Whole30 Pumpkin Seed Bread
Elevate your baking game with Whole30 Pumpkin Seed Bread, a wholesome and nutrient-packed loaf that's perfect for anyone following a paleo or Whole30 lifestyle. Made with finely ground raw pumpkin seeds, almond flour, and coconut flour, this bread is gluten-free, grain-free, and dairy-free, yet rich in flavor and texture. With warming spices like cinnamon, nutmeg, and ginger, plus a dash of pumpkin puree, each slice offers a touch of autumnal comfort. The addition of optional walnuts lends a satisfying crunch, while the use of healthy fats like coconut oil makes this loaf both moist and nourishing. Ready in just over an hour, this versatile bread can be enjoyed plain or with your favorite compliant toppings, making it ideal for breakfast, snacks, or as a hearty side. Easy, delicious, and packed with quality ingredients, this bread is a must-try for a nutritious delight!
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Recipe Information
Ingredients
- 1.5 cups Raw pumpkin seeds (pepitas)
- 1 cup Almond flour
- 0.5 cup Arrowroot flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 4 Eggs
- 0.25 cup Coconut oil, melted
- 1 tablespoon Apple cider vinegar
- 0.5 cup Pumpkin puree
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper, allowing excess to hang over the sides for easy removal.
In a food processor, pulse the raw pumpkin seeds until they are finely ground, resembling a coarse flour. Do not over-process or they will turn into a paste.
In a large mixing bowl, combine the ground pumpkin seeds, almond flour, arrowroot flour, coconut flour, baking soda, and sea salt. Stir until well mixed.
In another bowl, whisk together the eggs, melted coconut oil, apple cider vinegar, pumpkin puree, ground cinnamon, ground nutmeg, and ground ginger until well combined.
Add the wet ingredients to the dry ingredients and stir until a thick batter forms. If desired, fold in the chopped walnuts at this point.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then lift it out using the parchment paper and let it cool completely on a wire rack before slicing.
Enjoy the bread as is or topped with compliant spreads like almond butter or avocado slices.
Nutrition Facts
Calories |
3316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.2 g | 325% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 2788 mg | 121% | |
| Total Carbohydrate | 197.9 g | 72% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 12.8 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 566 mg | 44% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 2360 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
