Pumpkin Bread GF/DF

Rich in anti oxidants and the benefits of nut oils and gluten free, this bread is high in protein and is wonderful toasted with nut butter or your favourite dip.


  • 450 g (15.8 oz/3 cups) grated raw pumpkin (winter squash)
4 whole organic or free-range eggs
1/2 tsp sea salt
pinch nutmeg
1/4 cup (60 ml/2 fl oz) macadamia nut or cold pressed coconut oil
  • 2 teaspoons gluten free baking (you can also use 3/4 teaspoon baking soda + a tablespoon lemon juice)
3 cups (300g/10 1/2 oz) fine almond meal (fine almond flour, ground almonds)
1 tablespoon manuka honey
  • pumpkin seeds to sprinkle on top (optional)


Preheat your oven to 150 – 160 C fan forced or 180 C if your oven has no fan.

Combine the pumpkin, eggs, salt, nutmeg, honey and oil into a bowl.

Add the almond meal and baking powder and mix well.

Line a loaf tin with baking paper at the base and the sides.

Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.

Bake for approximately 1 1/2 hours – check after 1 hour and test as times may vary depending on your oven and temperature.

Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.

Cool and enjoy slices with avocado and hummus or just on its own!

Adapted from Teresa Cutter

Bread, Dairy Free, Gluten Free, Recipes