Recipe Review: Paleo Pumpkin Loaf from Rachl Mansfield

Happy Friday! Nothing says Fall quite like a tasty pumpkin treat, am I right? The moment the temperature drops and fall hits, I’m in the mood to bake. I’ve been following a food blogger named Rachel Mansfield for a few months now, and she is always posting the most gorgeous, delicious-looking food I’ve ever seen, for real. Check her out on Insta at @rachlmansfield – you’ll be drooling over her photos in no time. This past Sunday, I finally decided to make one of her delicious-looking concoctions – a paleo pumpkin loaf! – since it’s fall and all. 
I’m going to share the recipe that I used (I modified hers a little bit), but please check out her original recipe on her website here
Paleo Pecan Crumble Pumpkin Loaf from Rachl Mansfield
Serves 8
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
374 calories
27 g
70 g
29 g
7 g
10 g
127 g
30 g
13 g
0 g
17 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 374
Calories from Fat 244
% Daily Value *
Total Fat 29g
Saturated Fat 10g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 70mg
Sodium 30mg
Total Carbohydrates 27g
Dietary Fiber 3g
Sugars 13g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Pumpkin bread
  2. 3 eggs
  3. 1.5 cups pumpkin puree
  4. 1 tablespoon liquid coconut oil
  5. 1 teaspoon vanilla extract
  6. ¼ cup creamy almond butter
  7. 2 tablespoons almond milk
  8. 2 tablespoons honey/maple syrup
  9. ½ teaspoon cinnamon
  10. 1 teaspoon pumpkin pie spice
  11. ⅓ cup coconut flour
  12. ½ teaspoon baking powder
  13. 1-2 scoops collagen peptides
  14. Pecan crumble
  15. 1 cup chopped pecans
  16. 1 tablespoon coconut flour
  17. ¼ cup coconut oil
  18. 2 tablespoons honey/maple syrup
  19. 1 tablespoon coconut sugar
  1. Preheat oven to 350 degrees and grease all sides of bread loaf pan
  2. In a small mixing bowl, combine the pecan crumble ingredients, mix, and place in fridge for 5-10 minutes
  3. In a large mixing bowl, whisk together eggs, pumpkin puree, coconut oil, vanilla extract, almond butter, almond milk, maple syrup together
  4. In a separate mixing bowl, mix coconut flour, cinnamon, pumpkin pie spice, baking powder, and collagen peptides
  5. Add the dry ingredients to the wet ingredients and combine
  6. Pour mixture into bread loaf pan
  7. Place the pecan crumble topping on top of the uncooked pumpkin bread mixture and bake in oven for 30 minutes then remove and cover with tinfoil and bake for another 15-20 minutes
  8. Take the bread out of the oven, cool 10 minutes, and then serve
Adapted from Rachl Mansfield
Adapted from Rachl Mansfield
Making it Millennial
ingredients for the pecan crumble topping
ingredients for the paleo pumpkin loaf

Prep Work

I had almost all of the ingredients needed, but this recipe does call for some specific ingredients since it is paleo, grain-free, and dairy-free. Make sure you have all the ingredients you need before getting started on the recipe, ’cause nobody enjoys realizing that they’re missing something half-way through making something.
I did use collagen peptides (totally optional, read my blog post about the benefits of collagen peptides here). 
pumpkin loaf before putting it into the oven
Let me just say that baking this pumpkin loaf was a treat in itself – our entire apartment smelled like a pumpkin roll candle but even better because it was REAL pumpkin baking in the oven! lol The loaf baked for 30 minutes, and then I took it out and put aluminum foil on top of the bread pan. I had actually ran over to my neighbors down the hall so when I got back the timer was beeping. Because I didn’t know how long the timer had been going off, I only baked the bread for 10 more minutes before taking it out. Once the bread loaf cooled, I placed a plate on top of the loaf pan, flipped it over, cut the loaf into eight pieces, sandwiched another plate on top, and then flipped the loaf back over to its original position.


When I looked at Rachel’s pumpkin loaf, it looked more like a bread than what mine turned out. The top of my pumpkin loaf looks like a bread but the inside is a texture between bread and a custard; it wasn’t 100% baked, but that’s how I like cookies, and it seemed to work well in this instance, too. The loaf was mostly baked but not so much that the loaf turned super dry – it definitely had a moist texture.


Hello, flavor, flav! If you know me, I have a heavy hand with all seasonings, especially ones I love like cinnamon/pumpkin pie/allspice/etc. I had to behave myself with this recipe – I followed Rachel’s ingredient guidelines straight through for the seasonings. I’m really proud of how this pumpkin loaf came out, it takes so good! The mixture of the pumpkin loaf with the pecan crumble on top is a perfect pairing. The only tweak I will make in the future is using maple syrup or agave instead of honey. I really am not a big fan on the taste of honey (we have it on hand for when we’re sick and put it in tea), but I used it in this recipe anyway to give it a chance. While I do love the flavor of the pumpkin loaf, I think I would enjoy it even more with the slight taste of maple syrup instead of honey.

What recipe(s) have you been trying lately? Would love to hear a few recommendations from y’all in the comments below.