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Collagen Pumpkin Breakfast Bread

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf
This Collagen Pumpkin Breakfast Bread can be enjoyed on its own or you can add a slather of your favorite nut butter spread for a complete breakfast meal.
Collagen Pumpkin Breakfast Bread made with Almond Flour Baking Mix Pumpkin Muffin and Bread Recipe


3 eggs
1/2 cup unsweetened almond milk
1/4 cup pumpkin puree
3 tbsp coconut oil
1 box Simple Mills Pumpkin Muffin & Bread Mix
2 tbsp collagen peptides
1/2 cup dark chocolate, chopped
1/4 cup almond butter
1 tsp cinnamon
Chopped almonds (optional)


PREHEAT oven to 325ºF and lightly grease an 8.5-inch loaf pan. Set aside.
ADD eggs, almond milk, pumpkin puree and coconut oil to a large bowl. Whisk to combine. Incorporate pumkin mix and collagen peptides and whisk until homogeneous.
FOLD in half of the chocolate. Pour into the prepared loaf pan.
MIX almond butter and cinnamon in a small bowl. Distribute the almond butter in dollops over the top of the batter. Use a butter knife to swirl the batter and the almond butter together. Top with the remaining chocolate chunks.
BAKE for 30 minutes then cover loosely with aluminum foil and bake for an additional 30 minutes or until a toothpick comes out clean.
LET cool before taking out of the pan. Garnish with chopped almonds.