Sunday, November 24, 2013

Pumpkin Bread {Gluten, Grain, Soy and Dairy FREE!}

At last! A bread that is Gluten, Grain, Soy and Dairy free that doesn't contains tons of eggs. Most Paleo bread recipes call for 5 eggs and to be honest, I really don't like the over the top "eggy" taste. I had to figure out a way to use less eggs without jeopardizing consistency. Then I realized that Chia seeds could be used! They absorb water, are gelatinous and would be able to hold the bread together perfectly. It took several months of playing around but here she is at last! 

If you have never tried baking with coconut flour , please note that the texture is a little different than what you may be used to. 

Here is a guilt-less treat for you and your family!

Pumpkin Bread {Gluten, Grain, Soy and Dairy FREE!}

  • 3 ROOM TEMPERATURE  Pasture Raised Eggs (makes fluffier bread)
  • 1 cup of Fresh Pumpkin Puree
  • 1/4 Cup of Organic Coconut Oil
  • 1/4 Cup Organic Grade B Maple Syrup  
  • 1/2 Cup Organic Coconut Flour 
  • 1+1/2 - 2 Tsp Pumpkin Pie Spice or Cinnamon 
  • 1 +1/2 Tsp Ground Chia Seed Powder (about 1 tsp chia seeds)
  • 1/2 Tsp Vanilla Extract
  • 4 TBS Coconut Milk or Water


  1. Preheat oven to 400 degrees
  2. In a large glass bowl, add eggs and beat for one minute.
  3. Add the rest of the ingredients EXCEPT water and Chia Seed powder and mix.
  4. Add Chia seed powder and water and mix until you achieve a creamy consistency. Add 1Tbs of water if it too thick.
  5. Grease Glass loaf pan with Coconut oil and add ingredients
  6. Bake for 25-30minutes, cool and serve!

Did you enjoy this recipe? Leave a comment below and share!

~ Blessings to All ~

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