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Sweet Tooth Saturday: Pumpkin Bread

I wanted to make a super healthy pumpkin bread that was low in carbs and high in protein so it would serve as a a nice breakfast and would be really good with a morning up of coffee. I also wanted to take some to my uncle who helped me get my new car. I just threw some things together and plopped it in a bread pan and called it pumpkin bread. It actually turned out pretty tasty. My uncle said it was delicious and I got approval from the hubby and some close friends!

Click HERE to download and print the recipe.


1 + 1/3 Cup Buckwheat Flour

3/4 Cup Rice Flour

3/4 Cup Coconut Flour

1/3 Cup Arrowroot Flour

1 tsp. Baking Powder

1/2 Tsp Baking Soda

1 Cup Coconut Sugar

5 Eggs

1/2 + 1/3 Cup Grapeseed Oil

2 tsp. Vanilla

Tooth pick of Cinnamon Bark, Nutmeg, Ginger Essential Oil

2 pinches Allspice


Preheat oven to 350º and grease a bread pan. Mix all the dry ingredients in a standing mixture including the Allspice.

Add the eggs one at a time with mixture on medium speed, then vanilla and then Oil.

Dip a toothpick into each of the oils and then stir that toothpick in the batter followed by mixing at low speed to spread the flavor. The essential oils are STRONG so be careful!

Bake for 45 to 50 minutes or until brown and an inserted knife comes out clean. Check in after 20 minutes, if it starts browning too quickly, turn down to 325º.

Let cool for ten minutes then flip pan over onto a cooling rack and let the bread slide out, cool the rest of the way.



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