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: 

• Vegan banana muffins
• Cheesecake