top of page

The Best Pumpkin Bread {Paleo, Grain-free, Gluten-free, Dairy-free}

I am a little late this year....Halloween and pumpkin season creeped up on us so fast, that I didn't even realize that it is already the end of October and I haven't even made anything pumpkin!!!

So today, to remedy that, I made 2 loaves of pumpkin bread. And you know me, I don't do well with baking or cooking from I threw in a little this and a little that and the outcome was - unexpectedly - AMAAAAAZING!!!!

And so I decided to retrace my steps and write down the recipe for you all!



1 ripe banana

1 cup pumpkin puree (home-roasted or store bought)

3 large pastured/organic eggs

1/4 c virgin coconut oil, melted

1/2 tsp sea salt

1/2 tsp baking soda

1 Tbsp ground cinnamon

1/2 Tbsp ground ginger

1 tsp clove

1 cup total of: 3/4 cup raw whole cashews and fill the rest of the cup with sliced raw almonds, ground

3 Tbsp coconut flour


1) Preheat oven to 350F

2) In a high-speed blender, grind cashews and almonds into flour/meal consistency

3) Add all ingredients in a food processor and process until smooth. Check consistency and add another tablespoon of coconut flour if too runny.

4) Line a glass baking loaf-pan with parchment paper and pour batter in pan.

5) Bake for 45 minutes or until toothpick comes out clean.


Stay happy and healthy,


bottom of page