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Pumpkin Bread- Gluten Free + FODMAP friendly

Pumpkin is high in antioxidants and restorative minerals (perfect for post birth healing) including potassium, magnesium, vitamins A, C + E. Pumpkin also helps support a healthy immune system and digestive system and it the perfect toddler and first baby food !

This recipe by Teresa Cutter – The Healthy Chef is also low FODMAP as it uses Japanese Pumpkin and makes it naturally a little sweeter than butternut. I love this bread recipe as its also gluten free, quick and easy and you can turn it into into the yummiest gluten-free pizza or vegetable muffins stuffed with spinach and caramelised onion.

Find more recipes like this in the Healthy Chef Purely Delicious Cook Book – get $10 off any Healthy Chef order, including the pregnancy and postpartum safe protein powder with my code DAHLAS2019


INGREDIENTS – Gluten Free / Low FOD MAP Pumpkin Bread :

  • 450 g (16 oz) grated raw pumpkin (Japanese pumpkin)
  • 4 organic or free range eggs
  • a generous pinch of sea salt
  • pinch oregano or nutmeg (optional)
  • 1/4 cup (60 ml/2 fl oz) avocado oil or extra virgin olive oil
  • 2 teaspoons gluten-free baking powder
  • 3 cups (300g/10 1/2 oz) almond meal (use an extra 50g more if you want a firmer, crumblier bread)
  • pumpkin seeds to sprinkle on top



Preheat your oven to 160°C fan-forced.

Combine the pumpkin, eggs, salt, oil, and oregano or nutmeg into a bowl.

Add the almond meal and baking powder and mix well.

Line a loaf tin with baking paper at the base and the sides. The size I used was 10 1/2 cm wide and 26 cm long.

Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.

Bake for approximately 1 1/2 hours – check after 1 hour and test as times may vary depending on your oven and temperature.

Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.

Cool and enjoy.


This beautiful bread goes perfectly with slices of avocado or topped with The Healthy Chef macadamia nut butter. I also like to slice it up and freeze it – perfect to add to lunchboxes or to have a postpartum snack ready when you return home from hospital.


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