Paleo Soft Breakfast Bread

Using a combination of puréed fruits and vegetables will make a more interesting final product. This bread is delicious served as-is for breakfast, or try it as a substitute for ordinary bread in your favorite French toast recipe.

Serves: 8Hands-on: 10 minutesTotal: 1 hour 40 minutesDifficulty: Easy

Serves: 8


  • 1⁄2 cup puréed yellow squash
  • 1⁄2 cup puréed canned pears
  • 2 large eggs
  • 3⁄4 cup maple syrup
  • 1⁄4 cup coconut milk
  • 1 tsp. vanilla
  • 1 cup almond flour
  • 3⁄4 cup coconut flour
  • 2 Tbsp. arrowroot powder
  • 1⁄2 tsp. kosher salt
  • 1⁄8 tsp. baking soda
  • 1⁄4 tsp. cream of tartar
  • 1⁄2 tsp. cinnamon
  • 1⁄4 tsp. nutmeg
  • 1⁄4 tsp. cardamom
  • 1⁄2 tsp orange zest


  • Preheat oven to 350°F. Line a 9-by-5-inch loaf pan with parchment paper and set aside.
  • In a large bowl, combine pumpkin, pears, eggs, maple syrup, coconut milk, and vanilla and beat well.
  • In a medium bowl, stir together almond flour, coconut flour, arrowroot powder, salt, baking soda, cream of tartar, cinnamon, nutmeg, and cardamom.
  • Add the dry ingredients to the pumpkin mixture and mix well. Pour into prepared loaf pan.
  • Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, then remove loaf and move to a wire rack to cool completely.