Breakfast/ Snacks

Pumpkin Bread

I say bread, but it’s a loaf cake, much like banana bread, just to clarify! My dad brought the potential confusion to my attention, that being said he couldn’t make sense of the banana BREAD, until he course he tried it and realised it was a more dense cake. I think in Ireland that generation is just more accustomed to the idea of a loaf cake.

Tender, beautifully spiced, sweet, delicious, seasonal, pumpkin bread! Flour-less, made with ground up oats to replace the flour component and sweetened with a mixture of condensed coconut milk and maple syrup, it’s a flavour sensation!

I love a slice or two of this toasted with some coconut yogurt, toasted pumpkin seeds and some Nature’s Charm coconut butterscotch or caramel sauce when I have some at hand!

I’m officially now out of all my Nature’s Charm goodies that they sent me but thankfully I’m seeing them pop up more in stores, notably I’ve seen a good amount of the range in Avoca stores and then the Asia Supermarket seem to have all the good stuff available!

Be sure to use a 1lb loaf tin for this pumpkin bread it you want a bit of height! I used to always wonder why my baked loaves didn’t end up looking like some of the recipes I used from other bloggers in the past and then realised it w

Pumpkin Oat Flour Coconut Bread

Print Recipe
By Serves: 8 - 10 Prep Time: 10 minutes Cooking Time: 35 minutes


  • ⅔ cup (160g) pumpkin puree
  • 3 tbsp (45g) coconut oil, melted
  • 2 tbsp (30g) coconut sugar
  • 2 tbsp (30ml) Nature’s Charm Coconut Condensed Milk
  • 1 tbsp milled flaxseed + 3 tbsp water
  • 1.5 cups (150g) oat flour
  • 2 tbsp (30g) almond flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • Pinch of salt



Preheat oven to 180C (350F).


Blend together pumpkin puree through condensed milk in a blender.


Whisk together flax and water and set to one side for 10 minutes.


Mix together oat flour through to salt in a large bowl.


Line a 1lb loaf tin with baking paper and lightly grease with spray oil.


Add flax “egg” to pumpkin mixture in the blender, pulse to combine and then add wet ingredients to dry ingredients in the bowl. Use a spatula to combine.


Pour mixture into prepared tin, spread evenly and bake in preheated oven for 35 - 40 minutes, or until a toothpick inserted comes out clean.


Allow to cool fully before slicing!


Serve topped with Nature’s Charm Coconut Whipping Cream (refrigerated overnight as per can instructions), and some Nature’s Charm Salted Caramel Sauce.


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