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.


You can find more purely delicious recipes in the #1 bestseller Purely Delicious from The Healthy Chef eStore HERE


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156 Responses to “Paleo Pumpkin Bread”
  1. Gary Conway says:

    This looks like one of the best paleo bread recipes so far!

  2. Margaret says:

    It looks amazing but I expect nothing less from you Teresa! :)

  3. Rebecca Cozens says:

    definately a fan of your recipes teresa!!! Can’t wait to try this over the weekend with some avocado and tomato!! :)

  4. Erin says:

    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 :)

  5. simone says:

    hi there,
    looks and sounds delicious….is that baking powder or baking soda in the ingredients?

  6. Jessica Cox says:

    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. ;-)

  7. Jess says:

    Looks delicious! I love pumpkin, can’t wait to test it out :)

  8. lee says:

    this looks so good! can i substitute wholemeal plain flour instead of the almond meal?

  9. Ron says:

    Hi Teresa,

    Great recipe – just wondering in the review lists it says “2 teaspoons gluten free baking”. What’s this meant to be?


  10. Ron says:

    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?


  11. Tarsh says:

    Hi Teresa,

    What temperature should your oven be if you don’t have a fan forced oven?

    Many thanks

  12. Emily says:

    I can’t wait to make this, looks absolutely delicious :)

  13. Linzi says:

    Ohhh yummo! I can feel a Paleo Cookbook coming on T…….hope so babe. xx

  14. Sari says:

    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.

  15. Sally says:

    Yum Yum thank you Teresa

  16. Renate says:

    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?


  17. bri says:

    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. :)

      • Red says:

        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. :)

      • Caitlin says:

        When will the healthy chef almond meal be avalible to purchase? Or is it already in the your online store? I can’t find it! :)

  18. Nikki says:

    I’ve just made this and just tried my first piece with a little honey … 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.

    • Tiffany says:

      Hi Teresa! I just made this – and it was perfect! I did n’t add the honey and it’s definitley sweet enough. Perfect accompaniment to your detox soup! Thanks again :)

  19. Fiona says:

    Can we pop these into muffin tins instead of a breadtin? If so, what is the temp / cooking time? Thanks!

  20. Becky says:

    Yum yum yum! Sounds so good – will definitely give this one a go!!!

  21. Lauren says:

    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?


  22. Anja says:

    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

  23. Kelly says:

    I just made this and it looks amazing! Would this be ok to freeze?

  24. Shannon says:

    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!

  25. Madeleine says:

    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?

  26. 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

  27. Sarah says:

    Just made this – absolutely loved it! Thank you!!!

  28. Monika says:

    Hi Teresa

    I would like to make this bread but don’t like eggs what you to use instead ?

    Thanks Monika

  29. Karina says:

    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!

  30. Kelly says:

    I freaking LOVE Delicious pumpkin bread for brekky this morning – and I made it myself!!! Best thing ever… (green chicken strog a close runner up) Yay Teresa!

  31. Alicia says:

    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:)

  32. Alicia Martin says:

    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.

  33. Hannah Smith says:

    Hi Teresa,

    This looks great! I was just wondering whether I could replace the pumpkin with sweet potato?


  34. Bobby says:


    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. :)

  35. Cathi says:

    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!!!

  36. Kelly says:

    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.

  37. Toni says:

    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.

  38. Caroline says:

    This was delicious! I didn’t cook mine for quite long enough, so I’ve been toasting it and having it with almond butter.

  39. Hayley says:

    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…

    • Wednesday says:

      Yes I found mine had a very eggy taste too and resembles a cake more than bread. I booked for 90 mins at 180 degrees. It’s still delicious, but maybe I should have cooked it for longer??

      • Oven temps can vary – so can cooking times….If you want a drier bread…add another 1/2 – 1 cup almond meal to the recipe…cook for longer until lovely and rich on top….:)

  40. Felicity says:

    Lovely, lovely, lovely! Definitely a keeper of a recipe. Might even make a savoury version next time.

  41. Maria Ginestra says:

    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?

