Pumpkin seeds, or pepitas, are a great source of magnesium and zinc, along with antioxidants, healthy fats and protein. This gluten-free recipe works well as a snack or breakfast option, served with raw honey or a smear of butter.
While the ingredient list may seem long, the smaller amounts of herbs and spices add a lot to the overall flavour and can be stored in your pantry. With the help of a food processor, it’s as simple as combining everything in order.
Pumpkin seed bread recipe
Total time: 45 minutes
Makes: 8–10 slices
Ingredients
- 1 cup pumpkin seeds
- 1/3 cup pumpkin puree
- 6 dried dates, pitted
- 3 eggs
- 2 tablespoons coconut flour
- 2 tablespoons coconut oil, melted
- 3 tablespoons raw honey
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- Pinch of salt
- Walnuts (optional)
Method
- Preheat oven to 180°C.
- Heat a tablespoon of coconut oil in a medium pan and toast pumpkin seeds over medium heat until lightly browned and fragrant.
- Remove from heat and allow to cool slightly. Add to a food processor and blend until a flour forms.
- Add dates and blend until combined.
- Add pumpkin puree, coconut flour, coconut oil, honey, vanilla extract, eggs and remaining ingredients. Blend until smooth.
- Grease a loaf pan with coconut oil and pour in the mixture. Top with walnuts if using, then bake for approximately 35 minutes.
- Serve warm or toasted with raw honey or butter.
Time-saving tip
Check the baby food aisle for small packs of pumpkin puree. They’re easy to store, convenient to use and typically measure around 1/3 cup. Sweet potato or carrot blends can also work as substitutes.
