Nourishing Pumpkin loaf recipe

Nourishing Pumpkin loaf recipe

Following on from #NationalDiabetesWeek, our expert dietitian, Renee, has shared a nourishing recipe from her book “Nurture The Seed.” This Pumpkin loaf is easy to make and great for your blood sugars which makes it ideal for those diagnosed with gestational diabetes. A delicious and nutritious option to support your health during pregnancy and beyond.


A simple and delicious loaf that is easy to make, nutritious and great for your blood sugars.

1 ¼ cups almond meal

1 cup buckwheat flour

2 ½ teaspoons baking powder

½ teaspoon salt

½ teaspoon ground turmeric

450 g raw pumpkin, grated

4 eggs

¼ cup extra virgin olive oil

1 tablespoon pepitas


Preheat the oven to 160 °C. Grease and line a loaf tin (approx. 10 x 20 cm).

Mix the almond meal, buckwheat flour, baking powder, salt and turmeric in a large bowl. Add the pumpkin and mix until well combined.

In a separate bowl, whisk the eggs and oil until combined. Pour into the pumpkin mixture and mix thoroughly.

Spoon the mixture into the prepared loaf tin and smooth with the back of a spoon. Top with pepitas and bake for 50–60 minutes or until a skewer inserted into the middle comes out clean. 

Cool in the tin for 10 minutes then place on a wire rack to finish cooling. It will keep in the fridge for 4 days or in the freezer for 3 months. Toast to serve (sandwich press is the best).