10/10/2026
Almond Flour Pumpkin Bread with Cranberries & Walnuts
A fall favorite with a Thrive twist! This moist, flavorful pumpkin bread is made with almond flour, pumpkin puree, eggs, walnuts, and unsweetened cranberries. Each slice provides 8g of protein and 4g of fiber.
INGREDIENTS
Pumpkin Bread
2 cups almond flour
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
½ tsp cinnamon
¼ tsp nutmeg
½ tsp salt
4 large eggs, lightly whisked
⅓ cup pure maple syrup
1 tsp vanilla extract
¾ cup 100% pumpkin puree
½ cup dried unsweetened cranberries
½ cup toasted walnuts, roughly chopped
Maple Cream Cheese Glaze
3 oz ⅓-less-fat cream cheese
1 tbsp pure maple syrup
1–2 tbsp full-fat coconut milk
DIRECTIONS
Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment.
In a large bowl, whisk together almond flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt.
In a separate bowl, whisk eggs, maple syrup, vanilla, and pumpkin puree until smooth.
Stir wet ingredients into dry ingredients until just combined. Fold in cranberries and walnuts.
Pour batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.
MAKE THE GLAZE
Microwave cream cheese for 20–30 seconds until softened. Whisk in maple syrup and coconut milk, 1 tablespoon at a time, until smooth and drizzle-friendly. Drizzle over cooled bread, slice, and enjoy!
THRIVE TIPS
Use 100% pumpkin puree, not pumpkin pie filling.
Toast walnuts before adding for extra flavor.
Cool completely before slicing for cleaner cuts.
Store leftover glaze separately in the refrigerator and add when serving.
Pair a slice with plain Greek yogurt for a more substantial breakfast.
Perfect for cozy fall mornings or make-ahead snacks!
