Paleo Pumpkin Bread Recipe

This Recipe uses Gerbs Allergy Friendly Pumpkin Seeds and Pumpkin Seed Meal


This is a Paleo Foundation Recipe by Angela Privin that uses Gerbs Allergy Friendly Pumpkin Seeds and Pumpkin Seed Meal.

Pumpkin seeds are the highest vegetarian source of zinc, which is incredibly supportive for GERBS PUMPKIN SEED MEAL BREADthe 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 (meal) to make Paleo Pumpkin Bread.

BAKING WITH PUMPKIN SEED FLOUR (also called “Meal”)

I follow a lot of Paleo recipe blogs and I’ve never seen anyone use pumpkin seed flour (meal) 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 “corn bread” recipe from the Unrefined Kitchen, but made lots of personal tweaks.

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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)! This is seriously good any time of the day. Easy too!
Course Breads, Dessert, Snack
Cuisine American
Servings
Ingredients
  • 1 cup Gerbs Pumpkin Seed Meal Flour is also called "Meal"
  • 1/3 cup Arrowroot
  • 1/3 cup Coconut Flour
  • 1/2 cup Blanched Almond Flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup milk any kind - almond, rice etc etc
  • 1/4 cup grass-fed butter you can also use coconut oil
  • 3 eggs
  • 1 tbsp maple syrup add more if you wish or another sweetner
Course Breads, Dessert, Snack
Cuisine American
Servings
Ingredients
  • 1 cup Gerbs Pumpkin Seed Meal Flour is also called "Meal"
  • 1/3 cup Arrowroot
  • 1/3 cup Coconut Flour
  • 1/2 cup Blanched Almond Flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup milk any kind - almond, rice etc etc
  • 1/4 cup grass-fed butter you can also use coconut oil
  • 3 eggs
  • 1 tbsp maple syrup add more if you wish or another sweetner
Recipe Notes

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). Enjoy your fearless experiments with this nutritious and versatile flour!

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Written by Gerbs Eating Well Blog

    2 Comments

  1. april@ourhealthychange.com November 22, 2016 at 1:12 pm Reply

    Would love to try this. Any suggestions on a substitute for the almond flour (my daughter is allergic to peanuts and all tree nuts and more)?

    • Sennen Conte November 22, 2016 at 9:06 pm Reply

      I would suggest Brown Rice or Quinoa Flour … give it a go and let us know how it turns out!

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