Pumpkin Bread

GAPS Bread

Preheat conventional oven at 150 degrees (almond flour burns easily)


1 large cup of cooked (boiled) pumpkin

2 ½ cups of almond flour or other (sunflower seeds can be ground into flour)

3 eggs

1 tablespoon of duck fat (preferred) or coconut oil

Other: Oven paper


Mix ingredients in a glass bowl with hand held mixer on low.  (do not over mix – just enough to ensure all ingredients is mixed and combined well) 

Line your bread tin with oven paper and pour ingredients in.  Place in oven and cook for one hour.

When you take it out of the oven, be sue to take it out of the tin immediately to let cool by lifting the loaf out with the paper sides.  This will avoid a darker crust because burnt nut flour is not very nice. When it has cooled you may pre-slice the loaf and place in a pyrex dish with a sealed lid and store in the fridge. 

Suggestions:  Nice with some avocado or nut butter.  You can make thin slices and crisp them in a dehydrator which is great for dipping in soups.  The bread is also great for dippity eggs.