Wild Pumpkin Bread (Wild Diet Approved)
Prep time
Cook time
Total time
This pumpkin bread has all the wonderful earthy cinnamon-spice flavors of fall, with just enough sweetness to make you feel like you’re indulging in dessert.
Serves: 8
  • ¼ cup coconut oil, melted, plus more for the pan
  • 1 ½ cups almond flour
  • ¼ cup coconut flour
  • ¼ cup flaxseed meal
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ¾ teaspoon pure stevia extract, or to taste
  • 1 cup organic pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 4 Medjool dates, pitted
  • 6 large eggs
  • 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons salted butter, plus more for serving
  • 1 tablespoon coconut palm sugar
  • 1 teaspoon ground cinnamon
  1. Preheat the oven to 350°F. Grease a loaf pan with coconut oil.
  2. In a large bowl, whisk together the almond flour, coconut flour, flaxseed meal, salt, baking soda, cinnamon, nutmeg, cloves, ginger, and stevia. Set aside.
  3. In a blender, combine the pumpkin puree, vanilla, dates, 3 of the eggs, the melted coconut oil, and the lemon juice. Blend until the dates are broken up and well incorporated.
  4. Add the remaining 3 eggs and blend until smooth.
  5. Add the pumpkin mixture to the flour mixture and stir until well combined.
  6. Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 35 - 45 minutes.
  1. While the pumpkin bread is in the oven, melt the butter in a small saucepan over low heat. Stir in the coconut palm sugar and cinnamon. Spoon the mixture over the pumpkin bread during the last 15 minutes in the oven.
  2. Slice and serve with salted grass-fed butter.
Recipe by Fat-Burning Man at https://fatburningman.com/how-to-make-paleo-pumpkin-bread-in-minutes-wild-diet-approved/