup sliced almonds
  • 1 Tbsp. coconut sugar


  1. Preheat your oven to 350F and oil a 9” x 5” loaf pan.
  2. Combine the flour, baking soda, baking powder, nutmeg, cinnamon, and salt in a large mixing bowl. In a separate bowl, whisk together the almond butter, pumpkin, maple syrup, coconut oil, water, and vanilla.
  3. Pour the wet ingredients into the dry ingredients and stir well to combine. Add another tablespoon of water if the mixture seems too thick.
  4. Scoop the bread mixture into the oiled loaf pan and use a butter knife or spatula to smooth out the top.
  5. Put the sliced almonds and coconut sugar in a small Ziplock bag and seal it shut. Use a heavy jar to crush the almonds into tiny pieces. Alternatively, you could use a food processor.
  6. Sprinkle the crushed almonds and coconut sugar on top of the bread. Bake for 45 to 50 minutes, until a toothpick comes out clean.
  7. Cool for at least 30 minutes, slice, and serve.


  • Serving Size:
  • Calories: 254
  • Sugar: 12.1 g
  • Sodium: 248.2 mg
  • Fat: 11.4 g
  • Carbohydrates: 34.6 g
  • Protein: 5.3 g
  • Cholesterol: 0 mg