Paleo Pumpkin Bread
Here is a delicious gluten free bread recipe. What I love about it is that it’s really easy to make. Most pumpkin breads use smashed cooked pumpkin, but I decided to have a go at using grated raw pumpkin to save a little time. This creates a lovely texture that’s moist on the inside which makes it wonderful to eat with both savory and sweet toppings. I love mine topped with macadamia nut butter and a little honey or as a side to a vegetable based soup topped with avocado, but serve it as you wish. You can also watch the video on how easy it is to make this purely delicious pumpkin bread below this recipe.
What it’s good for:
Pumpkin is a great source of carotenoid antioxidants and it’s also rich in omega 3 which makes it a perfect anti-inflammatory food. A number of age-related diseases have been linked to inflammation, including obesity, cancer, type 2 diabetes,atherosclerosis, arthritis, osteoporosis, depression and dementia. Almonds and eggs are full of protein that can help repair and nourish your body + immune system.
450 g (15.8 oz/ 3 cups) grated raw pumpkin (winter squash)
4 whole organic or free-range eggs
1/2 tsp sea salt
pinch nutmeg
1/4 cup (60 ml/ 2 fl oz)) olive or macadamia nut or cold pressed coconut oil
2 teaspoons gluten free baking (you can also use (3/4 teaspoon baking soda + a tablespoon lemon juice)
3 cups (300g/ 10 1/2 oz) fine almond meal (fine almond flour, ground almonds)
1 tablespoon honey (optional )
pumpkin seeds to sprinkle on top (optional)
Preheat your oven to 150 – 160 C. Fan forced or 180 C if your oven has no fan.
Combine the pumpkin, eggs, salt, nutmeg and oil into a bowl.
Add the almond meal and baking powder and mix well.
Line a loaf tin with baking paper at the base and the sides.The size I used was: 10 1/2 cm wide and 26 cm long.
Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.
Bake for approximately 1 1/2 hours – check after 1 hour and test as times may vary depending on your oven and temperature.
Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.
Cool and enjoy slices with avocado or topped with my macadamia nut butter.
Serves 16.
Nutrition per serve
Protein: 6.2 g
Total Fat: 15 g
Saturated: 1.6 g
Carbs: 3.4 g
Sugars: 2.9 g
Sodium: 21 mg
kilojoules: 740
Calories: 176
Watch the Video
– adapted from The Healthy Chef [...]
Contact Teresa Cutter
This looks like one of the best paleo bread recipes so far!
it is Gary ! Would love to hear your thoughts after you’ve tasted it. So simple natural + delicious !
It looks amazing but I expect nothing less from you Teresa!
definately a fan of your recipes teresa!!! Can’t wait to try this over the weekend with some avocado and tomato!!
Great! I have been eating paleo for a month now and have never felt better! I was SO pleased to see you post this recipe, I’m always looking for new delicious paleo recipes! I can’t wait to try
hi there,
looks and sounds delicious….is that baking powder or baking soda in the ingredients?
thanks!
Would love to try this with seed meal instead of almonds for a nut free version. Thinking pumpkin seed meal would be the obvious choice.
Looks delicious! I love pumpkin, can’t wait to test it out
this looks so good! can i substitute wholemeal plain flour instead of the almond meal?
Hi Teresa,
Great recipe – just wondering in the review lists it says “2 teaspoons gluten free baking”. What’s this meant to be?
Thanks,
Ron
Hi Teresa,
Great recipe – I’m just wondering in the ingredient list is says, “2 teaspoons gluten free baking”.
What’s this meant to be?
Cheers,
Ron
Hi Teresa,
What temperature should your oven be if you don’t have a fan forced oven?
Many thanks
Tarsh
I can’t wait to make this, looks absolutely delicious
Ohhh yummo! I can feel a Paleo Cookbook coming on T…….hope so babe. xx
I am such a big fan of your beautiful, healthy recipies. It is so nice to be inspired by such delicious food that is gluten/dairy free and so good for you too. This looks really yummy, I am looking forward to cooking it!!
