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Pumpkin, Cardamom and Coconut Bread

This Pumpkin, Cardamom and Coconut Bread is an unusul mix of flavours that work magically together.
Prep Time1 hr
Cook Time55 mins
Total Time1 hr 55 mins
Servings: 10
Author: Lisa@mummymade.it



  • 3 Eggs
  • 1/3 Cup Maple Syrup/Rice Malt Syrup
  • 270 grams puréed/mashed Pumpkin
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Milk of choice
  • 1/4 Cup Coconut Flour
  • 2/3 Cup Almond Meal
  • 1/3 Cup Arrowroot
  • 2/3 Cup Desiccated Coconut
  • 3 teaspoons Baking Powder
  • 1 teaspoon Bicarb Soda Baking Soda
  • 1 to 1 1/2 teaspoons Cardamom
  • Dash of Salt



  • Preheat the oven to 175C/350F. Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.
  • Place the eggs into the bowl of a kitchen stand mixer and beat on medium until fluffy (about 5 minutes)
  • Add the maple syrup and continue to beat on medium. Add the vanilla extract.
  • Add the pureed Pumpkin to the mixing bowl and beat on medium until well combined. Add milk.
  • In a separate bowl sift the dry ingredients together.
  • Fold the dry ingredients into the mixing bowl, being careful not to over mix.
  • Pour the mixture into the prepared tin. Sprinkle pumpkin seeds and extra coconut on top if desired.
  • Bake for 55-60 minutes, or until cooked through.
  • Allow to cool in the tin. Can be eaten cold or it's super tasty slightly warmed.