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Pumpkin Bread

Happy Thanksgiving!!

Although thanksgiving is not celebrated here in Australia (as a public holiday), I personally think that it is a beautiful festival. A festival filled with good food, good time with families gathering together and simply, just being thankful.

What a concept. Being thankful.

As days get filled, and people get busier, it’s not very often that we wait for a second and be thankful. After all, life is pretty fragile? In 3 days, I was made aware of a birth, a pregnancy and a death. It’s times like that that make you realised how precious life truly is.

Then there are other things to be thankful of. Like having the a job, family to love, lovely weather, having the opportunity to travel, food to cook and enjoy, friends to spend time with and build memories.

Or perhaps negative experiences that deserved to be thankful of as well- like a family member’s close brush with cancer, any kind of operation (yourself or someone close), close shave from a car accident or bad financial decision.

Good or bad, these experiences shape who we are and what we do. Our thoughts influenced our behaviour and feelings, and I truly believe that how we perceive each situation lead us to different path ways.

Like food. Eating clean can be challenging with friends sometimes. Preparing a lunch for friends earlier, I made us a pumpkin loaf to compliment some seafood skewers and a chicken salad. This bread was a big hit. It tasted even better toasted the next day with just a sliver (or more) of butter.

Pumpkin Bread (adapted from Teresa Cutter’s Paleo Pumpkin Bread)
3.5 cups of grated pumpkin
4 eggs
1/2 tsp of salt
1 tsp of cinnamon
1 tsp of mixed spice
1/4 cup of coconut oil melted
 3 cups of almond meal
2 tsp of gluten free baking powder
3/4 tablespoon of honey
pumpkin seeds

Preheat Oven 160C. Line loaf tin with baking paper.

Mix grated pumpkin, almond meal, baking powder, cinnamon, and salt together. In a jar, mix eggs, coconut oil and honey together. Fold through dry ingredients and sprinkle pumpkin seeds on top of loaf.

Bake for 1.5 hours (check every 45 minutes).



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