Pumpkin Spice Loaf



Fall is in the air, and baking with cinnamon, pumpkin, and love has never smelled so wonderful! This simple recipe is just what the season ordered to have the flavors of fall bursting in your mouth. A delicious slice of this Trim Healthy Mama friendly Pumpkin Spice Loaf will make you want to snuggle up with a warm fire and a good book!


Check out the recipe below:




Pumpkin Spice Loaf



  • 2 cups almond flour
  • 3 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 drop of Young Living Ginger Essential Oil
  • 1/4 teaspoon all spice
  • 1/4 teaspoon THM Mineral Salt
  • Approx. 1/4 teaspoon THM sweetener (to taste)
  • 3/4 cup pumpkin puree
  • 2 large eggs
  • 2 tablespoons liquid coconut oil
  • 1 teaspoon vanilla extract



  1. Preheat oven to 350*
  2. Add small baking dish with water under top rack
  3. Line up disposable loaf tins
  4. Place dry ingredients in a bowl
  5. Place wet ingredients in a medium bowl and mix with a hand mixer till well blended
  6. Slowly add dry ingredients into the wet mixture and blend well
  7. Spoon batter into prepared loaf tins approx. 2/3 full
  8. Bake in the over for approx. 25 minutes or until toothpick is removed clean
  9. Remove from oven and let cool before frosting with the Cream Cheese Frosting Recipe Below!


Cream Cheese Frosting:



  • 1 pkg. 1/3 less fat cream cheese
  • 2 tablespoons 0% plain greek yogurt
  • 1/2 teaspoon fresh lemon juice
  • 1/8 teaspoon THM sweetener (to taste)


  1. Place all ingredients in a mixing bowl
  2. Blend well with hand mixer
  3. Don’t eat it all before the pumpkin spice loaves are finished baking!


Spread Pumpkin Spice Loaf  with Cream Cheese Frosting & Enjoy!




the laundry moms




We are not affiliated with Trim Healthy Mama nor endorsed by them. As with all resources, you should review them with care. We have done our best to make the recipes and all menu plans THM compliant in an effort to assist you on your journey.

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11 comments on “Pumpkin Spice Loaf

  1. cara says:

    Do you think this recipe needs another egg, or a little more liquid? Did it come out dry? I’m making this now and I feel like it may come out dry as the batter is not too moist. I followed the directions. Let me know how yours turned out and if you needed to tweak it. Thanks!

  2. Angela says:

    Did you use THM Stevia or Sweet Blend in this recipe? Thanks for sharing! I can’t wait to try it!

  3. laundrymoms says:

    Hey Cara…it seemed fine for us…I thought the same thing though…but I really think it depends on how hot your oven cooks…you might add 2 tablespoons of water….one of the keys to cooking with Coconut flour is to let the wet ingredients sit for about 10 min so the Coconut flour can be absorbed…it was eaten up as soon as it came out of the oven so I don’t think anyone else thought it was too dry 🙂

    Hope this Helps!


  4. laundrymoms says:

    We used Stevia, Angela…(love your name 🙂

    But use a little of your fav and just taste a bit of the batter …I always add “to taste” in our recipes because being from the south…we like everything SWEET…and everyone has different taste buds! 🙂

    Hope this helps!


  5. Jenny says:

    What size tins?? Regular loaf pans (9×5 is what I have I think) or smaller? Thanks!

  6. Christina says:

    Is this a trim healthy S?

  7. Kimberly says:

    I’m guessing this recipe is an S. How much is a serving size, do you know? One slice, two? Or even more?

  8. Trisha says:

    Could you substitute the THM Baking Blend in this? If so, how?

    • laundrymoms says:

      Hi Trisha!

      You could try subbing 2 cups of baking blend and omitting the other flours. If it’s too wet, add 1TB at a time of baking blend until it’s a good consistency. Let us know if you do it!

      Meggan 🙂

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