It’s thanksgiving and the pumpkin season is here. If you are a fan of those lovely orange pumpkins and want a yummy and super-nutritious recipe for your pumpkins, I have just the right recipe for you. This is my healthy pumpkin cake recipe that I’ve developed over the years and I use it not only for pumpkins, but also for butternut squash and sweet potatoes.
As an Oakville holistic nutritionist I always recommend this healthy pumpkin cake recipe to my clients and they usually like it. It’s not a typical cake but rather some form of bread that is very easy to put together and pop in the oven. This cake is one of my family’s favorite desserts. It can be enjoyed with a cup of cinnamon or chai tea or as a snack with a handful of walnuts or pecans.
As an Oakville holistic nutritionist, I want to point out some of the benefits of pumpkin before I share with you the recipe.
With its bright orange color, pumpkin is a rich source of beta carotene (vitamin a precursor), an antioxidant that has anti-cancer properties. Pumpkin is also a good source of vitamin C, iron and potassium. With its high fiber content pumpkin is a very good food for those who suffer from digestive health issues such as irritable bowel syndrome or constipation and also blood sugar issues. Pumpkin seeds are a good source of zinc, iron and omega 3 fatty acids.
To prepare pumpkin puree from a whole pumpkin:
- Cut the pumpkin in half and remove the pulp and seeds.
- Bake the pumpkin halves at 350 degrees F for 45 minutes or until the flesh is tender.
- Scrap out the flesh with a spoon and mash it.
Recipe for My Healthy Pumpkin Cake Recipe
This is a gluten-free healthy pumpkin cake recipe and if you like you can use coconut yogurt for a dairy free version.
- 1 cup pumpkin puree
- 1 ripe banana mashed
- 2 free range eggs
- 4 tbsp coconut butter or oil (or organic butter)
- 3-4 tbsp full fat organic yogurt (or coconut yogurt)
- 1 1/2 cup coconut flour (or gluten free all purpose flour)
- ½ cup ground oats
- ¾ cup coconut sugar
- 2 tbsp unsulphered molasses
- ¼ Pecans on top
You can also add ¼ cup pumpkin seeds to the mixture if desired.
- Combine together all ingredients except pecans. Sprinkle pecans on top
- Bake in an 8 inch square pan at 350 F for about 45 minutes.
- Leave to cool for a few minutes, cut and enjoy!
Happy Thanksgiving to you and your loved ones. Hope you give this tasty recipe a try and leave me a comment below about your experience.
P.S. The photo of pumpkins on the straw in this post was taken when my family visited a pumpkin farm in Toronto 3 years ago.
If you need help with your health or nutrition, call Oakville holistic nutritionist, Maha Nasr at 416 876 4634 to book an appointment or sign up for a FREE Clarity Session to learn more about how we can help you.