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. A number of 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


250 g grated raw pumpkin (2 cups)
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 organic 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 150 C fan forced or 170 C no fan.
  •  Combine the raw pumpkin, eggs, vanilla, oil, honey, bicarb, cinnamon, nutmeg, ginger and raisins.
  •  Add the almond meal and mix through.
  •  Spoon into a prepared baking tin lined with baking paper. The size tin I used was 10  1/2 cm wide and 26 cm long.
  •  Garnish the top if you like then pop into the oven.
  • 1  1/4 hour  or until cooked through. You may need to cover the top with a little foil if necessary.The top of your cake should spring back when touched.
  • Remove from the oven and allow to cool for 30 minutes before removing from the tin.
  •  Enjoy at room temperature alone

Serves 14


I hope you  enjoy this one.

Let me know what you think of it!

Do you have any great recipes you could share?