Paleo Pumpkin BreAD



  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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  • 4 eggs
  • 1Tablespoon Vanilla
  • 1-15oz can pumpkin or two cups any squash or sweet potato puree
  • 1/3 Cup Honey
  • 1/4 Cup Butter or Coconut Oil (melted)
  • 1Tablespoon Cinnamon, dash ginger
  • Dash Salt
  • 1/4 Cup Coconut Flour
  • 1-1/2 Cups Almond Flour
  • 1 Teaspoon Baking powder


Step 1

Preheat oven to 350 degrees.

Step 2

Mix together wet ingredients: eggs, vanilla, pumpkin, butter and honey.

Step 3

In a separate bowl mix together cinnamon, ginger, salt, coconut flour, almond flour and baking powder.

Step 4

Mix the dry ingredients in to the wet ingredients. Pour in a well greased pan. Either a 9x9 or a loaf pan.

Step 5

Bake for 45-55 minutes until knife comes out clean and top is well browned

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Recipe Comments

Comments (21)

  1. posted by toscamulder on October 13, 2012

    don’t use the almond flour; the PUFA’s oxidize in the oven!

  2. posted by Holly on October 13, 2012

    What are PUFA’s? Can I use whole wheat flpur instead? Can i sub stevia or agave nectar for honey – I don’t have any honey at this time…?

  3. posted by nano on October 13, 2012

    where to buy almond flour and coconut flour? purchase on line?

    can either be ground at home and If yes, how?

  4. posted by Lucy on October 18, 2012

    Hi Holly, by almond and coconut flour they just mean finely ground so you can put dessicated coconut in the blender to make it more fine. I bet you will be able to find ground almonds locally. Also if you wanted it more chunky just use dessicated coconut as it is. Hope that helps!

  5. posted by deewilmott on October 21, 2012

    Made this it was to moist, I ended up throwing it in the in.

  6. posted by deewilmott on October 21, 2012

    Sorry meant bin

  7. posted by paleo8e on October 21, 2012

    Agreed came out way too wet. Even with 55 minutes in the oven. I use an oven thermometer too so I know my temp was spot on.

  8. posted by Roth on October 22, 2012

    I made this and added in some butternut squash and sweet potato. It was delicious, very moist and a little heavy which has made it the perfect porridge replacement for my breakfast. Yum!

  9. posted by jensnider on October 26, 2012

    I ran out of honey and used agave nectar. Also, I only used coconut flour, no almond flour. It came out fabulous! I had to leave it in about 20 minutes longer because it was so moist but they still came out great. They were falling apart as we ate them! Delish! :)

  10. posted by jensnider on October 26, 2012

    Actually, correction. I only had to bake it for 45 minutes. Any longer and it probably would’ve been too dry. It came out perfect…crumbly but still moist. Again, I used all coconut flour, no almond. And I used only agave nectar for this recipe, no honey. Another success! :)

  11. posted by Sue on November 13, 2012

    Used coconut oil, not butter and followed the recipe as written. Baked 45 minutes. Absolutely delicious. Moist with a great flavor. Thanks.

  12. posted by Vanessa on November 13, 2012

    @jensnider: how much coconut flour did you use since you didn’t use any almond flour?

  13. posted by Vanessa on November 13, 2012

    How much almond flour did everyone use? I hate that it says 1-1/2 cup! I don’t want to mess it up by using too much or too little

  14. posted by Ute on November 17, 2012

    My thought is this is meant as 1.5 cups. :)

  15. posted by kfries29 on November 18, 2012

    I baked it for 2 hours and it was still wet. Not much pumpkin flavor, on the bland side

  16. posted by Sherry on January 31, 2013

    Made these today, the pan is nearly half empty already!! Followed recipe with the exception of adding a bit more coconut flour and reducing almond flour (it’s what I had on hand). Put it in 9×9 pan and baked for exactly 45 mins. Not gooey or runny, but moist and “bar-like” texture. My 4 and 2 yr olds gobbled this up!! Added a pat of butter and drizzled extra honey on top….yum-o!! Should prob only make this on occasion as I might eat the entire pan myself. :)

    Thanks so much for this recipe!!

  17. posted by Mona on February 9, 2013

    Looking forward to trying these.

  18. posted by Scott on February 18, 2013

    I used 2 cups of almond meal and 1/2 cup of ground flax and the 1/2 cup of coconut flour. I baked it for 50 mins and it came out perfectly moist. Just store it in the refrigerator and toast it! Great stuff thanks for the recipe.

  19. posted by Megan on March 2, 2013

    Took forever to cook. 60+ minutes. Middle never ended up setting. Threw it out.

  20. posted by avocado on October 24, 2013

    I followed the recipe but used all coconut flour. It turned out horrible — batter was dry and pasty. Never even made it to the oven. Wondering if when using coconut flour, the measurement should be less. I hope the wild birds will enjoy it.

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