Pumpkin bread
Prep
20m
Cook
1h
30m
makes
1 loaf
Pumpkin bread
This bread is not only gluten-free but also a great way to increase your seed and nut intake.
Ingredients (14)
- 675g butternut pumpkin, peeled, seeds removed, grated
- 3 eggs
- 1 tbs honey
- 2 tbs macadamia oil
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 2 cups (200g) almond meal
- 1/2 cup (55g) coconut flour
- Juice of 1/2 a lemon
- 2/3 tsp bicarbonate of soda
- 2/3 cup (80g) chopped pecans
- 1/3 cup (55g) white chia seeds
- 1/3 cup (55g) sunflower seeds, plus extra to sprinkle
- 1/3 cup (50g) pumpkin seeds (pepitas), plus extra to sprinkle
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Preheat oven to 180°C. Grease a 25cm loaf pan and line with baking paper, leaving 5cm overhanging long sides of pan.
-
2.Combine pumpkin, eggs, honey and oil in a large bowl. Add nutmeg, cinnamon and a large pinch of salt, and stir until combined. Add almond meal, coconut flour, lemon juice and bicarb, and stir until combined (add a little extra coconut flour if it feels too wet). Gently fold through pecans, chia, sunflower seeds and pepitas.
-
3.Spoon mixture into the prepared pan and sprinkle with the extra sunflower and pumpkin seeds. Bake for 1 hour 15 minutes to 1 hour 30 minutes or until a skewer inserted in the centre comes out clean (cover with foil if the top becomes too brown during cooking).
-
4.Remove from oven and allow to cool slightly in the pan before turning out onto a wire rack to cool completely.
-
5.The bread will keep, wrapped in plastic wrap, for up to 3 days.
Reviews
Join the conversation
Log in Register