• Michelle

Baked Pumpkin Loaf

This is hands-down one of my favourite winter breakfast. I love it with peanut butter and a bit of plain yogurt. Fills me up for ages and is warm and comforting.


1/2 cup roasted pumpkin (prepared in advance)

1/2 apple, cored, but you can leave the skins on

1 tsp cinnamon

1/2 tsp baking powder

2 eggs

1/4 cup black currants or blueberries


Preheat oven to 180C

Add all the ingredients to a blender (except for the black currants/blueberries) until smooth and creamy. My Nutri-bullet works well for this.

Stir through the berries and then pour into a baking paper lined loaf pan. Or, if you have a silicon one, you can use that.

Bake until well risen and browned on top.

Remove from the oven and slice into two parts or more. Enjoy with peanut butter, yogurt or other toppings.

This recipe was inspired by my friend Mikki Williden at www.mikkiwilliden.com

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© 2018 Michelle Yandle Nutrition

Please Note: I do not provide the services of a licensed dietician, information received should not be seen as medical or nursing advice and is not meant to take the place of seeing licensed health professionals. Read the full health disclaimer here.


Michelle Yandle Nutrition

Waitara, New Zealand