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Preparation time
Total time
1h 22min
12 portion(s)


  • 450g Raw Pumpkin, peeled and roughly chopped
  • 4 eggs
  • 1tsp salt
  • Pinch Nutmeg
  • 30g oil
  • 3 cups almond meal
  • 2 tsp baking powder GF

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Recipe's preparation

    Paleo Pumpkin Bread
  1. Preheat fan forced oven to 160 degrees


    Add pumpkin to bowl and grate 2 SEC/SPEED 6.5 


    Add eggs, salt, nutmeg and oil 3 SEC/SPEED 4.5


    Add almond meal and baking powder 5 SEC/SPEED 4/ REVERSE


    Place into a lined loaf tin (SPRINKLE WITH PUMPKIN SEEDS IF DESIRED) and bake for 80-90 minutes. Let cool in the pan for an hour before slicing.





Recipe adapted from The Healthy Chef....original can be found at




Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • 16. April 2020 - 09:10

    Love this so much. Healthy, moist and super tasty. Beautiful warmed with a little butter.

  • 17. June 2018 - 17:27

    Made this a few times now. It is so tasty. I always add the pumpkin seeds to the top for some crunch spraying lightly with coconut oil Husband and kids love it. Toasted is amazing ! So good I will be making it many more times.

  • 29. June 2017 - 09:26

    Delicious especially warm or toasted. Great with soup.

  • 9. January 2017 - 02:46

    I love this recipe, it's so yummie. I make it with egg whites as I'm intolerant to egg yolk.

  • 19. August 2016 - 09:58

    I found 3 cups of almond meal to be equivalent to 300gms or 2 cups of whole almonds. Loved it the first time although a bit crumbly but froze it and had it with jam and butter as a snack.

  • 28. July 2016 - 07:18

    This is so good, well done... sooo good with honey and the first paleo bread recipe that didn't resemble a brick the next day lol  Thank you!


  • 13. May 2016 - 13:56

    Hi there. I'm not sure exactly as I usually make up a heap

    of almond meal and then store it in a Tupperware container to use later tmrc_emoticons.). I use coconut oil, but you cam use any oil of your choice. 

  • 13. May 2016 - 13:30

    Hi! I'd like to use fresh raw almonds into almond meal, then set aside to add in later... can anyone tell me how many grams almonds I need to mill to get 3 cups of meal?

    Also was it coconut oil you used?

  • 12. May 2016 - 16:08

    tmrc_emoticons.p tmrc_emoticons.-p Tongue

  • 11. May 2016 - 08:40

    This is a very yummy bread thank you for the recipe

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