Sultana Pumpkin Bread

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My healthy take on sultana bread. Enjoy!

Sultana Pumpkin Bread

Gluten, dairy, refined sugar free (can be grain free)
Prep Time 20 mins
Cook Time 45 mins
Servings 1 loaf


  • 150 g pumpkin, diced should be about ¾ cup once mashed
  • 3 eggs average size, if large just use two
  • ¼ cup coconut oil
  • ¼ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 apple, skin on grated
  • 2 tbsp flaxseed ground
  • 1 cup almond meal
  • ¼ cup rice flour for grain free, replace with flaxseed or more almond meal
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • ¼ tsp sea salt
  • ½ cup sultanas or walnuts or dark chocolate


  • Measure and chop pumpkin into cubes and steam until cooked.
  • Turn oven onto 160°C fan bake.
  • Add all the wet ingredients to a large bowl and whisk together. Grate in the apple.
  • Add all the dry ingredients to the bowl and mix together.
  • Mash the pumpkin (do not add any other liquid) and add to the bowl and combine.
  • Place baking paper in a loaf tin and spoon in mixture. Cook for approx 45-50 minutes, until springs back.