Paleo
Dairy Free
Gluten FreePaleo pumpkin bread with fresh rosemary and pumpkin seeds! Have you tried savory pumpkin bread? This is an easy quick bread recipe! Rosemary paleo pumpkin bread is the perfect healthy snack, breakfast, or accompaniment to any soup or chili.
Ahhh pumpkin. Tis the season. Paleo Pumpkin Bread, sweet or savory pumpkin recipes.
- Pumpkin oats
- No bake Pumpkin Spiced Chocolate Bites
- Seafood Pumpkin Squash Pasta (or rather, my version of squash on squash).
Ha! I’m surprised we all aren’t walking with an extra orange glow. Or are we? Don’t answer that. Instead, answer me this.
If we all love pumpkin, then it better be good for us, right? Your answer is YES YES YES! That being said, it definitely depends on the recipe.
Mmmm…. pumpkin cheesecake my night be an “anti-inflammatory,” recipe, but Rosemary Paleo Pumpkin Bread –>> DING DING DING! We have a winner!
And because I was completely INFATUATED with my Homemade Nut and Seed Paleo Bread and Orange Zucchini Paleo Bread, I had to the grain free love. You’re cool with that, right?
So let’s discuss Pumpkin and Rosemary. Together, forever!
Rosemary Paleo Pumpkin Bread Nutrition
– The IMPRESSIVE nerdy nutrition facts.
This bread is like the perfect post workout snack. Yep! Cooked pumpkin has more potassium than a banana. GASP! So it’s great for balancing those electrolytes.
- Canned pumpkin puree (not the pie filling ya’ll) is packed with TONS of vitamins. In fact, it contains one of my favorite. Yep, 50 percent of the daily value of vitamin K,. You know I love my Vitamin K for metabolism and bone health. I boasted about it with that mustardy Brussel sprouts recipe. Remember?
- 1 cup pumpkin contains 246% Vitamin A. DUDE! That is an impressive amount of an antioxidants. Your eyes will thank you!
Hey Cotter,inquiring minds want to know…
Is paleo bread low carb?
Great news! Paleo baking is usually grain free and gluten free!! So, unless you add a lot of sugar to a paleo bread recipe, it’s more than likely going to be lower in carbs than traditional bread.
Now about that rosemary.. I did not forget.
Yes, Rosemary is just as AMAZIN for your health!
Facts about Rosemary
Rosemary, the “SUPER” herb, contains certain substances, such as flavonoids and volatile oils, that are useful for:
- boosting the immune system
- increasing blood flow and circulation
- improving digestion. Rosemary also contains anti-inflammatory properties that can help reduce respiratory problems. This is why many people love using the (essential oil Rosemary oil). While I have not tried this oil yet myself, but I have heard it does help reduce symptoms for people with digestive problems as well as respiratory problems, such as asthma. Ahhh Breathe Happy ya’ll!! Rosemary essential oil on my list to try next!
So ya, this Rosemary Paleo Pumpkin Bread recipe is loaded with SUPER nutrients, but it’s only part of the reason I made it. Okay I lie, it’s 85%.
The truth is, our lifestyle has changed drastically over the past year.
My husband retired from pro triathlon racing into a full time “desk” job. Um, that wasn’t hard or anything (enter sarcasm).
Hard as it maybe have been, it was a good choice for us. That being said, I don’t make the same food for him. In fact, he’s lifting weights on a regular basis and craving a higher protein/fat foods. Yes, my endurance junky loving of a man is now in the GYM with dumb bells, GASP!!
And me? Well, I took a step back from teaching fitness classes (and fitness in general) to have surgery, and am slowly easy back into things.
Gosh ya’ll, we’ve changed a lot. Our dietary needs have changed and so sometimes we GO BIG or go home, like say with… mmmm paleo chocolate caramel.
But most of the time, like that 85% of the time, we’re focusing on nourishment and a little more protein packed into those meals. Plus ALL THE VEGGIES to boot! Yes, we need those healing foods! Oh and wine… I will always make room for wine. Haha!
