Paleo Almond Bread with Pumpkin Seeds

Toasted pumpkin seeds, or pepitas, add great texture and savory flavor to this supple bread.


    Yield: one 4 x 8-inch loaf

    • ¾ cup shelled pumpkin seeds for toasting
    • 2 tablespoons whole chia seeds
    • 1½ cups (178 g) Pamela’s Almond Flour
    • ¼ cup raw pumpkin seeds, or seed of choice
    • 1 teaspoon baking soda
    • ½ teaspoon cream of tartar
    • ¾ teaspoon salt
    • 3 eggs, large, at room temperature
    • ¼ cup oil
    • 1 tablespoon apple cider vinegar
    • Optional: 2 tablespoons honey

    Preheat oven to 350° with rack in center. Spray a 4 x 8-inch slant-sided bread pan (bottom measures 3.5 x 7.5 inches) with nonstick cooking spray. Line the pan with two strips of parchment paper, crisscross, so about 1 inch of paper overhangs on all sides of the pan. This will keep the sides of the bread soft and allow for easier removal of the baked loaf from the pan. Spray one more time with nonstick cooking spray.

    Put ¾ cup pumpkin seeds on a baking pan and toast in the oven for 6 to 8 minutes, until golden brown and making tiny popping sounds. Once toasted, divide seeds into ½ cup for batter, ¼ cup for top of bread; set aside.

    Soak chia seeds in 6 tablespoons water to plump; set aside.

    In a food processor or blender, process or blend Almond Flour to a finer consistency, then add ¼ a cup of raw pumpkin seeds or seed of choice, and process/blend to a coarse meal. Put it into a large bowl, then add baking soda, cream of tartar, salt, and ½ cup toasted pumpkin seeds; whisk to combine.

    Beat eggs in a medium bowl, then add oil vinegar, and honey (if using) and mix again. Pour the egg mixture and chia seeds into the flour mixture, and mix with a wooden spoon. The batter will be very thick, so make sure it is all mixed well.

    Scoop batter into loaf pan and even out the dough. Sprinkle top with remaining ¼ cup toasted pumpkin seeds. Bake for 40 to 50 minutes, until a long toothpick or thin skewer inserted near the center comes out clean. After it comes out clean, bake for 2 to 3 more minutes to prevent a soft spot in the center near the top. Bread will be pulled away from the sides of the pan. Cool in pan on rack for 20 to 30 minutes. Remove by lifting out with parchment paper.

    Serve warm, room temperature, or toasted. This bread stays moist for about 3 days; it is best wrapped in parchment paper, inside an open plastic bag.

    NOTE: A small, slant-sided pan is specified to make the tallest loaf possible. A wider pan will work but will make a shorter loaf.

Customer Reviews

Based on 1 review

Delicious! This bread has a wonderful toasty, nutty flavor. The only change I made to the recipe was to substitute Lakanto Maple flavor monk fruit sweetener for the honey. I used melted coconut oil. My batter was not super stiff. I was able to pour it into the pan. I used my favorite cast iron bread pan, warmed for a minute in the oven, greased with coconut oil, no parchment. It was done in just under 40 minutes. After cooling for 30 minutes I ran a skewer around the edges, flipped it over onto a metal rack, gave the bottom a few thumps and the loaf popped right out!
I used my high speed blender to swirl the flour and seeds, but needed to stop it and rearrange the flour to keep it evenly blended and avoid turning part of it into blonde almond butter. Next time I will use my food processor. And there will definitely be a next time. : )