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Pumpkin Seed Nut Bread

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

This pumpkin seed nut bread is a hearty, chewy and dense bread great for a high protein snack.

This is not some fluffy, melt in your mouth, sweet kind of bread. This is a bread that will put hair on your chest.

Ok, not really. Or at least I hope not. I don’t need hair there and neither does my balding but hairy beast everywhere else husband. #thankyouGreekgenes

Pumpkin seed nut bread

But seriously, this is a bread with some legit chew factor. It’s nutty, seedy, hearty and makes for an awesome pre or post workout snack.

Pumpkin seed nut bread

I’ve had a really good 4 days back at crossfit this week after almost 2 weeks off while in Italy and I’m thanking the bread. It’s been my go to “I’m so hungry but if I eat a real meal before crossfit I’ll puke” snack come 5pm every day. Because clearly the bread is everything and the fact that I had 2 full weeks of rest has nothing to do with it.

Pumpkin seed bread

It’s funny because a month ago I promised not to start the pumpkin thing too early and so even though I had already opened a can of it for myself, I refused to post anything pumpkin related until October. Then I go away and avoid the internet for 2 weeks, accumulate over 500 unread posts (omg, anxiety attack) in my reader and like 300 of them have “pumpkin” in the title. So without ever having even made something myself for the blog, I’m sick of it and have no desire to get all pumpkinified on you.

Seeds, however, seem different enough to not annoy me and fit with the whole fall “must do pumpkin” thing.

Pumpkin bread with nuts

And if you miss the actual pumpkin, spread it on a piece of toasted bread and call it a day.

Pumpkin Seed Nut Bread

Pumpkin Seed Nut Bread

Yield: 8-10 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This pumpkin seed nut bread is a hearty, chewy and dense bread great for a high protein snack.

Ingredients

  • 1/2 cup pecans
  • 1/2 cup walnuts
  • 1/4 cup sliced almonds
  • 1 cup pepitas (pumpkin seeds)
  • 1 1/2 cup almond meal
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup unsweetened coconut flakes
  • 3 eggs
  • 1/3 cup egg whites
  • 1/3 cup melted coconut oil
  • 2 tablespoons honey
  • 1/4 cup pumpkin puree (or 1/2 mashed banana)

Instructions

  1. Preheat oven to 340 degrees. Line a loaf pan with parchment paper and grease with baking spray.
  2. In a food processor, pulse half of the pumpkin seeds until finely chopped and almost a "meal-like" consistency.
  3. Combine all dry ingredients including pulsed pumpkin seeds in a large bowl.
  4. In a small bowl, whisk together remaining wet ingredients.
  5. Add wet to dry and mix until incorporated.
  6. Pour batter into loaf pan and spread evenly into the corners.
  7. Bake for 45-50 minutes or until fully cooked through.
  8. Remove from oven, pull the bread out by the ends of the parchment paper and transfer to a cooling rack.
  9. Slice and serve once cooled.

Notes

This is not a sweet bread. If you like things sweet, add extra honey to the recipe.

DID YOU MAKE THIS RECIPE?

Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen


 
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Christine

Saturday 23rd of January 2021

This is great bread. I made it and its the first gluten free bread ive ever made and its amazing! My picky husband also loves it. Thank you

Felicia

Thursday 20th of June 2019

Can't do coconut. Can I just omit or substitute it? Tia

Running to the Kitchen

Friday 21st of June 2019

Yeah, just leave it out or use more of one of the nuts.

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Monday 1st of December 2014

[…] Do as Emeril Lagasse would do and add a bit of seasonal “BAM!” to, well, everything. Hulled pumpkin seeds (pepitas) can be used as garnish for soups, salads, desserts, mixed into your trusty granola recipe, and enjoyed at breakfast. […]

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[…] 14. Pumpkin Seed Nut Bread Recipe […]

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