I posted a picture of this pumpkin bread I made on my Instagram the other day and I had a lot of people asking for my recipe. I actually bake with pumpkin ALLLLL year long. I love the flavor and that it is a really healthy baking ingredient. My friend makes yummy paleo pumpkin muffins that my girls request or will drop hints that it would be such great snack in their lunch. I couldn’t keep asking my friend to give us free homemade muffins. So I decided to find a healthy recipe and adapt it for our liking. And the recipe below is a winner! Not dry or too dense, you would never know it was paleo and gluten free.
My bundt pan is actually really vintage. It is orange on the outside, it was free, given to me from my mom so I have held onto it. I love white pumpkins and placing one in the center made it look so much more complete and like a special cake. I added the little acorns we found on a walk the other night.
We had the bread for breakfast with eggs one morning. Then I cut up the rest and stored it in the fridge for the week to give the girls for their school snack with some fruit. They have been pretty thrilled with it. They say “it is not a treat, even though it has chocolate chips in it, I can still have it for a school snack…because it is healthy.” They are good rule followers and know that their teachers say their snack should be healthy, glad we are on the same page. Hope you enjoy it as much as we do!
Healthy Pumpkin Bundt Bread
- 1 cup almond flour (I use THIS almond flour and order it online for best price)
- 1/4 cup coconut flour (I use THIS coconut flour and order online as well for that great price)
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 3/4 cup pumpkin
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil or Apple Sauce (I use THIS coconut oil, I use it in all of my baking)
- 3 eggs
- 1/2 cup chocolate chips (optional)
- Preheat oven to 325 degrees F
- Combine all wet ingredients in a bowl
- Combine all dry ingredients in another bowl
- Mix both bowls together until well incorporated
- Pour into greased bundt pan and bake for 35 minutes (mine only filled half way up the bundt pan
I let mine sit out all day before I store it in an airtight container in the fridge. Or leave out on counter if eaten within a day or two. I have to put it away or I keep eating it!
Recipe adapted from Food is Medicine
Sources (may contain affiliate links)-
Similar gold flatware set that I am obsessed with HERE
Floral black and white tea towel set HERE
Similar white cake plate HERE (great price!)
Details on my kitchen HERE