Paleo Pumpkin Bread Recipe

Paleo Pumpkin Bread Recipe

paleo pumpkin bread recipe

Pumpkin seeds are the highest vegetarian source of zinc, which is incredibly supportive for the immune system (hello, upcoming flu season)! They are also rich in magnesium, tryptophan, manganese, phosphorous and iron. I’ve been a fan of pumpkin seeds for years and am amazed that they don’t get the attention they deserve.

So this recipe involves the use of Pumpkin Seed Flour to make Paleo Pumpkin Bread. Pumpkin seeds have a wonderful taste and are fresh and abundant this time of year. I much prefer raw pumpkin seeds to roasted and that’s what I use in my bread recipe.

I do all sorts of things with pumpkin seeds, like making cilantro and pumpkin seed pesto and pumpkin seed butter. But my latest favorite way to use pumpkin seed is to pulverize them in my coffee grinder to make flour. It’s super easy and a unique replacement for ubiquitous almond and coconut flours.

Baking with Pumpkin Seed Flour

I follow a lot of Paleo recipe blogs and I’ve never seen anyone use pumpkin seed flour for baking. I aim to change that. Through my experiments, I discovered that pumpkin seed flour can replace blanched almond flour to make Paleo bread. And it lends a rich and earthy taste to baked goods that might blow your pumpkin pickin’ mind. I based this recipe on my favorite “cornbread” recipe from the Unrefined Kitchen but made lots of personal tweaks.

Paleo Pumpkin Bread Recipe

Ingredients

•  1 cup of pumpkin seed flour (grind your own from raw seeds in a food processor or coffee grinder)
•  1/2 cup of blanched almond flour
•  1/3 cup of arrowroot
•  1/3 cup of coconut flour
•  1/2 tsp baking soda
•  1/2 tsp of salt
•  3/4 cup of milk of choice
•  1/4 cup of grass-fed butter (you can use coconut oil instead)
•  3 eggs
•  1 tbsp of maple syrup (add more sweetener if you want it sweeter)

Directions

1. Mix the dry ingredients in a bowl.
2. Mix the wet ingredients (milk, melted butter, maple syrup, and eggs) in a separate bowl
3. Combine dry and wet ingredients and mix well.
4. Pour the batter into a greased baking pan (I like to use parchment paper instead of greasing the baking pan) and put into a preheated oven at 350 degrees. I used an 8 x 8 pan.
5. Bake for 35 minutes. It’s done when you insert a toothpick into the bread and it comes out clean.
6. You can eat this bread with chili, use it as sandwich bread or eat it voraciously standing over the stove right after it comes out of the oven (not that I do that).
7. Enjoy your fearless experiments with this nutritious and versatile flour!
8. Let me know how your Paleo Pumpkin Bread made from Pumpkin Seed Flour turns out in the comments below!

Comments

comments

 

15 Responses

  1. Phillip Williams says:

    This looks amazing, we are going to try it this weekend. We have so many pumpkin seeds from Halloween this will be a perfect way to use them.

  2. Leanna says:

    I just seeded 6 pumpkins, wondered what I was going to do with all those seeds! I’ll definitely try this.

  3. C'est Moi says:

    That looks so good!!!

  4. Ed Vaitis says:

    Been using almonds exclusively and have been searching for something different. Will try this.
    New to Paleo.Went off grains and lost 35 pounds in 2 months with no other changes.Allergies and joint paid went with the 35 pounds.

  5. Christine says:

    This looks fantastic, my daughter just sent it to me. Thank you for all the hard work and effort put in to this and other recipes. Truly appreciated . Is there a possibility could use soaked chia seeds instead of eggs?

  6. Barb says:

    The paleo pumpkin bread was wonderful! Turned out just like it was supposed to, and even took exactly 35 minutes to bake. I did increase the maple syrup to 3 TBLS as we have a few sweet toothers in my house. So quick to make, too! This will definitely be a main-stay in our house. Thanks!

  7. Jill says:

    Does this bread turn out like a quick bread or more like a sandwich bread? I’d like to try it but am wondering what to expect. Thanks for the recipe!

  8. wompol says:

    Thanks for finally posting something with pumpkin seed flour! I always oven dehydrate mine (170 degrees until dried) then cool and grind and sieve. The fragrance and sweet nutty flavor of the resultant flour are nothing short of amazing. I do the same with all of my other winter squash seeds. I find that it is best preserved by vacuum sealing and freezing the flour in 2c batches. This time of year, when most of a couple weeks is devoted to putting up winter squashes and pumpkin (in many forms) I consider the seed flour to be my family’s reward for the hours of work.

  9. Stu says:

    I made pumpkin muffins using fresh ground pumpkin seeds and they turned out delicious with a nice dense texture and amazing flavor#

  10. jessica says:

    Sounds great however I can’t try it because it still has almond and coconut in it, Can this be made without those and still taste good? I am new to eating no grains and need help.

  11. Joy says:

    I wondered if this could be made with tapioca flour instead of arrowroot. i know they are different so didn’t want to waste my pumpkin flour if tapioca flour is a no-no. Anyone know?

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