Paleo Pumpkin Loaf


 When I first changed up my diet to become “paleo” I went a bit over-the-top trying to bake cakes in a bid to replicate my favourites and to prove that I wouldn’t be missing out.  There were some hits but there were definitely more misses, I wasted a lot of time and money trying to achieve the style of cake I was accustomed to so I quit. You know those people who say “I’m not a quitter, I never give up”, well I’m not that person, I do quit, I like quitting, it’s easy- and at the end of the day the only thing at stake was cake.  Anyway, in the last few months I have been revisiting my paleo baking and I am having more success, a few factors have changed –  I have become more familiar with substitute ingredients, my palate has changed and I no longer consider cake to be it’s own food group so I am not as dependant on it. This pumpkin loaf fits the bill for me as it’s texture is really good, it is sweet and nutrient dense.  It is perfect toasted with butter for breakfast or as is for afternoon tea. This is also a super easy cake to make as it can al be done in the food processor.



(makes 2 loaves)

1 1/2 Cups roasted pumpkin puree*

4 eggs

1/2 Cup macadamia or light olive oil

1 1/2 Cups almond meal

3/4 Cup cassava flour or green banana flour

1/2 Cup pure maple syrup

1/2 cup roughly chopped pecans or walnuts

2 tsp baking powder

2 tsp bi carb soda

1/2 tsp salt

1 tsp cinnamon

1 tsp ground ginger

Handful Pumpkin seeds

*roasted pumpkin is preferred as it ensures the puree is not too liquid.  I find the best way to do this is to cut a large wedge (about quarter) of a pumpkin skin and all, cover loosely with foil and bake at 180C until tender.  When cooled scrape from the skin and puree.


Preheat oven to 180C.

Line 2 small loaf tins (approx 20cm x 10cm) with baking paper.

Place all the ingredients apart from nuts and pumpkin seeds into the bowl of a food processor and blend until smooth.  If you do not have a food processor combine all ingredients in a bowl with a whisk, beat until smooth.

Fold in walnuts or pecans.

Divide the mixture evenly between the tins and sprinkle with pumpkin seeds.

Bake for 30- 40 mins or when a skewer comes out clean.

Don’t be alarmed if this sinks a little in the centre, you can’t have it all.



5 comments on “Paleo Pumpkin Loaf

  1. This makes me daydream of fall flavors- Thanks for sharing!

  2. jessie says:

    this looks delicious but where in Melbourne Australia can one purchase cassava flour?

    • Philippa says:

      I found Cassava flour in an Asian supermarket and have also found in a continental deli. Green banana flour can be found at some health food shops as well as online. I hope you have some luck. Btw- in Perth “deli” just refers to shop!

  3. I seriously love this! I substitute the macadamia with coconut oil and use 1/2 cup coconut flour in place of banana flour. I’m leaving out the maple syrup to reduce sugar, and using mixture in muffin pans rather than loaf tins. So delicious, thanks for a beautiful healthy recipe!

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