What I love about this fruit loaf is that it’s so easy to make and the use of grated raw pumpkin makes this cake extremely moist and delicious.

What it’s good for:
Pumpkin is a great source of carotenoid antioxidants and it’s also rich in omega 3 which makes it a perfect anti-inflammatory food. 

Many age-related diseases have been linked to inflammation, including obesity, cancer, type 2 diabetes, atherosclerosis, arthritis, osteoporosis, depression and dementia.

Eggs contain protein that can help repair and nourish your body + immune system. 

Courtsey: Theresa Cutter


250g (2 cups) grated raw pumpkin
2 eggs
1 teaspoon vanilla extract or paste
¼ cup macadamia nut oil or light flavored olive oil or coconut oil
¼ cup honey or maple syrup
¾  teaspoon bicarb soda (baking soda)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup (160 g) raisins
2 cups almond meal
Garnish optional (walnuts, pecan, hazelnut )


  • Preheat your oven to 150C fan forced or 170C no fan.
  •  Combine raw pumpkin, eggs, vanilla, oil, honey, bicarb, cinnamon, nutmeg, ginger and raisins.
  •  Add almond meal and mix through.
  •  Spoon into prepared baking tin (suggest roughly 10.5cm x 26cm) lined with baking paper.
  •  Garnish the top then pop into the oven.
  • 75 mins or until cooked through (may need to cover top with  foil if necessary) – top of cake should spring back when touched.
  • Remove from oven and allow to cool for 30 minutes before removing from tin.
  •  Enjoy at room temperature

Serves 14