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Spiced Pumpkin Bread

Spiced Pumpkin Bread


There is something so warming about adding spices to food (even when you live in the tropics and certainly don’t need any more warming;) and I just love the combination of cinnamon and nutmeg in my food. Takes me back to my childhood when my mum would make all sorts of sweet treats using these spices and the kitchen would be filled with the headiest aroma <3 – combine that with the desire to eat cake (albeit healthy) and you have all the cravings for a spiced pumpkin bread rolled into one.

I have made muffins using pumpkin in the past but never attempted bread. This recipe could not be simpler.  It’s sweet (pumpkin is so versatile!), soft, moist and scrumptious!  And it will not fail you. The loaf just slides straight out of the pan and is ready for slicing (and eating) asap. Hope you enjoy making it as much as I enjoyed eating it!


1 cup of almond meal

3 large eggs

½ cup peeled, boiled and pureed pumpkin

¼ cup raw honey

4 tbsp coconut oil

1 tsp baking soda

1 tsp cinnamon

½ tsp nutmeg

½ tsp ground ginger


Preheat your oven to 180 degrees C


Using either a hand mixer or a food processor (I used the latter) – combine all ingredients at room temperature either in a large bowl or directly into food processor.


Pour the batter into a greased and lined loaf tin (I used coconut oil to grease my pan and the parchment) – guarantees no sticking!


Sprinkle the top with nuts and seeds of your choice. I used a combination of pecans and walnuts.


Bake for approximately 40 minutes – making sure the centre is not dry.


Remove from oven and allow to cool before turning out from pan, and you can then slice it and store in an airtight container in the refrigerator for a week.



About the author

Meera Vadgama

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