Pumpkin & Rosemary Loaf

Pumpkin & Rosemary Loaf
Pumpkin & Rosemary Loaf

There is just something so comforting about eating bread! Especially toasted with butter 😋 can anyone else relate?? My love for bread probably explains why this Pumpkin & Rosemary Loaf is the 4th variation of the original bread recipe I posted on my website years ago. 

Here are the other recipes:

While it is winter here in NZ and pumpkins are plentiful I thought what better way to use up all the pumpkin in my fridge than with a tasty new bread recipe! 

Pumpkin & Rosemary Loaf


  • 1 & 1/2 cups ground almonds
  • 1/2 cup tapioca flour
  • 1/3 cup ground flaxseed
  • 2 Tbsp coconut flour 
  • 1 tsp mixed spice
  • 2 Tbsp chopped fresh rosemary
  • 1 tsp baking soda
  • 1/2 tsp Himalayan salt or sea salt
  • 1 & 1/2 cups mashed pumpkin
  • 4 eggs
  • 1 tsp apple cider vinegar
  • 1/4 cup coconut oil
  • Optional toppings: pumpkin seeds, sea salt, fresh rosemary 


  1. Pre-heat the oven to 180 degrees fan bake. 
  2. In a large bowl, whisk together all of the dry ingredients.
  3. In a separate bowl mix together all of the wet ingredients.
  4. Pour the wet ingredients into the dry ingredients and mix to combine. 
  5. Pour the bread batter into a lined bread tin and bake for 50-60 mins or until cooked through the middle. 

If you make this recipe then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community 😊💛