Thanks Teresa.
Yum Yum thank you Teresa
Looks great! Just about to make it, but wondering when you add the honey?? Do you add it to the mixture or drizzle on top when putting the pumpkin seeds on top?
Thanks!
Hi tersa this looks fantastic. Can’t wait to make it. I bought almond meal off the shelf at the supermarket but I am thinking this is not the best because the ground almonds become rancid if not refrigerated…is this correct??
Hey Bri – the ones you get in the supermarket are touch and go ! a few packs I’ve bought have been rancid when I’ve bought it. Health food store may be best to buy and so will my ” healthy chef” range that will be vacume sealed and free from light and O2 for freshness and quality – keep an eye out for it soon.
To make my own almond flour I always buy packets of whole almonds, still with their brown skin jackets on
and put them in food processor to make my own ‘almond flour’. Fresher and more fibre. 
I’ve just made this and just tried my first piece with a little honey …..it was absoloutely delicious!!
I’ve only known about your great website for the last week or so and have been having the cinnamon & apple porridge every day since. I have also made your brownies, healthy hot chocolate and now this. It’s all been delish! Looking forward to making more.
Thanks for the great recipes Teresa.
Can we pop these into muffin tins instead of a breadtin? If so, what is the temp / cooking time? Thanks!
Yes you can Fiona – try 40 – 45 minutes and let me know.
Yum yum yum! Sounds so good – will definitely give this one a go!!!
Hi Teresa,
It says 3 cups of almond meal (300g)
Is that just 300g in total? Or 3 cups of it which would be a lot more than 300g?
Thanks
Lauren on my electronic scales 3 cups = 300 g.
Hi Teresa,
The recipe sounds delicious. For those who don’t eat eggs would the recipe work with some sort of substitute? Any recommendations would be greatly appreciated.
Cheers, Anja
This looks great. I have an abundance sweet potatoes. Do you think I could use these instead of pumpkin?
Yes sweet potato will work in this
x
I just made this and it looks amazing! Would this be ok to freeze?
Hi Teresa,
I made this earlier today and just cut my first slice – it’s absolutely delicious! I had it with honey and plan to have it tomorrow for breakfast topped with avocado and poached eggs. Thank you for such a great recipe, I think this may be a weekly addition to our meals!
Hi Teresa.
Baked your bread on Wednesday night. Simple and tasty! Especially good for my gluten sensitive tummy and as I’m trying to get more protein in my diet.
I just enjoyed a slice with avo. Reminds me of pumpkin scones. Next time (already thinking of next time!), I might make it more savoury, perhaps with cumin?
Just made my second batch and had it with vegemite. Mmmm….
OOOOOOOO…….MMMMMMMMM…….GGGGGGGGGGGGG!!!!!! I can’t wait to try this and will post back so you can see my pic!!! I hope it looks as good as yours babe!!! XxDani
Just made this – absolutely loved it! Thank you!!!
Hi Teresa
I would like to make this bread but don’t like eggs what you to use instead ?
Thanks Monika
I baked this bread last night and covered it with plastic wrap. I just had it for breakfast, grilled with avocado and cheese – so good! And it also filled me up pretty quick – I couldn’t even finish the whole thing, which is unusual for me! Thank you for a great recipe!
Wow..looked Yummy
I freaking LOVE thehealthychef.com. Delicious pumpkin bread for brekky this morning – and I made it myself!!! Best thing ever… (green chicken strog a close runner up) Yay Teresa!
Hi Teresa,
Quick question, I baked my bread at suggested oven temp
above, checked at 1hr & 90mins but still wasn’t cooked in centre. Even after 2 hrs is still very damp in centre. Any suggestions, do I increase oven temp?
