Pumpkin Bacon Bread

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Perfectly savoury! Packed with enough nutrients to have as a meal, spread with some avocado or ghee or delicious as a side for a hearty winter soup.
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Pumpkin Bacon Bread

Gluten, dairy, grain, refined sugar free.
Prep Time 20 mins
Cook Time 40 mins
Servings 2 loaves


  • 1 cup almond meal
  • ½ cup tapioca flour
  • ½ cup pumpkin seed flour
  • ¼ cup coconut flour
  • 1 tsp baking soda
  • ½ tsp sea salt
  • ½ tsp dried rosemary or 1 tbsp fresh if you have it
  • 5-6 rashers of bacon nitrate free
  • 4 eggs whisked
  • cups steamed then mashed pumpkin
  • ¼ cup olive oil


  • Preheat oven to 170°C fan bake.
  • Chop and cube pumpkin and add to steamer to cook – approx 2 cups worth to make 1.5 cups mashed.
  • Mix all of the dry ingredients together and get out all the lumps.
  • Add in the wet ingredients and mix together.
  • Line two baking trays and spoon in mixture. Add pumpkin seeds to top if you like. Bake for 40-50 minutes.


Don’t have pumpkin seed flour?  Sub for almond meal.  Don’t like bacon?  Just remove!