A delicious moist paleo and gluten free pumpkin bread that is naturally sweet, it has a hint of warming spices, topped off with crunchy pumpkin seeds and walnuts.
This pumpkin bread can be a tasty paleo snack to enjoy with a cup of tea, or can be a gluten free or paleo breakfast. This moist bread is mildly sweet and slightly spicy, it can be enjoyed plain or or I love to eat it slathered with some almond butter.
We grew our own pumpkins this year, we have tried this once before but without much success. This year we left them until after the first frost to ripen which we hadn’t done before, this has made the pumpkin sweeter and meant they were only ready a couple of weeks ago.
So not so much of an Autumn vegetable for us this year but well into winter which is great as it means lots of warming and nutritious pumpkin soup for us!
The best way to cut a pumpkin (the easy way)…
Pumpkin is so versatile and nutritious (which I love – for those interested see nutrition info below), but I find it is an absolute pain to chop up and sometimes near impossible particularity if it is large.
The easiest thing to do is to put the whole pumpkin or half a pumpkin in in the oven and roast it. Then you can easily peel and chop it with next to no effort. Preheat the oven to 180°C/355° and cook for 40 min to an hour depending on the size of your pumpkin. Once you can easily insert a knife through the pumpkin it is cooked. Leave it to cool, then it is very easy to peel, cut and seed and use as needed.
After roasting your pumpkin, chop it up and keep it to use in for other recipes. I like to freeze some to keep for making pumpkin or vegetable soup, or to use in baking recipes like this pumpkin bread or in my Gluten Free Pumpkin Muffins with Chai Spices. Chunks of pumpkin go so well in a frittata , vegetable lasagna or add to risotto or salads such as my Roasted Pumpkin, Chickpea & Sundried Tomato Salad with Goats Feta.
Other recipes you might like to try:
I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!
Have a lovely week!
Love Food Nourish Nutrition Tips
- Pumpkin is an excellent source of vitamin A making it great for a healthy immune system, eyesight and healthy skin. As vitamin A is a fat soluble vitamin you do need fat to absorb it, this bread has fat from the coconut oil and the nuts that can help with absorption.
- Pumpkin often gets a bad rap for being high on the G.I scale, and although it is a high G.I food – G.I (75) it’s low carbohydrate content gives it a low glycemic load – G.L (3), this is good news as it is loaded with important nutrients such as vitamin A, vitamin C, and a healthy dose of fibre.
- I have added turmeric and ginger to this loaf which both have anti-inflammatory benefits and are great for a healthy immune system this winter. Turmeric is best absorbed in the body by consuming it with fat as it is fat soluble and with black pepper which enhances its bio availability. This paleo pumpkin loaf contains healthy fats and black pepper.
A delicious moist paleo pumpkin bread with a hint of spices.
10 minPrep Time
40 minCook Time
50 minTotal Time
- 1.5 cups of cooked pumpkin or pumpkin puree (I have used cooked pumpkin for the above bread)
- 3 eggs
- 2 Tbspn coconut oil, melted
- 1 Tbspn honey or maple syrup*
- 2 tsp natural vanilla essence
- 1/2 cup coconut flour
- 1 Tbspn ground cinnamon
- 1 tspn turmeric
- 1/2 tspn nutmeg
- 1/2 tspn ginger
- 1/8th tsp ground black pepper
- 1.5 tspn baking powder
- 1 tspn baking soda
- pinch himalayan sea salt
- 2 Tbspn pumpkin seeds
- 2 Tbspn walnuts, chopped
- Preheat oven to 160°C/325° fan forced or 180°C/355°F conventional.
- With a hand held mixer or using the mixer in your food processor whisk the eggs until they have tripled in size - about 3 min.
- Add the cooked pumpkin or pumpkin puree, coconut oil, honey and vanilla essence, blend until smooth. Note: If you are using cooked pumpkin like I did instead of pumpkin puree then it will be easier to use a food processor. This will give the bread the smooth texture like the photo. If you are using pumpkin puree then it will mix in easier without needing a food processor or stick blender.
- Add the coconut flour, spices, baking powder, baking soda, pinch of salt and pepper. Blend until you get a smooth batter.
- Line a 8"x4" loaf tin with parchment paper.
- Pour the batter evenly into the loaf tin and smooth over the top.
- Top with chopped walnuts and pumpkin seeds.
- Cover the tin with tin foil and bake for 20 minutes. Then remove the foil and bake for another 15-20 minutes. Insert a toothpick to the centre of the loaf to check when done, it should come out mostly clean with a few crumbs.
- Remove from oven and leave to cool completely before slicing.
- Store in an airtight container. Should last about 6 days when stored in the fridge.
This bread will come out mildly sweet and spicy, I have tried to keep the sugar content down and only used 1 Tbspn of honey. If you prefer a sweeter loaf then use 2 Tbpsn of honey or maple syrup.