- 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
- Preheat the oven to 350°F. Grease a loaf pan with coconut oil.
- In a large bowl, whisk together the almond flour, coconut flour, flaxseed meal, salt, baking soda, cinnamon, nutmeg, cloves, ginger, and stevia. Set aside.
- 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.
- Add the remaining 3 eggs and blend until smooth.
- Add the pumpkin mixture to the flour mixture and stir until well combined.
- Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 35 - 45 minutes.
- 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.
- Slice and serve with salted grass-fed butter.
There’s nothing like the savory aroma of pumpkin spice wafting out of the oven.
That hint of cinnamon and nutmeg makes you feel nice and cozy, doesn’t it?
But do you know what doesn’t feel so good?
You after you get bloated from the nasty ingredients in most prepackaged pumpkin breads, muffins, and mixes. The pre-made baked goods this time of year can sabotage your progress. So how can you get your pumpkin fix on a Paleo or Wild Diet?
Go ahead and type “pumpkin bread” into Google. I’ll wait… Betty Crocker’s recipe came up on the first page of results, didn’t it?
All I can say is DO NOT CLICK. Here’s why:
Betty Crocker is the invention of a marketing team, a fictitious character designed to draw women to convenience foods. Her marketing image may be wholesome, but her processed mixes sure aren’t.
For nearly a century, Betty has promoted General Mills’ processed sugary grain-based products with catchy slogans like “grand time savers” to appeal to busy moms. But don’t let her fool you—Big Food is making tons of money by pushing cheap processed ingredients at high markups.
Bottom line is, Betty doesn’t care about your health. #BettyCrocker Share on XLet’s take a look at Betty Crocker’s “Skinny Pumpkin Bread” to see how wholesome it actually is:
- White and wheat flour are inflammatory and work to increase belly fat.
- Processed white sugar is an insulin-spiker that helps your body convert energy to fat.
- Pureed pumpkin and spices are healthy, provided you’re using organic pumpkin and fresh spices.
- Canola oil is primarily made from refining GMO (90% of U.S. Crops) rapeseeds using petroleum-derived hexane. It’s then bleached and degummed at high temperatures and then deodorized. In addition to being unhealthy, it’s just gross.
- Fat-free skim milk is the bluish chalky liquid leftover after the cream is skimmed off the top. Because the color and texture are not that palatable, often powdered milk solids are added—these milk solids contain toxic nitrates from oxidized cholesterol, which contributes to clogged arteries. But guess what? The FDA does not require milk solids to be listed on the label.
- Fat-free egg product.
I can tell you that Betty Crocker’s Bread is definitely not doing your health any favors.
What about Betty Crocker’s Spice Cake? Let’s take a look at the ingredients.
Enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sugar, Corn Syrup, Leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate). Contains 2% or less of: Modified Corn Starch, Corn Starch, Cinnamon, Partially Hydrogenated Soybean Oil and/or Cottonseed Oil, Spices, Propylene Glycol Mono and Diesters of Fatty Acids, Salt, Distilled Monoglycerides, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, and Color Added.
Ok, that’s an epic fail again, Betty.
But don’t let the unsavory ingredients in Big Food’s bread deter you from having some fun this weekend. Alyson and I whipped up this low-carb, Paleo-friendly, Wild Pumpkin bread to satisfy your cravings.
LEARN HOW TO DROP 20 POUNDS IN 40 DAYS WITH REAL FOOD
Instead of using ultra-process flours and high-glycemic sugars, on The Wild Diet we flavor our foods with fresh ingredients, blended up fruit for sweetness, and focus on real spices to make comfort food as healthy as possible.
And this Wild Pumpkin Bread is dang good. Let us know how you like it.
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If you want to learn how to cook for optimal health, come check out our Wild Diet Cooking Class—a series of videos where Alyson and I show you how we cook some of the most delicious fat-burning, nutrient-dense meals you’ve ever had.
Did you make this Paleo Pumpkin Bread? How’d it come out? Leave a comment below and let us know. 🙂
Hi Able,
My husband and I have been following your blogs and podcasts for a couple of years now, and we love them! We have a copy of the ‘Wild Diet’ and the recipes in there are delicious. This pumpkin bread is one of our favorite out of the book along with the peanut butter cockles! Hope you and Alison keep coming up with some new ideas.
PS its so nice to have healthy ideas for feeding our kids.
If you haven’t purchased a copy of the book, do it now!
