Jamie’s Pumpkin Bread



  • 3 cups grated raw pumpkin
  • 4 free range eggs
  • 1/2 tsp salt
  • 1 pinch nutmeg
  • honey to taste (optional)
  • 1/4 cup (60ml) macadamia, olive or coconut oil
  • 3 1/2 cups (350g) almond meal
  • 2 tsp baking powder
  • handful pumpkin seeds

This pumpkin bread recipe was sent to me by the lovely Jaime Thompson. Jaime decided in October 2012 that it was time to change her lifestyle and started writing a blog to keep herself accountable. She's looking absolutely awesome and the changes she has made are inspiring so get on over and follow her blog on http://acontractforlife.wordpress.com/about/ The recipe is really easy to throw together but requires a bit of a time commitment as far as baking and resting goes. I'd suggest you get it in the oven quickly and then forget about it while you put your feet up It's super delicious and if you are not a fan of pumpkin I can reassure you it's not pumpkiny at all. In fact, it's probably a good way to sneak some veggies into the kids lunch boxes without them having a clue! Jaime serves hers to her boys with homemade strawberry jam, however my boy ( aka Dr B ) who loves pumpkin bread was not having any of that and just hacked off a still-warm slice and slathered it in butter. Yum!

Cooking Instructions

  1. Preheat your oven to 150C
  2. Add all the ingredients except almond meal and baking powder into bowl and stir to combine. Add almond meal and baking powder and mix well.
  3. Line a 10.5 x 25cm loaf tin with baking powder and pour batter io. Sprinkle with pumpkin seeds.
  4. Bake for approximately 1 1/2 hours.
  5. When a toothpick comes out clean remove from oven and let the bread rest in the tin for 1 hour before serving.

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