Alicia, was it fan forced or static oven ? if it’s static then 180 C is good. it could be that your oven temp is a few degrees off so you will need to adjust accordingly. Turn up the heat next time to 180 C. and let me know how you go. T:)
Hi Teresa,
What temp do you suggest for non-fan forced ovens? I made this on the weekend but only cooked at 150 (didn’t see the fan forced comment) & ended up cooking for 2 hrs, but still ended up quite gooey and damp in the centre. Going to re-attempt this weekend.
Thanks
Alicia
Hi Teresa,
This looks great! I was just wondering whether I could replace the pumpkin with sweet potato?
Thanks!
Hi
I’m usually making my paleo bread with almond flour and flaxseed “flour”. Was thinking if i should add pumpkin and found your blog and the bread is baking. I love pumpkin.
Hi T,
Thanks for another great recipe. Made this last night and it is so delicious! I added 50g of Parmesan and it gave it a definite savoury flavour. Yummo!!!
This bread is divine, I have started making it weekly. I have given others the recipe and they all agree, delicious! also really nice when made with a combination of sweet potato and pumpkin.
This bread is amazing. Whenever I have needed a little something to “tie me over” until my next meal this week I had a slice of this. I love it plain.
This was delicious! I didn’t cook mine for quite long enough, so I’ve been toasting it and having it with almond butter.
I just finally got around to making this. It cooked well and looked and smelled amazing!
It tasted pretty good too, but has an eggy taste….did anyone else get that?
Is that how it’s meant to taste? It was kind og like a smooth fritata flavour. Delcious, but not quite what I was expecting…
Lovely, lovely, lovely! Definitely a keeper of a recipe. Might even make a savoury version next time.
Hi Teresa,
I’ve done about 5 times and the bread doesn’t rise. Taste good, everything fine, but not rising at all. What could be happen?
Thanks
Use baking soda in place of baking powder Maria…must activate with lemon. hope this works for you.
Just tried it last night I left mine in for 150c fan forced for 1 and 45 minutes and the only problem I encountered was trying to wait for 1 hr before slicing. End result was perfect, very moist and delicious on its own, I also like the fact it’s neither sweet or savoury. If you LOVE pumpkin this one is for you.
YAY ! so happy you love it
I am just about to pop on into the oven myself 
xx
Hey T, the recipe calls for honey but doesn’t say where to add it. Am I correct adding it to the pumpkin, eggs etc?
Yes you are Georgia – thanks for letting me know. !
If I substitute the grated pumpkin with the organic canned pumpkin I already have in my pantry, how much should I use? Thanks!
Love your website. Could you do this recipe with coconut flour? just thinking of school lunchoxes where I cant send any nut products. we are paleo so this is difficult. the kids would love this.
Thanks
Yes Tammy – you must have been reading my mind ! quantity won’t be the same however…..I haven’t tested it yet – but I would make a small batch first to see. it will be approximately 3/4 cup coconut flour
Let me know how you go !!! kids will love it x
Just made this with sweet potato, and it tastes divine. Can’t wait to have it for breakfast with avocado and fried egg.
Would I be able to substitute zucchini for the pumpkin? I really want to make a zucchini bread!
Hi Teresa,
I unfortunately can’t eat eggs. Do you think I could do the whole linseed meal thing instead as a replacer? I so, what sort of quantities would you suggest?
Thanks so much as I would love to try this recipe!
Jo
Hey Jo – this recipe needs eggs to work
x
Teresa, this bread is lush. Substituted 1 C of buckwheat flour for almond meal (2 C), and ran out of eggs so added 1/2 C sheeps milk yogurt instead. Topped with cashew, pepita and roasted cumin seed butter.
Not only is this so delicious, but it’s really satisfied my sweet tooth! Thanks so much!
normally make this as a bread, which is loved by my son-just did some in a mini muffin pan, and took just over 10 minutes at 150 degrees fan forced. perfect!
I make this all the time to take to work for morning tea. It tastes amazing and I don’t have to put any spreads or toppings on it.
I work out at lunch times and I don’t like eating lunch before I go, so if I have this around 11am, it keeps me going through my work out.
Love this recipe!!!