Hi Liat, thank you so much for the kind words! Glad you like The Wild Diet and the pumpkin bread – it’s one of our favorites too. 🙂
My pumkin just went into a soup but this is on my list while pumpkins are still in season
Hi Brittany, fortunately there is no shortage of pumpkins this time of year!
Another excellent, high-quality recipe!
My kids cant eat almond meal due to allergies, is there an alternative or just use only coconut flour? Thanks!
You can try using coconut flour, but you usually need to add more fat (coconut oil), because too much coconut flour tends to suck up the moisture leaving your baked goods a little dry.
But you can easily sub Hazelnut flour for Almond flour.
Let us know how it turns out!
Totally delicious! Just made it and sat down with a slice and a cup of tea, perfect.
Awesome. Thanks for the comment, Suzanne!
Wow! Great recipe! Will try it soon.
Just made the pumpkin bread. Amazing! Didn’t have any ground flax so I used group hemp. I love this bread because it isn’t too sweet and doesn’t fall apart. Also loved the coconut cookies and peanut butter cookies! Bought the Wild Diet about a month ago. Thanks Abel and Allyson! Happy New Year!
Terrific! Thanks for your support, glad you’re enjoying the recipes, and Happy New Year! 🙂
Yay! Glad it turned out yummy for you, Sue!
It is important to consider that almonds are extremely high in oxalates. Before eating large amounts of high oxalate foods such as nuts, kale, spinach, beets, chocolate, or sweet potatoes, people with chronic health problems should consider checking their oxalate levels via a test such as organic acids urine test. Oxalate crystals can form and lodge in joints causing migrating joint pain, pelvic pain, neck pain, kidney stones, and other health problems. Many people lack the oxalate-degrading gut bacteria called Oxalobacter formigenes which is easily killed off by antibiotics. Also excess candida in the gut produce their own oxalates, so some people may have high oxalates due to candida overgrowth. Candida overgrowth can be tested by looked at the arabinose level via the organic acid urine test. If you have previously used a lot of antibiotics, there is a reasonable chance that you have both lack of Oxalobacter formigenes and have excess candida. If you then switch to a paleo diet with kale smoothies and lots of nut flours, this high oxalate diet compounds the problem, and you may feel worse not better. Studies have also shown that a large percentage of children with autism have high oxalate levels. Any diet guru who suggests that any particular recipe is healthy for everyone is misleading you. Every person is biochemically individual. Almond flour is not healthy for everyone.
Almond flour isn’t great in high quantities (nor are any nuts), but as a treat every once in awhile it’s much better than the wheat-based processed flour alternative.
Is there another way to sweeten this bread without using Stevia? Can I use coconut palm sugar, dates or maple syrup?
Yes you could sweeten with any of those, just keep portion control in mind with sugars.
Can I make bread on the wild diet? Other than pumpkin?
Hi! I love the pumpkin bread recipe, but I have a question. I don’t like sweets, do you think if I take it out the stevia, vanilla, dates and coconut sugar, and add a little salt, I’d still have a tasty bread? I’d think so, but if someone has a recipe for a savory pumpkin bread, please share! Thanks, tribe!
Hey Claire! Thanks for the comment, and thank you for being a member of the Tribe.
It’s a dense type dessert bread, so it may resemble more of a corn bread without the pumpkin spices. I bet it’d be good dipped in chili. You could even try adding some onion powder.
And check out this paleo bread recipe we reviewed: http://fatburningman.com/paleo-bread-sausage-recipe-elanas-pantry-our-review/
What can replace flaxeed meal? I don’t have that at the moment.
Can I Just remove the dates? Do I need to add anything back in to sweeten or is there another reason why the dates are there?
Hi Alyson and Abel,
Fantastic recipe! Wow! I found it’s a great go-to when I’m craving carbs. So satisfying but without the wheat and sugar. Curious if you could provide a rough estimate of the nutritional facts.
Thanks
Nicely explained, I actually made paleo pumpkin bread today for my family, it tastes delicious. It is a guaranteed method of fast cooking and does retain the nutritive value of food.Thanks.
Your recipes look fantastic–have lost 80 pounds and feel better now at 65 than I did at 30!!!
Do you ever post–or did I miss it—nutritional information for your recipies with ingredients you use. Thank you for your time!!!
What’s the carb count/nutrition info?
hi, excited to try this receipe! Can I replace the medjool dates with coconut sugar or other sugars and at what ratio? they’re hard o find here where I live. I also feel better with bakes sweetened with apple sauce / coconut sugar / honey / maple syryp