Needless to say, superfood gluten free recipes are here to stay. Easy, healthy, maybe paleoish, maybe veganish (or egg free if needed), maybe grain free, but always TASTY!
This Rosemary Paleo Pumpkin Bread recipe has become a great Fall bread staple. Grain free, dairy free, and great as breakfast or even with Paleo Chili.
But if you’re looking for the sweet pumpkin bread version, I highly recommend checking out Healthy Seasonal’s Healthy Chocolate Chip Pumpkin Bread.
Yep. SUPER! I mean SOOOOOOUPER! Alright, that’s enough puns for a Monday.
Let’s jump to this easy pumpkin quick bread recipe.
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Paleo Pumpkin Bread with Fresh Rosemary
- Prep Time: 15 minutes
- Cook Time: 1 hr
- Total Time: 1 hour 15 minutes
- Yield: 10-14 1x
Description
An easy quick bread made with pumpkin puree and fresh rosemary, this gluten free and paleo pumpkin bread is high in antioxidants and Vitamin A. Delicious served with chili or stew!
Ingredients
- 1 cup pumpkin puree
- 1/2 to 2/3 cup avocado oil or olive oil (the more oil, the more dense, moisture).
- 4 eggs
- 1 tsp apple cider vinegar (or lemon juice will work, just an acid)
- 3 cup almond flour
- 1/2 cup sifted coconut flour
- 1/4 cup raw or coconut sugar
- 1 tsp baking soda
- 1 tsp allspice
- 1 tsp sea salt
- 1 pinch black pepper
- 2 rosemary sprigs with stems removed
- 1/4 cup roasted pumpkin seeds, divided
Instructions
- Preheat oven to 325°F. Line a 9×5 bread pan or 8×4 loaf pan (see notes) with parchment paper. You can also use 2 mini loaf pans. Grease or oil the inside of the pans.
- In a mixing bowl, combine the pumpkin, eggs, oil, and vinegar. Beat gently or mix with a spoon until smooth.
- In another bowl, sift together the flours, sugar, baking soda, allspice, and sea salt. Keep the pumpkin seeds and rosemary sprigs aside.
- Add the flour mixture to the bowl of wet ingredients, and mix until batter is smooth. It may be a little grainy, due to the coconut flour.
- Fold in the rosemary sprigs and 2 to 3 tbsp pumpkin seeds. Reserve remaining seeds for topping.
- Pour batter into prepared loaf pan (or 2 smaller mini loaf pans).
- Sprinkle pumpkin seeds and extra rosemary on top.
- Bake for 50 minutes to 1 hr. (Check bread for doneness after 45 minutes)
- Cover with foil and bake for another 10 minutes or until golden brown and toothpick inserted into the center comes out clean.
- Remove pan from oven and let bread cool in the pan. After cooling, remove bread from the pan and slice or store for later.
- Freezing instructions: After cooling, wrap bread in foil or wax paper and freeze for up to 6 months.
Notes
If you are using a 8×4″ loaf pan, check the middle for doneness at 40 to 45 minutes.
This has a lovely rosemary taste. Feel free to reduce the “herbed” taste by using one sprig or two. You can also use thyme or mixed herbs.
- Category: bread, side
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 thin slice
- Calories: 273
- Sugar: 5.1g
- Sodium: 258.4mg
- Fat: 22.3g
- Saturated Fat: 1.7g
- Carbohydrates: 12.2g
- Fiber: 4.7g
- Protein: 8.3g
- Cholesterol: 53.1mg
Keywords: paleo pumpkin bread, quick bread recipe, paleo bread recipe
Helpful Kitchen tools for making this Paleo Pumpkin Bread:
Alright, I’m just going to leave this slice right there for ya. Somebody please pass me the buttah!!!! YUM!