Hi there,
Wondering if you could suggest a good egg substitute? I usually use the ground flaxseed/water option in my breads but it never quite works..
Ruby
This is so amazing – Another favourite of mine! Thanks so much Teresa
YumYumYum, not the best baker out there I forgot to put the oil in and it is still moist and yummy.
did you put something else instead? i want to try without oil
Hi
This looks amazing, i am going to use sweet potatoes. Can you freeze this, I am making it for work
Hi there Tash! When I make this bread I’m the only one that eats it at home so I slice it up, wrap each piece individually and freeze it! Stops me from eating it all because its so yummy! I have frozen all of Teresa’s breads and they freeze well. I just pop a slice in the fridge when I want to use it for breakie the following morning
On a side note I just want to thank you Teresa for your wonderful recipes… I tried the paleo diet for about a month and I felt great. I decided to reintroduce grains and diary into my diet this week and i have felt so unwell. I realise that even though Im not gluten intolerant I think grains (mostly wheat), legumes and diary (I do have an intolerance to diary but I try and convince myself that cheese is ok…. Unlikely lol!) make my tummy and body slow and unhappy… So it’s back to paleo!
If you’re off all processed food and sugar like me … so instead of honey, I put in 1 cup of grated granny smith apples and reduced the grated pumpkin down to 2 cups instead of 3. I also added 1 teaspoon of cinnamon, zest of a lemon and some freshly ground ginger. It took nearly 2 hours to cook as it’s pretty dense. When I took it out of the oven I poured over some fresh lemon juice. Yummo!!!! Next time, I’m going to add some walnuts and/or some chia seeds. This recipe has been a life saver!!!!
yummy, mine is just in the oven now, can’t wait to try it with the family at dinner time. Thank you so much Teresa
yummy can’t wait to try it at dinner with my family. Its in the oven now. Thanks Teresa.
Hi Teresa,
I absolutely love your ideas on the paleo diet. I have been baking a lot of your recipes and have always loved them. I have just found out that my son cannot consume eggs any more and needing to change our diet for that.
Can you recommend any baked goods without eggs but gluten free as well?
Are there any good recipe books out there for gluten/egg intolerant people?
I would love to hear your ideas.
Many Thanks!
Mmmm… i made this last night and am enjoying it toasted for lunch. 1 slice is more than enough – very filling and delicious!
Best Bread I Have Ever Tasted. Ever.
You’ve done it again, TC!
Love love love.
Hi Teresa,
I have been trying to convert to Paleo after research and recommendation from my GP. I have been missing bread, especially with eggs for breakfast. This is my saviour and perfect substitute to wheat based bread – it is easy to make a super delicious, thank you!
Ciao,
Sally
Made this last night – so good !! Did use the honey but will leave out next time as I think the pumpkin made it sweet enough. Lovely with avocado & black pepper
Hi Teresa, will this recipe work with grated zucchini instead of the pumpkin? Or half of both?
Hi Teresa,
What a beautiful recipe, thank you.
Just watched the video and you appeared to have doubled it. Will the original recipe still make a large enough loaf for “16 serves” as it states?
The recipe in the video was doubled as the baking tin I was using over at Kamalaya was twice the size of a regular tin. The printed recipe is perfect for you and will be wonderful
x
This is the yummiest bread! it’s so filling you only need one piece but tastes so good you want the whole loaf. Thank you
Hi Teresa!
I have just made a nut free version of this bread for a friend with allergies! It was delicious
thought I would share as a few people have asked about substitutes. In place of the almond meal I used:.2 cups brown rice flour, 2/3 cup potato starch flour, 1/3 cup tapioca and a chia gel (2 1/4 tsp black chia seeds mixed with 4 1/2 tsp boiling water). I didn’t change anything else and it turned out beautifully!
Sasha
I made this last weekend and it was amazing, thanks for a fab recipe Teresa!! Just wondering what other veggies I could substitute for pumpkin, just to mix it up for this week. Would it work with zucchini instead? Thanks!