Thursday, December 13, 2012

Gluten-Free, Paleo Friendly Pumpkin Bread

Breakfast Pumpkin Bread

By:  Tara Fuller

Absolutely nothing is better than a well-balanced pumpkin loaf than one that's high-flavor, low-calorie, high-protein and not too shabby on fiber. This Pinterest adapted recipe has all that and more. Whether you're on the Paleo diet (also known as the caveman or Paleolithic), gluten intolerant or just looking for the perfect on-the-go breakfast food, look no further because this is hands-down AMAZING and kid friendly. 

Serves 8


1 cup Almond Flour
1/2 cup Coconut Flour
3/4 cup Pumpkin Puree (canned or homemade)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Cinnamon
1-1/2 tsp Pumpkin Pie Spice
1/8 tsp fine grain Sea Salt
1/4 cup Honey
2 tbsp Almond Butter
*Optional 1 Tbsp Sliced Almonds (not equated in food label below)
*Optional 1-2 mashed bananas (not equated in food label below)

  1. Preheat oven to 350 degrees
  2. Coat pan(s) with coconut oil or paper cups if using muffin pan
  3. Mix everything together at once
  4. Fill pans and bake for 40 minutes or until tester comes out clean (muffins will take about 25 minutes)
  5. Sprinkle with almonds halfway through cooking if using.             

Nutritional Label
Courtesy of Calorie Count
*To increase fiber and complexity, add a mashed banana, shredded carrots or hemp seeds into the batter (hemp is not an approved Paleo food); and if you like nuts, be sure to add Almonds for an extra gram or two if you're concerned about reaching FDA daily fiber recommendations. 


  1. Hi, I was thinking about making this bread-- are there really no eggs in the recipe? Thanks!

    1. That is correct. The pumpkin purée provides the binder so it acts as an egg would. If you add the mashed bananas it will make the bread even more moist

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