Pumpkin Bread

INGREDIENTS

  • 450 g grated raw pumpkin or you can use 600g pumpkin purée

  • 4 organic eggs

  • a good pinch of sea salt

  • pinch nutmeg (optional)

  • 1/4 cup avocado oil or extra virgin olive oil

  • 2 teaspoons gluten-free baking powder

  • 350g ground almonds

  • pumpkin seeds to sprinkle on top

METHOD

  1. Preheat your oven to 160°C fan.

  2. Combine the pumpkin, eggs, salt, oil, and nutmeg into a bowl.

  3. Add the ground almonds 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.

Pumpkin Bread
Breakfast, Quick Meals & SnacksPippa Campbell