Vanilla Pumpkin Almond Bread

1 1/2 cups almond meal
1 teaspoon baking powder

2 eggs
1/2 cup/100g coconut sugar
2 tablespoons coconut oil (melted)
1 teaspoon vanilla extract

1 1/2 cups/200g fresh pumpkin, coarsely grated

Yields 1 loaf
Preheat oven to 180C. Grease or line loaf tin with parchment paper.

In a medium bowl, combine almond meal and baking powder. Set aside.
In another bowl, beat two eggs and sugar until light and fluffy. Add coconut oil and vanilla extract.
Combine wet and dry ingredients until well mixed. Gently fold in grated pumpkin.

Transfer batter to prepared loaf tin. Bake for about 45 minutes or until cake tester comes out clean. Let cool for 10 minutes in the tin, before taking it out. Let cool completely on wire rack.

© Anja's Food 4 Thought. Recipe from