Paleo Pumpkin Bread - Food To Nourish
FREE SHIPPING ON ALL ORDERS OVER $50

Paleo Pumpkin Bread

Lately I’ve been getting a little bit bored with breakfast. There are some days I wake up and I can’t face a plate of eggs and vegetables or even last nights left-overs. And while I still stand by my advice to always start the day with a balanced meal of protein, fat and vegetables, I do understand that some mornings you might just feel like a piece of toast!

This pumpkin bread is nutrient rich, high in protein and fibre, free from grains and gluten, and it can be made dairy free. It’s super easy to make and tastes incredible with mashed avocado for breakfast!

Happy sprouting, baking and cooking!

x Danielle

How to put this all together:

Preheat your oven to 200ºC.

Grease and line a bread tin with olive oil and baking paper.

Now comes the easy part.

Add all of the above ingredients into a large bowl and mix well to combine.

Your mixture will seem really dry, this is due to the coconut flour.

Do not add any more liquid to your mixture because as the pumpkin cooks in the oven it will release a lot of water and make your bread nice and moist.

Spoon the mixture into your bread tin and make sure to flatten the mixture and push it right into each corner.

Bake in the oven for 1 hour.

Check it after 50 minutes, you’ll know it’s ready when it’s firm to touch in the middle and it has a nice golden colour.

Allow to cool before removing from the tin and make sure the loaf is completely cool before you start slicing it, otherwise you’ll end up with a lot of crumbs!

The first time I created this recipe I added chopped olives instead of fetta. This is a nice option if you want to make your loaf dairy free but you still want that nice salty kick!

I love eating this for breakfast with thick slices of avocado and some fresh rocket.

What you’ll need

2 cups of raw grated pumpkin

1/2 onion, finely diced

1 cup of tapioca flour

1/2 cup of almond meal

1 cup of coconut flour

2 teaspoons of baking powder

1/2 teaspoon of sea salt

4 eggs

1/2 cup of almond milk

1/2 cup of extra virgin olive oil

100g fetta, crumbled (optional, leave out to make this loaf dairy free)