Almond flour and coconut flour team up here for a naturally rich, tender crumb with none of the heft you'd expect from a classic quick bread. Warm cinnamon, ginger, and nutmeg swirl through pure pumpkin puree and maple syrup, giving every slice that cozy, spiced flavor that makes this loaf feel like fall in a pan. Coconut oil keeps things moist without weighing the bread down, and a handful of chopped walnuts adds a satisfying crunch if you want it. The batter comes together in two bowls with just a whisk and a spatula, then bakes into a deep-golden loaf that pulls cleanly from the pan and firms into perfect slicing texture as it cools. This one is a genuinely solid pick for a gluten free kitchen, with a crumb sturdy enough for a smear of nut butter or a plain slice alongside your coffee. It's the kind of loaf you'll want to keep in regular rotation once the weather turns cool.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides for easy lifting.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined with no visible lumps.
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