Easy Pumpkin Loaf

By Lilian Dikmans


I’ve recently been experimenting more with savoury baking, like this Easy Pumpkin Loaf. I love baking. Always have. Weekend baking, procrasti-baking (when I was meant to be studying), baking for celebrations. If there was an opportunity to bake something, I’d take it.

These days, I still bake a lot, but usually with healthier ingredients. Although it’s savoury, this Easy Pumpkin Loaf does have a subtle sweetness from the pumpkin and spices. I love to have a slice warmed up with some butter. It would also be delicious served with eggs, avocado and vegetables for breakfast.

Easy Pumpkin Loaf
Easy Pumpkin Loaf

As someone who can’t eat a lot of gluten, gluten-free loaves such as this one give me my ‘bread’ fix without the pain. When I make it, I slice it up and freeze the slices. That way, I’ve got something on standby when I feel like something bready. And it stops me from inhaling the whole loaf in one go, which is a very good possibility when it’s warm from the oven and I’ve got a knife in one hand and butter in the other.

For something sweet, you might like to try this Easy Gluten Free Dairy Free Pumpkin Bread. The bread is a variation of this recipe and it comes with an amazing maple glaze. It’s sweetly spiced, moist and delicious. I like to have it on its own as a healthy snack, or serve it with the maple glaze for a pumpkin spice dessert.

12 slices

Prep time
5 mins

Cook time
35 mins


  • 1 1/2 cups puréed roasted pumpkin (see Notes below)
  • 1/4 cup unsalted butter, melted (or coconut oil)
  • 2 free-range eggs
  • 1 1/2 cups buckwheat flour
  • 1 tsp (gluten-free) baking powder
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of sea salt


  • 1
    Preheat your oven to 180°C (fan-forced) and line a loaf tin with baking paper (I used a 22 x 11 cm loaf tin).
  • 2
    Place the pumpkin and melted butter in a mixing bowl and stir to combine. Beat in the eggs. Add the remaining dry ingredients to the bowl and stir until combined.
  • 3
    Pour the mixture into the prepared tin and smooth the top with the back of a spoon. Bake in the preheated oven for about 35 minutes or until a skewer inserted into the centre of the loaf comes out clean.
  • 4
    Once the loaf has cooled, I slice it up, (eat some!) and then freeze the leftover slices. I separate each slice with a piece of greaseproof paper to make it easier to defrost individual slices.


Check out this post I wrote on how to make your own pumpkin purée to use in this recipe. It’s really easy.

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    • Hi Lou, I haven’t tested the recipe with other flours, but it would probably work ok with plain gluten-free flour or wheat flour. Finely ground oat meal might also work out ok. x

  1. Made this yesterday. I was a little concerned at the stiffness of the mixture. I pretty much doubled the spices. Was/is delicious! Not t dry either. Will definitely make it again

  2. Hey 🙂 it’s probably not as healthy, but can I replace the buckwheat flour for plain flour? Also can I cut out the nutmeg and allspice? Sorry I am a really fussy eater :/ thanks 🙂

    • Hi Liz, since coconut flour absorbs so much moisture it’s tricky to use as a substitute for other flours without getting a dry result. I wouldn’t recommend using it as a substitute in this recipe unfortunately! x

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Lilian Dikmans

Lilian Dikmans is an Australian model, Muay Thai fighter and founder of Real Food Healthy Body

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