Have you ever tried make a savory paleo pumpkin bread? Do you use Rosemary oil or herbs? I’d love more ways!
And finally, my last question. The real life question. How has your diet changed this past year. What makes you feel good at the moment? Everyone is so unique with their nutritional needs, based on their activity or food sensitivities.
No one is here to judge those food/lifestyle choices, just support and NOURISH!
Can I get A-M-E-N?!!
Cheers!
p.s this post does contain some affiliate links from my shop page. Thanks for supporting!
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Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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I love rosemary and pumpkin- what a creative combo! Pinned for later 🙂
thanks friend!
We are SO on the same page! I made savory herbed sweet potato muffins – I bet our houses smell the same, lol!
i bet so! wish we were neighbors
Now that I’ve gotten my other half to admit she has a gluten problem… HAHAHA! This bread sounds fabulous. I think pumpkin is amazing in savory form. Europeans think we’re nuts eating it sweet all the time. AND there’s agiant rosemary bush in my front yard begging to be used.
i feel like tricking Vegas into eating gluten free or anti-inflammatory is my new favorite hobby. LOL!
OMG are you serious…DUDE send me some STAT! XOXO
With lentil chili!!!!
So you know I’ve got a killer sweet tooth, but I’m actually loving the idea of a savoury pumpkin bread! And rosemary is kind of tied with thyme for my #1 favourite herb. Basically, what I’m trying to say is that this bread rocks my socks off 🙂
oh i almost made this with thyme instead. Maybe we need a pumpkin bread baking day. Sweet and savory, yes?
The other week I made gnocchi with pumpkin and rosemary and it was SO GOOD! Now I can imagine how delicious a thick slice of this bread is with some buttah! Come to mama!
OMG i need to try your gnocchi!!
Pumpkin bread is definitely a favorite around here, but I love your idea to add the earthy hit of rosemary. So perfect for the season!
right? You bring the chili and let’s potluck!
This looks and sounds INCREDIBLE!! Will definitely need to try the rosemary/pumpkin combo…YUM!! xoxo
let me know if you do Lauren!
YUM to rosemary and pumpkin! I kinda want to make this cornbread 😀
yep, totally my logic here too!
SOOOOO Yum!!!!! I keep forgetting to ask how you are doing!!! I feel so old lately. 🙂 Forgetful! 🙂 I know it has more to too much on my mind but sorry I forgot!!! I hope you are healing well & able to do & eat better.
I love that your hubby is lifting!!!!!
Thanks friend! I am doing better. Still waiting to be cleared to lift. CAN”T WAIT!!
I don’t think I’ve ever paired pumpkin with rosemary, but I’m loving the sound of it!
how good with this be with your potato soup you just posted. OMG yes!
This looks amaaazing! I can’t eat rosemary (weird allergy) but I bet this would work with other fresh herbs too!
This would be great with sage or thyme too friend!
Oh I bet this would make the most wicked avocado toast! Definitely going on the ‘to bake’ list 🙂
OMG that’s genius! you must try and report back.
I just love Rosemary. When we were in Croatia, I was walking down a path lined with super tall hedges, and it smelled wonderful. That’s when I realized the hedges were actually rosemary. 🙂
This bread looks wonderful. Ok, now I’m off to water my rosemary plant (it’s been alive for at least two years now, maybe three).
Oh i can picture that scene right now. What a beautiful memory with enticing smells. Why i love all herbs. <3
I love the idea of savory pumpkin bread! And I am a total sucker for anything with rosemary. I just bought some new dish soap – I’m loyal to Mrs. Meyer’s – and they had a rosemary seasonal scent and it is heaven!!
me too! love that herb
OMG i love that soap! smells so homey. Ya know?
Do you think this would make good mini muffins to go with soup?
for sure! the baking times might be a little different. But still tasty!
