Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Nothing warms up fall and winter days quite like a hot-out-of-the oven slice of pumpkin bread, especially when it’s gluten-free with a moist, rich pumpkin taste and includes dark chocolate mini-chocolate chips! Sweetened with raw honey instead of refined sugar, this healthier version of traditional pumpkin bread makes a heavenly treat!



  • 1 1/2 cups of almond flour
  • 3/4 cup of canned pumpkin
  • 3 eggs, whisked
  • 1/4 cup raw honey
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbs cinnamon
  • 2 tsp of pumpkin pie spice
  • 1 tsp of vanilla
  • 3 tbs of coconut oil, melted
  • Optional: 1/2 cup of semi-sweet dark chocolate mini-chips



  1. First combine all dry ingredients in a medium-size bowl
  2. In a separate smaller bowl, mix all wet ingredients together
  3. Pour the wet ingredients into the larger dry ingredients bowl and stir until combined
  4. Fold in chocolate chips, if desired
  5. Preheat oven to 350 degrees F
  6. Grease a bread pan and pour in the cake batter (8” x 4” x 2” size pan works well)
  7. Bake at 350-degrees F for 35 to 45 minutes. Check doneness by inserting a toothpick – if it comes out clean, the bread is done
  8. Cool, slice and serve


About 12-14 slices


This recipe was contributed by Trina Beck of Contact or visit for more great Paleo-friendly recipes and information.

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.


  1. I appreciate, cause I found just what I was looking for. You have ended my 4 day long hunt! God Bless you man. Have a great day. Bye fbeebkedkkfe

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