This rustic, lightly spiced pumpkin loaf is gut friendly, dairy free, low in refined sugar, and it’s made with pure pumpkin purée and a beautifully nutty almond flour which gives it is moistness.
Almond flour is gluten-free and a low glycemic index food that’s high in magnesium, which helps control blood sugar levels and as it contains prebiotic dietary fibre, is easy on the digestive system and gut.
Stirred into the batter is a generous dose of turmeric, not only does it bring out vibrant colour of the loaf, it also comes with a host of health benefits from its antioxidant properties and the fact that it’s a potent anti-inflammatory. In addition, pumpkin is packed with vitamin A, which helps with vision and cell growth, and vitamins E and C which helps boost immunity.
Healthy, delicious, incredibly moreish, this dense loaf can be eaten during breakfast, tea or as a dessert. Not to mention, this recipe is so incredibly easy!
- 2 cups almond flour
- 3 tsp coconut sugar
- 2 tsp chia seeds
- 1 tsp baking powder
- 2 tsp baking soda
- 2 tsp vanilla extract
- 1 tsp pumpkin spice mix
- 1 tsp cinnamon powder ( or 2 tsp if you don’t have the above mix)
- 1 heaped tbsp turmeric powder
- 1 can pumpkin puree (and unsweetened)
- 2 eggs – lightly whisked
- 3 tsp coconut oil
- Pinch salt
- Drizzle maple syrup
- Handful pumpkin seeds
- Pre-heat oven to 180C. Line and lightly oil a rectangular baking dish
- Combine all the dry ingredients together then stir in all the wet ingredients (except for the pumpkin seeds and maple syrrup)
- Fill the baking dish with the batter and top with a drizzle of maple syrup and top with the pumpkin seeds
- Bake with lower oven setting for 20 minutes. Turn heat down to 160C and set the oven setting to the top and bottom, bake for another 25-30 minutes and leave to cool.