Country Pumpkin Bread

At last count our pumpkin patch has produced more than 20 pumpkins this season alone. And they are divine, bright orange and nutty. The pecan tree has finally produced a crop of edible nuts after 4 years so I have all the ingredients in my pantry/garden for this recipe. 

As a bonus, I use the leftover coconut and almond meal from making nut milk and grind up extra almonds to make up to 2 cups of meal in total. I modified this recipe from Happy and Whole by Magdalena Rose by adding zucchini, sage and rosemary, and serve it with ghee and tomato relish. It’s a perfect accompaniment to Soul Soup on a winter’s evening. Makes 1 loaf, about 10 – 20 slices.


  • ¼ of a medium pumpkin seeds removed, roughly chopped into chunks
  • 1 medium zucchini, roughly chopped
  • 2 TBS macadamia oil
  • 3 eggs
  • Generous pinch of salt
  • ½ tsp of ground nutmeg
  • ½ tsp of ground cinnamon
  • small handful of fresh rosemary
  • 10-12 sage leaves
  • 1½ cups of coconut/almond meal leftover from nut milk
  • ½ cup of almond meal
  • 1 TBS lemon juice
  • ⅔ tsp of bicarb of soda
  • ⅔ cup of chopped pecans
  • 4 TBS of chia seeds, 
  • 4 TBS of sunflower seeds, plus extra for sprinkling
  • 4 TBS of pumpkin seeds plus extra for sprinkling 

Preheat oven to 180degC. Grease a 25cm loaf tin and line it with baking paper. 

Place the pumpkin, zucchini, eggs and oil into a high power blender mix well so pumpkin and zucchini are grated. Add coconut/almond meal, salt, nutmeg, cinnamon, rosemary, lemon juice and bicarb of soda and mix well. If the mixture is too wet add more almond meal.

Gently fold through pecans and seeds and spoon into the prepared tin. Top with extra seeds.

Bake for 1½ hours or until a skewer comes out clean. Turn onto a wire rack when cool and serve with ghee and a bowl of soup. 

Enjoy hot with lashings of ghee x

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