My high protein pumpkin loaf is both gluten and dairy free.  It is also free from any refined sugar.  The protein comes from the eggs and almond meal, helping you feel full for longer, balancing blood sugar and supporting your children’s growth and development.   It is a great way to boost your families intake a vegetable without them even knowing it.

Make this protein loaf savory by removing the maple syrup and replacing the cinnamon with sage – this makes a perfect accompaniment to a warming vegetable soup.

If you really don’t like pumpkin you can substitute it for sweet potato, but I recommend trying it with pumpkin first as it is naturally sweeter when baked. 

Pumpkin is a great source of zinc, B Vitamins, Beta carotine and fibre.   Zinc is essential for growing kids and also supports their nervous system and immune health.  


450 grams of grated raw pumpkin or sweet potato

4 large organic eggs

3 tablespoons of maple syrup 

¼ cup of extra virgin olive oil, melted butter or MCT oil 

Generous pinch of cinnamon 

3 teaspoons gluten-free baking powder

300 grams of almond meal / almond flour

Pumpkin seeds to sprinkle on top


Preheat your oven to 160°C fan-forced and line a loaf tin with baking paper.

Combine the grated pumpkin, eggs, salt, oil and cinnamon into a bowl.

Add the almond meal and baking powder and mix well.  This may take few minutes to come together into a batter.  

Spoon the batter into the loaf tin and sprinkle with the pumpkin seeds.

Bake for approximately 1 hour – check after 45 mins.  It is cooked when it bounces back when pressed. 

Remove from the oven and allow to rest in the tin for 1 hour before removing.

Cool and enjoy.