Almond and Pumpkin seed bread

This evening I made some pumpkin seed and almond bread adapted from this recipe.

And it is lovely. Its not a light bread – but it has a mild flavour and will work well with other flavours.

Next time I entertain at lunch, I will add rosemary, black pepper, a little salt and parmesan cheese and I think it will make a perfect accompaniment to a light soup. I can also imagine a sweet variety working well – vanilla and coconut, or with honey and fruit if you can eat them.

My adapted recipe is as follows:

Almond and Pumpkin seed bread.


  • 230g unblanched ground almonds
  • 4 medium eggs
  • 1 tsp baking powder
  • 1 tbs Pumpkin seeds


  1. Preheat the oven to 150 °C
  2. Mix ground almonds and baking powder in a bowl
  3. In another bowl, beat the eggs until almost white and fluffy.
  4. Fold the almond flour mixture into the eggs until the batter is smooth
  5. Put the dough into a greased small loaf pan (I used baking paper) level the top
  6. Top with pumpkin seeds
  7. Bake for 30-40 minutes or until a cocktail stick inserted into the loaf comes out dry.
  8. Turn out to cool on a wire rack before cutting into slices.

The seeds did not stick well to the top of the bread and so next time I will roast them and mix them into the dough for a tasty crunch.

almond and pumpkin seed bread


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