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Jo's Recipe // Pumpkin Bread

1 minute read ↓

Native State

Butternut pumpkin is a high antioxidant food. Antioxidants are toxic scavengers, which mean they help against inflammation. Support and strengthen the immune system and also contain cancer-preventing nutrients. This recipe combines the quality of a complete protein from whole eggs with an excellent source of saturated fat from coconut oil, with almond meal being a perfect substitute to a gluten-based flour.

Ingredients (12 slices to a loaf)

  • 450 gm grated raw pumpkin (winter squash)
  • 4 whole organic eggs
  • 1/2 teaspoon. sea salt
  • Pinch nutmeg
  • 1/4-cup extra virgin olive oil, or cold pressed coconut oil
  • 2 teaspoons gluten free baking powder
  • 3 cups (300gr) fine almond meal
  • 1 tablespoon honey (optional)
  • Pumpkin seeds to sprinkle on top


  1. Preheat your oven to 150 – 160 C. Fan forced or 180 C if your oven has no fan.
  2. Combine the pumpkin, eggs, salt, nutmeg and oil into a bowl.
  3. Add the almond meal and baking powder and mix well.
  4. Line a loaf tin with baking paper at the base and the sides. The size I used was: 10 1/2 cm wide and 26 cm long.
  5. Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.
  6. Bake for approximately 1 1/2 hours – check after 1 hour and test as times may vary depending on your oven and temperature.
  7. Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.

Recipe by Jo Ruston