Paleo Pumpkin Bread


1 packet of Pantry Innovations Paleo bread mix

1 1/4 cup of cooked pumpkin puree ( Jap pumpkin has a stronger flavour)

1 tsp of fresh thyme or dried

3 tbs water

3 eggs

1/4 cup warm water

1 tsp honey

2 tsp of yeast


Heat oven to 180 degrees.

Line small bread tin with baking paper. I have been using a tin that is 21 cm long, 11 cm wide and 7.5 cm deep.

Add 1/4 cup warm water to a small bowl, add yeast and honey and mix well and let the yeast bloom. Pour contents of bread mix into a large bowl, add puree pumpkin, eggs, thyme,  3 tbls of water and yeast bloom.

Mix well.

Pour mix into tin and let sit for 10 mins.

Place into oven and cook for 40 mins or until a skewer comes out clean. 

Let cool completely (if you can wait) before slicing.