This pumpkin seed nut bread is a hearty, chewy and dense fall 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
But seriously, this is a bread with some legit chew factor.
It’s nutty, seedy (thank you, pepitas), hearty and makes for an awesome pre or post workout snack.
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.
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.
Pumpkin seeds, however, seem different enough to not annoy me and fit with the whole fall “must do pumpkin” thing.
Plus, they’re a million times more nutritious than pumpkin puree any way.
And if you miss the actual pumpkin, spread it on a piece of toasted bread and call it a day. But, I highly recommend making some pumpkin seed butter instead and using that as your spread on this hearty bread.
It’s pumpkin seeds on pumpkin seeds but man, is it delicious!
Pumpkin Seed Nut Bread
- 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
- Preheat oven to 340 degrees. Line a loaf pan with parchment paper and grease with baking spray.
- In a food processor, pulse half of the pumpkin seeds until finely chopped and almost a “meal-like” consistency.
- Combine all dry ingredients including pulsed pumpkin seeds in a large bowl.
- In a small bowl, whisk together remaining wet ingredients.
- Add wet to dry and mix until incorporated.
- Pour batter into loaf pan and spread evenly into the corners.
- Bake for 45-50 minutes or until fully cooked through.
- Remove from oven, pull the bread out by the ends of the parchment paper and transfer to a cooling rack.
- Slice and serve once cooled.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.