  42. Lyf says:

    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.

  43. georgiA says:

    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?

  44. Kate says:

    If I substitute the grated pumpkin with the organic canned pumpkin I already have in my pantry, how much should I use? Thanks!

  45. TAMMY says:

    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.


    • 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

      • sharon says:

        This gorgeous bread is a staple for us. I toss it all in the wiz, including cut up big chunks of pumpkin, so easy, delicious and nutritious. Yesterday i ran low on almond meal, i had only 200grams , so i addedp 35 grams coconut flour. Was just as delicious as ever. Will keep doing that substitute. Thanks Teresa, you’re wonderful

  46. Luci says:

    Just made this with sweet potato, and it tastes divine. Can’t wait to have it for breakfast with avocado and fried egg.

  47. Caitlin says:

    Would I be able to substitute zucchini for the pumpkin? I really want to make a zucchini bread!

  48. Jo says:

    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!

  49. Erin says:

    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!

  50. im says:

    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!

  51. i_of_sauron says:

    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!!!

  52. Ruby says:

    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..


  53. Sarah says:

    This is so amazing – Another favourite of mine! Thanks so much Teresa

  54. Emma says:

    YumYumYum, not the best baker out there I forgot to put the oil in and it is still moist and yummy.

  55. Tash says:


    This looks amazing, i am going to use sweet potatoes. Can you freeze this, I am making it for work

    • Tamara N. says:

      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!

  56. Jo says:

    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!!!!

  57. ngahuia says:

    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

  58. ngahuia says:

    yummy can’t wait to try it at dinner with my family. Its in the oven now. Thanks Teresa.

  59. Birte says:

    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!

  60. mindi says:

    Mmmm… i made this last night and am enjoying it toasted for lunch. 1 slice is more than enough – very filling and delicious!

  61. Amy says:

    Best Bread I Have Ever Tasted. Ever.
    You’ve done it again, TC!
    Love love love.

  62. Sally says:

    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!


  63. Belinda says:

    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 :-)

  64. Anna says:

    Hi Teresa, will this recipe work with grated zucchini instead of the pumpkin? Or half of both?

  65. Ellie says:

    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

  66. BT says:

    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

  67. Sasha says:

    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!


  68. Thea says:

    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! :)

  69. Tara says:

    Just wondering how long this bread lasts?

  70. Jessica says:

    I used 3/4 cup of coconut flour and the macadamia oil as I find coconut oil with coconut four is too much for me. I added 2 additional eggs. I tried a bit while it was still warm 20 minutes out the oven, who can wait an hour lol. Slight egg taste so I will see how it is the next day, always better the next day, possibly use apple sauce instead of extra eggs. The texture was lovely though, great recipie Thersa

  71. Dominique Hopkins says:

    I have celiac disease so am always looking for easy ways to make bread. It’s really moist and the kids loved it too. Delicious and filling.

  72. Angeline says:

    This bread is just gorgeous. I made it this afternoon, it was really hard to leave it undisturbed for an hour, the house smelled fantastic. Thank you so much for posting this wonderful recipe. Going to try adding a few little extras next time….maybe some flax seeds and dates.

  73. JO says:

    Can this bread be frozen? was thinking of cutting it into portions and freezing.

  74. Kerstin says:

    Third time I’m making this bread – it’s so yummy!!
    Using 50/50 almond meal and flaxseed meal, works like a charm.

    Forgot olive oil this time, hopefully it will turn out ok anyway! :)

    Thanks for a great recipe and an amazing website!

  75. Rebecca Jane says:

    Just made these. Amazing, easy and I used a muffin tin instead. Gorgeous, delicious and I may have eaten too many…

  76. isabella says:

    Hi Teresa ! i made this last night and both me and my mum had it for breakfast ! i’ve been trying to get her to eat healthier and she loves bread sooo much and she loves this !! as do i , so thank you ! i’ve also made your spinach and pumpkin lasagne and your pumpkin scones and your buckwheat wraps so far , they are all going down a treat !! i only had 2/3 of the almond meal so i replace the rest with some coconut flour and it worked very well )) its a gorgeous tasting bread , i had mine with almond butter on top )) thanks again , and i’ll be trying many more of your recipes !! Thank you all the way in the uk !!

