Luscious, moist, nourishing pumpkin bread is just what your wintered belly needs, served warm and smothered with butter or covered in melted swiss cheese. 'Tis the perfect snack. This recipe is a cinch to prepare and you only need one bowl. Bonus.


coconut oil, for greasing of bread tin
500g pumpkin, finely grated
2 cups self-raising flour, sifted
1 tsp whole fennel seeds
pinch of salt
2 sprigs fresh rosemary, roughly chopped
1 tbsp honey, melted so it's runny
75g butter, melted
1/2 cup full cream organic or raw milk
2 free range or organic eggs
splash of macadamia oil, if you have it

To make

Preheat oven to 180C. Grease a bread/loaf tin with coconut oil and set aside.

Add all ingredients to a large bowl and stir until just combined. Spoon mixture into greased tin and pop in the oven for 40-45 minutes. Poke with a skewer to check it's cooked (should come out clean).

Remove from oven and stand in tin for 5 minutes before turning out to cool on a wire rack.

I down a few slices whilst it's still warm, to be honest.





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