Gluten Free Pumpkin Spiced Breakfast Bread


6 eggs
2 tsp. vanilla
2 tbsp melted butter
2 tbsp full fat coconut milk
1/4 cup coconut flour
1/8 tsp nutmeg
1/8 tsp cardamom
1/2 tsp pumpkin spice blend
1 tsp cinnamon
pinch of seas salt
1/2 tsp baking soda
4 drops of stevia, or to taste
a small handful of pumpkin seeds to top off the bread
1/2 cup chopped, dried figs (optional)


Preheat the oven to 350 degrees F. Whisk all the liquid ingredients together, including stevia drops to taste (I use four). Then add in the dry ingredients and mix until combined, removing all clumps. If you like, add in the chopped figs and combine. Grease a 9X9 baking dish and pour the batter in, spreading evenly. Top with the pumpkin seeds. Bake for around 15-20 minutes, or until the toothpick test comes out clean from the center of the bread.
I topped with my homemade almond butter, but you can use any topping you like! (Want some of my homemade almond butter made with raw and soaked nuts and seeds? Contact me via my website (!)


This breakfast bread is paleo and gluten free, and wonderful for a comforting, lazy Saturday. It is spiced with pumpkin goodness, and free of sugar. Top with homemade jam, nut butters, or fruit!


serves 4-8


Friday, November 8, 2013 - 4:37pm


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