I bet this smells amazing baking in the oven. Always loved the smell of rosemary in the oven…Yes I need to find that in an essential oil too. This bread slightly slightly naturally sweet and savory ticks all the boxes for me. I hope dear that you are on the recovery. from your procedure. Please reach out if you need anything. Sharing everywhere, of course. Take care
YOU ARE TOO KIND! I am always here for you too. Thanks Friend. <3
Goes and eats more pumpkin; wow, this is such a wonderful combo Lindsay, and thank you for sharing the health benefits. I’m so in the dark about most foods when it comes to their benefits, and I love to read what you share. Also, I’m curious; do you have particular bread recipes that are gluten free but lighter and cakier (not doughy or dense.) I LOVE the doughy texture, but my dad likes the cakey a little bit more, so I was just curious about that.
Also your brownies you posted last week! were a humongous hit among everybody here, gluten free and non gluten free people alike. It was a HUGE winner. 🙂
Oh so glad you liked the brownies Em! As far as cakey bread goes, do you want sweet or savory? I have a paleo sandwich bread that is really light in texture. Or I have a chocolate hazelnut bread that is more like flourless chocolate cake. hehe.
Man I love rosemary. I’ve been throwing it in my smoothies and I love Christmas bc TJs comes out w a little rosemary christmas tree. It’s the best – which is also what this bread sounds like!
in smoothies? Oh i must try!
Love the addition of rosemary in the pumpkin bread. Going pin this one and try soon. And I’m with you on making room for more healing foods and wine of course 🙂
Let me know if you do friend!
Love anything and EVERYTHING pumpkin. Like seriously. I cannot wait for all of the recipes!!
Is the pan size a typo? The recipe calls for a 9 by 9 pan?
yes, sorry about that. I think the recipe plugin deleted my original. It’s 9×5 or for thicker, 8 x 4. I will update! Thanks.
Bring on the pumpkin!.. Bread made with almond and/or coconut flour.. my fav!
★★★★★
This looks amazing. Any recommendations on substitution for almond flour? Thanks for all the recipes!! Love your blog.
Hmmm, that’s a little tough. Maybe oat flour?
Thank you! I’ll give that a try and report back.
I embellished: chunks of sharp cheddar and 1 1/2 tsp onion powder. Ymmmm. Kind of over all the sweet pumpkin bread recipes. Thanks!
This sounds delicious! My husband is gluten free but also has an egg allergy, any recommendations for a substitute?
Yes! I just finished making the vegan version, but with chocolate chips. I will post that later this week. Happy to email it to you now though! You can swap out the chocolate and make it savory. 🙂
Would love an email thank you!
Sent ! ?
I made this after carousing the internet for a savory paleo bread. I did the 1/2 cup on oil and dried rosemary because that is all I had. This is so good. I was worried about how the texture would be pouring it out of the bowl, but it is delish. I used a 9″ pie dish and cooked for 20 minutes. Thank you! Definitely a decadent treat!
Oh I am so glad it worked out! Thanks for the update Nicolette!
Yum! Made it and love it….however I do have a question. The recipe mentions to add most of the rosemary and keep some back for the top, along with the 1/4 c of pumpkin seeds. My loaf pan is 4.5” x 8.5”, so slightly smaller than what the recipe calls for but my loaf didn’t look like the photos. The pumpkin seeds fully cover the top and so a good number of them fall off when the loaf is cut.
The photos have far less pumpkin seeds on top and looks like there may even be some seeds mixed in the dough.
The loaf tastes great and I“ll make it again but was just thinking that next time I’ll add some to the dough along with more rosemary (my sprigs may have been on the small size) and fewer for the top.
★★★★
Thanks for the tips and feedback Irene! I just updated the recipe with those notes.:)
Horrible recipe…3 cups of almond flour!!!!! I should have known something was wrong! Wasted good ingredients and time on a recipe that was not proofread. Couldn’t even pour the batter…sure it won’t be edible either! Pretty sure it probably should have been 3/4 cup
Oh no! Sorry about that. 3 cups of almond flour is correct. What brand did you use? Happy to help remedy this!