Sliced Tumeric and Pumpkin Bread on Timber Bread Board

Turmeric and Pumpkin Bread – a gluten-free recipe

If you are looking for a healthy but yummy, gluten-free turmeric and pumpkin bread recipe, you came to the right place. We recently got into turmeric recipes… can you tell?

It’s not everyday that you hear the words ‘anti-inflammatory’ and ‘bread’ in the same sentence. However, this gluten free bread is packed with anti-inflammatory power thanks to Turmeric, chia seeds, pumpkin and coconut oil. Plus, it is easy to make and low-carb.

Besides a lovely colour, this turmeric and pumpkin bread has a fantastic flavour and fills the house with a savoury scent, guaranteed to get everyone curious about the gluten free bread baking in the oven. Pumpkin, when used in baking, keeps your goods moist. This makes the bread have a lovely texture and feel in your mouth.

Turmeric’s immunity boosting and anti-inflammatory properties is what makes this gluten free bread a ‘superfood’.


Turmeric and Pumpkin Bread Recipe:

Ingredients to make a turmeric and pumpkin bread (gluten free):

  • 450g of raw grated organic Jap Pumpkin
  • 2 whole organic eggs
  • 2 tablespoon chia seeds
  • 3 teaspoon organic turmeric powder
  • ½ teaspoon sea salt
  • A quarter teaspoon organic nutmeg
  • 60ml organic coconut oil
  • 350g organic almond meal
  • 2 teaspoon gluten-free baking powder
  • 6 tablespoon filtered water

Directions on how to make gluten-free turmeric and pumpkin bread:

  1. Soak chia seeds in water overnight.
  2. Preheat oven to 160°C.
  3. Combine pumpkin, eggs, chia seeds, salt, nutmeg and coconut oil into a bowl.
  4. Add almond meal & mix well.
  5. Line a loaf tin with baking paper.
  6. Spoon the mixture into the loaf tin.
  7. Bake the gluten free bread for 1 ½ hours (time will depend on your oven, best to check the bread after 75 minutes).
  8. Leave the turmeric bread to cool for 1 hour before serving.


Or explore more gluten free recipes: