Paleo Pumpkin Loaf Recipe

Pumpkin is one of the most versatile vegetables to cook with!
Perfect for not only pies, but also cookies, loaves, breads, pancakes and more.

Pumpkin is:

  • Low in calories but high in fiber.
  • Low in sodium.
  • The seeds are high in protein, iron, and the B vitamins.
  • High in beta-carotene.

Beta-carotene is an antioxidant, which converts into Vitamin A.

(Above Info and image sourced from:  

Pumpkins are not only very good for you, they taste good too!

Nutritional info on pumpkin-

Pumpkin Loaf Recipe

Free of not only gluten, but also free of, dairy, corn, soy and refined sugar!

Makes 3 mini loaves (approx.)

  • 1/2 – 3/4 cup roasted pumpkin puree
  • 2 TBSP honey
  • 2 -3 eggs
  • 1 TBSP chia seed
  • 1/2 tsp baking soda
  • 1 cup almond flour
  • 1 TBSP cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1 tsp ginger
  • 1/2 tsp Himalayan salt

Optional topping

  • 1/2 cup walnuts  (or hazelnuts)
  • 1/4 cup coconut sugar
  • 2 TBSP pumpkin seeds (or sunflower seeds/hemp seeds)

1) Grind up chia seed in spice grinder and soak in 1/4 cup of clean filtered water for 10 minutes.

2) Combine all dry ingredients in bowl.

Watch them carefully as they brown up.

3) Add pumpkin, eggs, honey and chia mixture and blend well.

4) Combine optional topping ingredients in a separate bowl.

5) Coat inside of loaf pans with coconut oil and scoop batter into them, filling 1/2 – 3/4 full.

6) Spoon a little of topping mixture onto each loaf. Swirl into loaf batter with a spoon just slightly.

7) Bake for 35-45 minutes at 350 degrees F.

(Until toothpick comes out clean)

8) Let cool for 30 minutes of more before handling.

6) Enjoy!


2 responses

  1. Thanks. This was a hit last weekend. I also made pumpkin breakfast cookies. I can’t remember if I got that recipe from you too. They’re amazing and I’m taking them to work for my mid-morning snack when I’m always starving!



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