Roast Pumpkin Tea Bread

The flavours of Pumpkin Spice in a healthy bread. Pumpkin is a very healthy versatile ingredient which is often underused in desserts, not only that but Pumpkin has been used in traditional medicine to treat diabetes.

Roast Pumpkin Tea Bread
Time 90 mins | Serves 6 – 8

  • 1 cup Oats
  • 1 cup Almonds
  • 1 tsp Bi-Carb Soda
  • 1/2 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Nutmeg
  • 1 cup Roasted Pumpkin (do this earlier)
  • 2 tbsp Maple Syrup
  • 1 Flax Egg (1 tbsp flax mixed with 3 tbsp water)
  • 2 tbsp Rice Bran Oil
  • 1 tsp Vanilla Extract
  • 1 – 3 tbsp Water
  • 1/4 cup chopped Walnuts
  • 1/4 cup Pumpkin Seeds
  • 1 tbsp dried Cranberries
  • extra Pumpkin Seeds for the top


First preheat the oven to 180°C.

Start by adding the Oats, Almonds, Bi-Carb, Baking Powder, Cinnamon, Ground Cloves and Nutmeg into a blender and blend till fine. Next add in the Pumpkin, Maple Syrup, Flax, Oil and Vanilla. Blend till smooth and add in the water as needed if the mixture is too thick. Finally add in the Walnuts, Pumpkin Seeds and Cranberries and lightly blend for a few seconds.

Transfer the mixture to a loaf tin and top with some more Pumpkin seeds. Bake in the oven for 50 – 60 mins. Once finished leave to cool for 20 mins before cutting.

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