Halloween special: Paleo Spiced Pumpkin Bread Recipe

Looking for a delicious pumpkin recipe to celebrate Halloween this weekend? Don’t look any further, cause our favourite chef, Jaimielle Jacobs, has the perfect recipe for you! 

This Paleo Spiced Pumpkin Bread is super dense, moist and tasty. It can be eaten simply warm with butter or cream cheese/ cottage cheese, served with  or sweetened up with drunken strawberries (strawberries marinated in orange zest, balsamic vinegar, maple syrup) and cream. For the more adventurous you could serve with poached eggs and bacon with a drizzle of maple syrup. I designed this recipe to be a low carb, low sugar, gluten- and wheat-free option that wouldn’t spike blood sugars too much. The spices coupled with the orange zest and pumpkin definitely scream Halloween.


1 3/4 cups Almond Flour
1 cup Mashed Pumpkin
4 Eggs
¼ Coconut Cream
2tsp Cinnamon
1tsp Nutmeg
1/2tsp All spice
Zest of 1 Orange
1tsp Baking Powder
4tbs Maple Syrup
Zest of 1 orange

Optional: ¼ cup Dark Chocolate Chips


Step 1
Preheat oven to 180 degrees and line a loaf tin with baking paper.
Step 2
Combine dry ingredients in a bowl, combine wet ingredients in a bowl. Fold wet ingredients into the dry bowl until well mixed.
Step 3
Pour mixture into your loaf tin and cook for 45 minutes or until slightly brown on top. I always insert a sharp knife into the middle to check if cooked through. If the knife comes out with mixture on it place in the oven for a further 5 minutes or until cooked through.
I pour the coconut cream into a bowl and whisk until all lumps are removed and both water and cream are well combined before placing ¼ cup into the mixture.