Jacqueline Alwill

Brown Paper Nutrition

Going down on the favourites list! This loaf is super moist and delicious and includes a serve of veggies – win! We made it to be a more festive /Christmassy recipe but to be honest it’s festive year round this one.

Also for the bonus goodness in nutrition we’ve upped the protein factor with both eggs and chia seeds (chia being a wonderful source of both plant based protein, fats and fibre) and the cashew almond icing is literally the amino acid icing on the cake. Ok prob took that one too far. I don’t think my words need to sell this one in any more. Make it and see for yourself. Super duper in muffins too! 


Serves 8-10

GF : DF : SF

1 cup steamed pumpkin, mashed

4 eggs

1/4 cup honey

1/2 cup olive oil

1 teaspoon vanilla extract

2 teaspoons bicarbonate soda

1/4 cup dried dates

3 teaspoons ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/2 teaspoon cinnamon

1/4 cup chia seeds

1/3 cup desiccated coconut

1/2 cup coconut flour

To serve: cashew butter icing and chopped pistachios

Cashew icing:

3 tablespoons cashew butter

2 tablespoons almond milk

1 tablespoon maple syrup

1/2 teaspoons ground cinnamon

Preheat oven to 180C and line a 10x20cm loaf tin with greaseproof paper. In a food processor or high speed blender combine mashed pumpkin, eggs, olive oil, vanilla, bicarb, dates, ginger, nutmeg, cloves and cinnamon and blitz until smooth. Add chia, desiccated coconut and coconut flour and blitz again until smooth. Pour into lined loaf tin and bake in middle of oven for 50-60 minutes or until skewer comes out of middle of loaf clean. Whilst loaf is cooking make the cashew icing. In a medium mixing bowl combine cashew butter, almond milk, maple and cinnamon and whisk together until smooth. Once loaf is cooked, cool in tin for 20 minutes and then cool completely out of tin. Once cooled, drizzle with cashew icing and top with chopped pistachios.