Kumara Almond Bread

October 23, 2019

This is adapted from an online recipe. It looks weird, but it works.

It’s not a sweet bread, despite the small quantity of maple syrup/honey, and it’s nicest served as a thick-ish slice spread with a little butter (or dairy-free spread if you prefer).


1Preheat oven to 180°C (gas oven, probably 170°C for electric ovens).

2Grease the bottom of a 22x12cm loaf pan with butter or oil and line the base with baking paper.

3Combine everything but the seeds in a large bowl and whisk thoroughly to combine.

4Pour into the prepared tin and scatter the seeds over the top.

5Bake for approximately 1 hour or until a skewer comes out clean.

6Cool in the tin for 15 minutes, then remove to a wire rack to cool completely.

7Good fresh for 2 or 3 days, or can be sliced and frozen for up to 3 months. Best toasted after it’s been frozen.


1 cup cooked, drained and mashed kumara (don’t add any butter or oil, or salt, just mash it! You could also use pumpkin if you prefer).

1 ½ cups ground almonds. I didn’t have any so I ground up some unblanched almonds in my coffee/spice grinder. I got wholemeal ground almonds and they seemed to work fine.

4 eggs

¼ cup light olive oil or any other mild flavoured cooking oil

¼ cup maple syrup or runny honey

½ tsp salt

1 tsp cider vinegar, 1 tsp baking soda

¼ cup of mixed seeds to sprinkle on top of loaf before baking

2019-10-23T14:36:14+00:00 0 Comments

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