top of page
  • Writer's pictureAmy Slater

Pumpkin Bread/Muffins with Cashew Flour (grain free, sweetener free)

There is nothing more fabulous in the fall than pumpkins, winter squash and apples. I absolutely love the earthy and naturally sweet taste of fresh pumpkin and butternut squash. Add a little cinnamon and cloves and you are all set!

Don’t forget the mums! I am a total sucker for mums. The bigger, the better. I would have my front porch covered in them if I could!

If you have been following me, you know by now…I bake a lot of muffins! I explain why here, Carrot and Pumpkin Muffins with Pumpkin Flour (grain free). This recipe turned out beautifully! It is amazing the powerful the natural sweetness of cashews, pumpkin and banana.


  • 1 cup cashew flour*

  • 1/2 cup coconut flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon cloves

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 3 eggs, beaten

  • 3/4 cup canned or fresh pumpkin puree

  • 1/4 cup mashed banana

  • 1 teaspoon vanilla extract

  • 3 Tbsp coconut oil, melted

Preheat the oven to 350 F and line three small loaf pans** with parchment paper or ten regular muffin cups with liners.

Grind the cashews into a fine flour in your high-speed blender. Whisk together cashew and coconut flour, baking soda, cloves, cinnamon, and nutmeg in a small bowl. Next, add the eggs, pumpkin, banana, vanilla, and coconut oil. Stir well to combine.

Bake bread for 40 minutes or muffins for 20-25 minutes.

*I grind my own from whole nuts in my Vitamix. I prefer this because I soak and toast my nuts before using them. That way I save cost and control quality! (Use 1 cup of whole nuts for a measure in this recipe)

** My loaf pans are, 5.75″ L x 3.25″ W x 2.25″ H.

By omitting an added sweetener, you can control the sweetness of the bread. Serve it warm with a melted butter. Or, enjoy it for a dessert with a drizzle of honey. Spread it with a nice jam or pureed berries.

Each mini loaf gave us 12 slices.


Share this:


bottom of page