natural real food pumpkin bread

Grain Free Gluten Free Pumpkin Bread Recipe.

You KNOW we love our healthy bread, right?! Our bread recipes have no gluten, no grains, no dairy AND no refined sugar! Check out our original savoury loaf here! Today we’re sharing our grain free, gluten free pumpkin bread… and we think you’re going to love it just as much as we do! If this kind of recipe is your thing (savoury goodness) then the time is NOW to put our vita wheats and bread rolls on your ‘to make’ list too!

Don’t forget to hashtag your creations with #themerrymakersisters so we can share your photos with the whole wide world!

Always merrymaking,

Emma + Carla

natural real food pumpkin bread2

p.s did you know this recipe features in our FREE recipe eBook? Download your copy HERE!

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grain free gluten free pumpkin bread
Serves 12
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Stuff you need
  1. 8 eggs
  2. 1 cup roast pumpkin
  3. 1/2 cup butter melted (or ghee or coconut oil)
  4. 1/4 cup chia seeds
  5. 1/4 cup coconut flour
  6. 1/4 cup pumpkin seeds
  7. 1 tsp. paprika
  8. 1 tsp. turmeric
  9. salt and pepper
Now what
  1. Preheat oven to 180°C (350°F) and line a 20 x 10cm (8 x 6 inch) loaf tin with baking paper.
  2. In a high power food processor or blender mix the eggs and butter on high speed for about 2 minutes.
  3. Add the chia seeds, coconut flour, spices, salt and pepper.
  4. Mix again on medium speed until combined.
  5. Add the pumpkin and pumpkin seeds and mix again until just combined.
  6. Transfer the mixture in to the prepared loaf tin and top with extra seeds.
  7. Place in to the oven for 45 minutes or until golden brown on top.
  8. Allow to cool for 10 minutes before slicing in to desired sized pieces.
Merrymaker tip
  1. You can slice this bread and then freeze separately! Being prepared is super duper easy with this bread!
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation https://themerrymakersisters.com/

Comments 23

  1. Pingback: Pumpkin and Bacon Cauli-rice with Sage

  2. This looks amazing! Do you think it would still work without the eggs? I see there’s a lot of them required although I’m only just reintroducing eggs into my diet (only onto egg yolks so far) or do you think it would be possible with just the yolks?
    thank you!! I am really eager to try it 🙂

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    Author

    Hi Olivia, we’ve tried it without eggs as they really are the main ingredient! Want we’d recommend to do is to test it out with a half batch (so you don’t waste too many ingredients in case it doesn’t work!). Use 4 egg yolks and maybe make up 4 chia gel eggs OR use 8 egg yolks . That is still a lot of eggs to waste though! SO may be better to wait a little while longer after you’ve re-introduced eggs! Let us know how you go :):) it’s so yummy!

  4. Hi Girls,
    A big thankyou for this yummy bread. I made paleo pumpkin soup and the bread goes with it perfectly. It even toasts well, and it tastes yummy. Thanks again for an amazing bread!

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  7. Do you girls make your own roasted pumpkin seeds at all? I’ve tried but didn’t like how they turn out – perhaps you have a recipe I can try? Would love to use them here rather than paying for pepitas (especially since I grow my own pumpkin!)

  8. Pingback: Paleo Pumpkin Hash Browns | Healthy Real Food Recipes

  9. Post
    Author

    Hi Angela! OH WE DO! This is great to know you want a recipe for it! Next time we make them we’ll be sure to get a snap and share it 🙂 e + c

  10. Just made this load and it is DELISSSSSH! Added some sweet potato in it as well. So good with Avo on top! Thanks gals xxxx

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  12. Hi girls, thanks for another great recipe! I just made this and it is totally delicious! Unfortunately it didn’t raise very high and then it sank when I got it out of the oven, any suggestions on where I may have gone wrong?? Can it be from mixing it too much? Thanks xx

  13. Post
    Author

    Hey Emma! It definitely isn’t a bread that raises a lot. Your oven may have been a little too hot, try at a lower heat.; Ovens are all a little bit different! 🙂 Don’t think over mixing would have done anything 🙂 Glad you liked it and let us know how you go next time!

  14. Hi guys. Any idea on sub for coconut flour? I live in Uganda and can’t get coconut flour. I have cassava, oat, amaranth, chick pea and rice flours all available… DYING to try this. LOVE your page. Mary Xxxxx

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  16. Hi girls,

    Just made this bread. It’s delicious but quite eggy.

    Should this be stored in the fridge or left out?

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