Cook Time: 45 Minutes
Equipment needed:  Mixing bowls, Loaf/Bread tin.

Serves: 10



1 1/2 Cups of almond flour/almond meal

1/4 Cup of gluten free all purpose flour  (*alternatively use gluten free protein powder or coconut flour)

3/4 tsp of baking soda

1 tsp of Cinnamon

1/2 tsp of Nutmeg

1/4 tsp of Ginger

1/2 tsp of Sea salt

1/2 Cup of organic Pumpkin Puree (fresh or canned)

1/3 Cup of raw honey or pure maple syrup (maple syrup is a bit sweeter!)

2 Eggs



1. Pre-heat over to 180 degrees celsius.

2.Lightly grease one standard or two mini bread/load pans with coconut oil.

3. Combine all dry ingredients:  almond flour, baking soda, cinnamon, nutmeg, ginger, salt.

4. In a separate bowl, combine wet ingredients: pumpkin puree, honey/maple syrup, eggs.

5. Add wet ingredients to dry ingredients and mix until combined.

6. Pour batter into a bread pan. (5x9inch pan)

7. Bake for approximately 35 minutes (top should be lightly browned and a toothpick will come out clean).

8. Let bread stand in the pan for 5 minutes. Then transfer to a cooling rack and allow to cool completely.


gluten free pumpkin bread 1 gluten free pumpkin bread 3


This recipe was created by:  Maria & Alyssa from ‘@spinach4breakfast’

Hi Everyone!  We are two sisters living in NYC working to balance clean eating with ‘real life’.
After not feeling well, being low on energy, and needing to do squats to get into our skinny jeans… we decided to give “clean eating” a try. Our energy, digestion and overall well being improved tremendously. Not to mention we dropped a few lbs. We continue to practice clean eating the best we can. We also date, go to happy hours, brunches and other social events where eating clean just doesn’t happen. We believe it is all about realistic balance! Life is better when you feel better. So don’t be afraid to have Spinach for Breakfast.

Instagram:  @spinach4breakfast


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