  77. Emily says:

    Hi Teresa :)
    Is it possible to substitute the almond meal for anything?
    Btw you are amazing, a real inspiration!

  78. Vaishali says:

    Hi Teresa,

    What kinds of pumpkin or squash work well in this recipe? I would really like to try it for my son.

  79. Anita says:

    What an amazing bread this turned out-so delicious. I had it with sliced avocado and tomatoes, drizzled with a little balsamic vinegar and olive oil. Scrumptious!!!

  80. Tina says:

    Hi Teresa, apologies if you have answered this already however i am on a very strict anti-candida diet and am extremely desperate for a bread substitute, however pumpkin/sweet potato is not allowed- could zucchini work? It looks amazing btw!! Thanks x

  81. Maddie Paige says:

    Just wondering if i could sub almond meal for coconut flour? if so what measurements? thank you in advance x

  82. Maddie Paige says:

    can i substitute almond flour for coconut flour? if so what quantities? thank you in advance x

  83. Robyn says:

    Love this loaf …Have made this with several types of Pumpkin…the stripes pumpkin called “Jap” pumpkin is far too moist and I found jarrah or qld blue much better.

  84. Mrs LJ says:

    I loved this! Lightly toasted with honey and ricotta was perfect

  85. Dianne says:

    Yum I switched around the spices omitting the honey as I hate sweet food…..I used cumin and middle eastern spice blend and chopped 2 cloves of garlic through also…..with the lemon it smells Devine and I didn’t have quite enough almond meal so I used some coconut flour aswell…..I hope it works !

  86. Ann says:

    Great looking cake – can you advise where I can buy the pan that you’re using?

    Many thanks, Ann

  87. Ann says:

    Can you advise where I can purchase the cake pan you are using. I recently purchased your 80/20 book and the hot chocolate – both great congratulations!

    • Hi Ann – you can get the fab bread tin from The Chef’s Warehouse in Surry Hills Sydney :)

      • Ann says:

        Many thanks, I’ve got it on my list for when I’m in Sydney which will hopefully be for a day at the end of the year. The postage was nearly as much as the tin so declined just at the moment but appreciate knowing where I can get it.I have a larger cake/bread tin measuring 11 x 30cm that I have been wanting to use and couldn’t decide whether to make the banana/coconut or pumpkin bread as we like them both. I was feeling adventurous and decided to sort of bring the two together and make a double batch of the banana coconut bread but also with some pumpkin as I only had a little over 400g of mashed banana so I made the difference up with approx. 400g Queensland blue pumpkin, 8 eggs,7 medjool dates and a 1/4 cup of chai seeds as this is all I had of these and doubled the other ingredients from the banana bread recipe. I also added a scattering of cacoa nibs and some chopped activated walnuts and about two tablespoons of psyllium husks in case there was excess moisture. I was having fun mixing it by hand and just hoping it worked out….I cooked it for probably about 80 or so minutes at the 150C fan forced…it tastes good, both by itself and also with butter/organic honey, but we are not fussy eaters…Probably didn’t need to cook it as long, as top is a little dry even when I covered it with foil…but it’s edible and for us a great size cake that will see us through the week and weekend! and I think it would toast really well too. Would love a professional banana and pumpkin or carrot recipe if you think it’s worth the time Teresa….kindest regards, Ann

  88. tessa says:

    Absolutely gorgeous, specially if u are craving bread or cake, quite sweet without the honey

  89. Bea says:

    Made this bread last night and tasted it this morning – it is absolutely divine! It is perfectly moist, melts it your mouth and only a little slice will fill you up completely! I originally was just making this just to use up half a pumpkin that had almost reached its time, but now I think it will be regularly baked :) Thank you Teresa!
    - Bea

  90. Abbey says:

    Hi Teresa,
    Thank you for sharing so many recipes, I really enjoy reading them and trying them out. I’m gonna try to make this nut free using coconut flour instead of almond meal… Do you reckon 1/4 cup would be enough?
    All the best, Abbey

  91. NAz says:

    Hi- thank for this amazing recipe
    I am wondering how many grams is per serving?

