Pumpkin Bread

Paleo pumpkin bread

Paleo recipes / Paleo diet

Vegan recipes / Vegan diet

Wholefood recipes / Wholefood diet

Baked goods

The ultimate crowd pleaser & on the go snack! With the beautiful accent of pumpkin, this bread will satisfy even the pickiest of eaters. I made this for my fiancé and he absolutely loved it! It'll probably be gone by the time I share this recipe with you all. With an afternoon at home, try throwing this recipe together, you will not regret it!



Dry Ingredients

  • ¾ Cup Buckwheat flour
  • ½ Cup arrowroot root flour or GF flour
  • 1Teaspoon baking powder
  • ¼ Teaspoon nutmeg ground
  • ¼ Teaspoon ginger ground
  • ¼ Teaspoon cloves ground
  • 1Teaspoon cinnamon ground

Wet Ingredients

  • 1 Whole egg [ 1 vegan substitute egg mix ]
  • ¼ Cup coconut oil
  • ½ Cup raw honey
  • 1 Cup cooked mashed pumpkin

A handful of walnuts


  1. Place the whole or halved butternut pumpkin in the oven at 180 degrees, with a little drizzle of coconut or olive oil & bake for 60 minutes until soft
  2. Scrape out the centre of the pumpkin and leave aside to cook [you should be able to scoop this out with a spoon]
  3. Ensure that you leave the oven on!
  4. In a medium sized bowl, whisk together the coconut oil & the raw honey until combined
  5. Add the egg & whisk vigorously until combined
  6. Add the dry ingredients and then the mashed pumpkin
  7. Add some of the walnuts or any nuts you may have and fold into the batter
  8. Pour the mixture into a silicone loaf tray or a lined & oiled loaf tin, sprinkle the left over walnuts over the top and bake in the oven for 30-35 minutes

Store in an air-tight container for future snacking!


Humble Wholefoods x. 

Paleo pumpkin bread