Savoury Pumpkin Bread

Savoury Pumpkin Bread

This delicious bread celebrates one of my favourite veggies – pumpkin, and is the perfect way to start your day. Best served toasted

Makes 1 loaf


  • 500 g grated pumpkin/ butternut squash
  • 4 large eggs, whisked
  • 3 tbsp olive oil
  • 150 g almond meal
  • 50 g coconut flour
  • 2 tsp baking powder
  • 3 tablespoons psyllium husks
  • Pinch of salt


  1. Preheat the oven to 160℃ fan. Grease & line a 20 x 10cm loaf tin with baking paper.
  2. In a food processor, combine the pumpkin, eggs & olive oil until nearly smooth. Pour the mixture into a large bowl, then mix in the rest of the ingredients until fully combined.
  3. Spoon the mixture into the prepared loaf tin, then cover with a tea towel and set aside for half an hour (this allows the psyllium to absorb some moisture).
  4. Bake for 1.5 hours, or until the bread is nicely browned and a skewer inserted into the bread comes out clean. Remove from the oven and allow to cool before turning out onto a wire rack. Slice and serve.

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