  92. Joanne says:

    After watching the Masterclass at the Fitness Expo finally got around to making this. OMG it is the best. So moist and yummy. Cant wait to have it with a big bowl of soup. Yet another great recipe to add to my collection.

  93. Georgina says:

    Hi Teresa,

    Just wondering if smashed cooked pumpkin can be used in place of raw/grated? And how to reduce the moisture content with the oil perhaps?

    I have leftover pumpkin in my fridge & want to try this recipe. But if you think it’s best to stick to raw pumpkin, then maybe I’ll just have to make more of your delicious pumpkin scones instead!!

  94. Brenda Low says:

    Made this for my sewing group and everyone loved it. I’ll make this regularly, it was sooooooo good :)

  95. Alex says:

    Hi Teresa,

    What is your suggestion for an alternative to eggs for this recipe?

  96. Byron says:

    Hi~ I followed the recipe and mine turned out soggy. Are there any common reasons why this would have happened? Thanks.

  97. Donna says:

    Hi Teresa with the paleo pumpkin bread how long will it keep and can you freeze it??

  98. Mervyn Jefferson says:

    Hi Teresa,

    I made this for the healthy loaf cooking competition in the Nambour Agriculture Show, and won first prize .Many thanks Teresa the recipe. It is a winner.

  99. Sara says:

    I just made this and it turned out great! Forgot to add honey but served it with butter and honey and it was yum! I have a very hot oven so cooked it on 140 for an hour and a half and increased it to 150 for the last half hour and it was perfect. Also i used 2 teaspoons of regular baking powder, cooked it in a silicon loaf ‘tin’ and used sunflower oil. Can’t wait to have it with avo in the morning :) thanks for the recipe and thanks to everyone for their helpful comments!

  100. I am interested to know how you quickly grated the pumpkin. I am unable to play your video to see what you do.

  101. Anni says:

    wow soo yummy… just came out of the oven an hour ago… soo fresh!!
    I used instead of 300 almond meal only 200 almond meal and 100 linseed meal.. very delicious!!

  102. Leanne says:

    Hi Teresa, just wondered where you buy your baking tin as I can’t seem to get anywhere near that size and I think that one would be a good size? The ones Ives seen are either a lot smaller or bigger, thx! :)

  103. Jaya says:

    Can I change almond flour to hempseed flour in this receipt?

  104. Ann says:

    Hi Teresa, I made this pumpkin bread last night and it turned out great. I wanted your advice – I have a Kaiser bread pan that belonged to my husband’s Grandmother. It measures 30 x 11cm and I would love to make this bread in it to give us a bigger loaf which would extend it over the whole week. Would doubling the recipe as well as the cooking time work? My cake last night was cooked in one hour on the fan forced temp of 160C in a pan 10.5 x 26cm. We also enjoy your muesli each morning presently with natural yogurt and fresh orange slices. I make a big batch each month to get us through the month. Your recipes certainly suit our busy lifestyle. Kindest regards, Ann xx

  105. Yasmin says:

    Teresa, is there any chance you can supply the nutritional info for this recipe?

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  11. [...] 6. Paleo pumpkin bread from The Healthy Chef [...]

  12. [...] like the recipe to the Healthy Chef pumpkin bred, you can find it at Teresa Cutter’s website (here). Teresa also demonstrated her raw chocolate cake, which she made from her chocolate cupcake base. [...]

  13. […] Notes + Inspiration Guacamole will keep sealed in the fridge for up to 3 days. Enjoy as a dip with raw or steamed vegetable crudities. Serve with Cinnamon Roasted Sweet Potato or Roasted Pumpkin  Dollop over Pad Thai Salad Spoon over Soft Shell Fish Tacos Spread over Gluten Free / Paleo Pumpkin Bread […]

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