This Gluten-Free Pumpkin Loaf Is Seriously Tastier Than Bread

And healthier, obviously.

Is there anything better than bread? Seriously, though. It’s no wonder Jesus had it at his last supper. That and wine, obviously. Although spaghetti and meatballs come in at a close second, there really isn’t a better pair.
That being said, this “loaf” is something special. Courtesy of Naturopath and IsoWhey influencer, Lisa Guy, it’s a healthy, highly nutritious bread. It has almond meal which is full of protein, dietary fibre, zinc and calcium; cinnamon which helps support circulation and balance blood sugar levels; and turmeric, a potent anti-inflammatory. And, more obviously, it sneaks in pumpkin for an extra health boost and serious taste sensation.

“The bright orange colour of pumpkin indicates their high levels of beta-carotene, needed to support good eye health and vision, and boost immune function and skin health. Pumpkins also pack a fibrous punch which helps keep you regular and offers protection from bowel cancer and high cholesterol,” says Lisa Guy.

This is one bread you can definitely enjoy, guilt free.

Gluten-Free Pumpkin Loaf

Makes one medium loaf


450g grated raw pumpkin
4 organic eggs
½ tsp sea salt
¼ cup cold pressed coconut oil
350g almond meal
2 ½ tsp gluten-free baking powder
1 tsp cinnamon powder
½ tsp turmeric
½ tsp ginger powder
Pinch nutmeg
¼ cup pumpkin seeds


  1. PREHEAT your oven to 180*C. Grease a loaf tin and line the bottom with baking paper.
  2. WHISK your eggs together in a large bowl then add all of the other ingredients (except the pumpkin seeds). Mix well and pour mixture into a loaf tin and top with pumpkin seeds.
  3. COOK for 1 ½ hours, until a skewer comes out cleanly.

+ Notes and Inspiration It’s delicious spread with hummus or avocado.

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