Primal Pumpkin Bread

A month…that’s how long it’s been since I’ve posted a new recipe.  My hopes of quitting my job and being a full time food blogger definitely aren’t going to happen when I can’t even post a new recipe every week!  For those of you that still stick around and look forward to each new post, thank you :)

Last time I was here I shared with you what I believe to be the most amazing artichoke dip ever, and since then I have made it 3 more times.  Really, I need to stop; some of us have a wedding dress to squeeze into in 37 days.  The Boy might have been on to something when he suggested we weigh-in before football season!

It was also still summer last time was here and now that it’s officially fall and I can’t wait to start pigging out on some of my favorite foods of the season.  However this year will be a little different, since us Primal folk don’t eat grains or sugar I am looking forward to reinventing some of my favorite fall dishes.  Primal Pumpkin Pie has nice ring to it don’t you think?  PS…I’ve had it and its AMAZING (thanks Jen!)

So in the spirit of the season today I’m bringing you a recipe for Primal Pumpkin Bread.  I didn’t think it was possible, but believe it or not this bread does not contain one speck of flour or sugar and it’s the most moist, dense cake I’ve ever had.  And trust me when I tell you it makes one hell of a French Toast the next day.  Enjoy!

Primal Pumpkin Bread

1 cup of almond butter
* In this recipe it really does help to make your own.  Toast one 12oz bag of raw almonds with 1 tablespoon of real maple syrup, 1 teaspoon of cinnamon and a dash of salt.  Roast at 375º for 10 – 15 minutes, when you can smell them they’re done.  Cool, toss into the food processor and process until smooth.
3 eggs
1 teaspoon vanilla
½ can pure pumpkin
4 tablespoons melted butter
2 tablespoons maple syrup
1 teaspoon baking soda
A dash and a heap of your favorite fall spices, season to taste.  I used 2 teaspoons of cinnamon, 1 teaspoon freshly grated nutmeg, ½ teaspoon ground cloves
2 teaspoons fresh lemon juice
½ cup raisins (optional)

Preheat your oven to 325º and butter a loaf pan. 

Mix all ingredients except the lemon juice into a large bowl and beat until well combined with mixer.  Add the lemon juice and fold in the raisins, if using.  Pour the batter into buttered loaf pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean.  Cool, slice and eat.  And seriously, the next morning dip slices into an egg / milk mixture, top with toasted pecans and real maple syrup…best French Toast ever!



  1. I have a wedding dress to fit into in 28 days from today, but I don't think I'll be able to resist your dip or this bread. That's why God made safety pins. ;-)


  2. Danielle, are you getting married on 11/11/11? So are we! And I don't think you need to worry about this one so much as the sugar content is so small...congratulations again!

  3. Yummy! I've been craving Pumpkin bread. This sounds delish. Thank you.

  4. I am eager to try this recipe! Although many of my life-long digestive symptoms were relieved with a gluten-free diet, I still had lingering issues with other grains. As a result, I am making a (slow) transition to Paleo. Unfortunately, my children have nut and egg allergies which make the lifestyle impossible for the whole family, but there are some new recipes we can add to the family meal rotation...

  5. Yeah, we are...but only because 11/11 is my birthday! I wanted to make it easy for my guy to remember our anniversary. Congratulations to you, too. I've been blogging about it if you're interested...www.danfredorivera.com

  6. This sounds awesome. Do you have any suggestions to replace the butter? (My Paleo challenge doesn't allow any dairy)

  7. @Stacey, are you doing Whole30? I have read some posts that still allow Ghee but I have also read that lard would work as well. Please keep me posted, I would love to hear what you've tried and how it works :)

  8. Which size pumpkin can do you use? The 15 oz or the bigger one? Looks yummers, thanks.

  9. @Allie, I used the 15oz can. Thanks for the catch!

  10. This recipe is great! I'm so excited to have found it because it's nice to have something I can bake the night before for an easy breakfast. Thanks!

  11. 1/2 can pure pumpkin.. how big was the can?!

  12. Am I reading the recipe correctly? There is no almond flour or coconut flour?