Hearty Pumpkin Nut/Seed Bread

By Dr Ernst
September 14, 2020

This pumpkin seed nut bread is a hearty, chewy and dense bread great for a high protein snack.


  • 5 Non-GMO Pasture Raised Eggs
  • 1 C Organic Pumpkin Puree
  • 1/2 C Grass Fed Butter
  • 1/2 C Coconut Flour
  • 1 TSP Aluminum Free Baking Soda
  • 1 TSP Organic Vanilla Extract
  • 2 TBSP Pumpkin Spice or sub:(1TBSP cinnamon, 1TBSP Nutmeg)
  • 1/4 C Raw Honey(Low carb: 10 drops liquid stevia)


  • Preheat oven to 400F & lightly grease a 8×8 baking pan or use a silicone bread mold.
  • Put all ingredients into a food processor, Vitamix/BlendTec or in a medium bowl and mix with an immersion blender and mix until well blended.
  • You shouldn’t need any additional “liquid” but if its too thick, add a small amount of coconut milk or almond milk to thin, but it should be “thick”.
  • Transfer into the greased baking dish or silicone bread mold.
  • Top with crushed nuts (pecan, almond, etc), pumpkin and/or sesame seeds
  • Bake for 20-25 min or until the top of the “bread” has lightly browned.
  • Test with a knife to ensure the loaf is done, your knife should come out clean.


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