+ the healthy chef recipes +

Paleo Pumpkin Bread

Here is a delicious gluten free bread recipe. What I love about it is that it’s really easy to make. Most pumpkin breads use smashed cooked pumpkin, but I decided to have a go at using grated raw pumpkin to save a little time. This creates a lovely texture that’s moist on the inside  which makes it wonderful to eat with both savoury and sweet toppings. I love mine topped with macadamia nut butter and a little honey or as a side to a vegetable based soup topped with avocado, but serve it as you wish.

What’s great about it:

Pumpkin is a great source of carotenoid antioxidants and it’s also rich in omega 3 which makes it a perfect anti-inflammatory food. A number of age-related diseases have been linked to inflammation, including obesity, cancer, type 2 diabetes,atherosclerosis, arthritis, osteoporosis, depression and dementia. Almonds and eggs are full of protein that can help repair and nourish your body + immune system.



+ ingredients & methods +

ingredients (Makes 1 loaf / 12 slices)

450 g (16 oz/  cups) grated raw pumpkin (winter squash)
4 whole organic eggs
1/2 tsp sea salt
pinch nutmeg
1/4 cup (60 ml/2 fl oz) extra virgin olive oil, macadamia nut oil 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
1 tablespoon honey (optional)
pumpkin seeds to sprinkle on top


  1. Preheat your oven to 150 – 160 C. Fan forced or 180 C if your oven has no fan.
  2. Combine the pumpkin, eggs, salt, nutmeg and oil into a bowl.
  3. Add the almond meal and baking powder and mix well.
  4. Line a loaf tin with baking paper at the base and the sides.The size I used was: 10 1/2 cm wide and 26 cm long.
  5. Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.
  6. Bake for approximately 1  1/2 hours – check after 1 hour and test as times may vary depending on your oven and temperature.
  7. Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.
  8. Cool and enjoy.


+ notes & inspiration +

This beautiful bread goes perfectly with slices of avocado or topped with my macadamia nut butter.


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