Pumpkin Bread (GF)

Pumpkin Bread (GF)

I grew up in Mauritius and we would have bread everyday. Mum would prepare our lunch for school and it was always bread filled with something somehow! Fresh warm baguette straight from the baker was bought every morning and had with butter for breakfast. My love for bread has never died, though I admit I have been having less of it in recent times, due to the almost zero existing nutrients in it. Smart eating for better health and performance has replaced gluttony eating and if I were to have some, I’d rather make it myself so I know there would be no preservatives or nasties. This baby here is truly delicious. What makes it even more attractive is the fact that I used this beautiful pumpkin from our garden. The bread is soft on the inside and crunchy on the outside. I prefer mine toasted so the slices will go in the toast, then slathered with butter and other favourite toppings like cheese and cherry tomatoes or avocadoes, before being devoured! You’ll love it as much as I do! 🙂

Now did you do that…
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.



  • 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)) olive or 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
  • pumpkin seeds to sprinkle on top  (optional)



  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.
  5. Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.
  6. Bake for approximately 1  1/2 hours.
  7. Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.