Harvest Bread (Paleo)

Is it just me or is the weather absolutely perfect?! Here in Spokane, it is a sunny 50 degrees at morning and 75 during the day. Absolute perfection.

The cooler mornings are really getting me excited for fall and all the flavors it brings! I looove pumpkin, squash, Brussels sprouts, potatoes and more! Oh man, the psyche is real.

I created this Harvest Bread to combine the last of summer flavors with the beginning of fall celebrations. Fresh figs play with pumpkin and create a deliciously moist bread. Each slice is a perfect vessel for a swipe of grass-fed butter, ghee, jam or your favorite nut butter!

Totally inspired by Diane Sanfilippo’s recipe in her extremely extensive book Practical Paleo for Pumpkin Cranberry Muffins. I wanted to add my own twist and am so happy with the results!

Gluten, grain and nut free this recipe really shines. It’s not crumbly at all thanks to the eggs and can be further customized! Add chocolate chips, pumpkin seeds, coconut flakes or swap the pumpkin purée for sweet potato or butternut squash purée! Really, this recipe is a great base, use it as that and have fun!

Paleo Harvest Bread



6 eggs, whisked

½ c. ghee, butter or coconut oil, melted

¼ c. canned pumpkin purée (make sure it’s NOT pumpkin pie filling)

¼ c. maple syrup (can also sub honey)

½ c. coconut flour

¼ c. tapioca starch

1 tbs. pumpkin pie spice

Pinch sea salt

½ tsp. baking soda

1 cup fresh figs, diced plus more for the top if you’d like


  1. Preheat oven to 350° and line a loaf pan with parchment paper or grease liberally with ghee or coconut oil. I have a silicone one that I love! No lining or greasing necessary.
  2. Whisk eggs and add melted ghee or coconut milk.
  3. Add in the pumpkin purée, maple syrup and mix until combined.
  4. Add in the coconut flour, tapioca starch, pumpkin pie spice, sea salt and baking soda.
  5. Be careful not to over mix but be sure to combine completely. Make sure no large clumps remain.
  6. Fold in the figs carefully as to not crush them! If adding additional add-ins like chocolate chips or pumpkin seeds, now is the time!
  7. At this point you can pour the mixture into the pan and top with extras slices of figs, if desired or leave the top plain.
  8. Bake for 55-60 min, taking care not to open the oven during the cook time.
  9. Let cool at least 30 minutes in the pan and then turn out onto a baking sheet. Let cool before cutting and cut into 12 pieces. Enjoy!


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