Perfect Pumpkin Bread
Wednesday, June 2016
This recipe landed in our inbox on Friday and a drizzly Saturday morning provided the perfect opportunity to trial it… and then we just ‘had’ to trial it again on Sunday, because it was just that good!
With the rain coming down outside, it was impossible to resist while it was still warm from the oven and served with a drizzle of honey; the rest of the loaf disappeared mopping up a beef stew at the family table Saturday night. When friends called Sunday morning to say they were in town and dropping by, another loaf was whipped up and popped into the oven for a throw-together brunch and became the perfect base for a pile of avocado, sautéed spinach, poached eggs and bacon.
Not only is it delicious and easy to make, but it’s also suitable for friends with a gluten free or paleo diet too.
- 450 g (3 cups) grated raw pumpkin (we swapped in half the amount with sweet potato the second time around and it was delicious too!)
- 4 eggs
- 1/2 tsp sea salt
- pinch nutmeg
- 1/4 cup (60 ml) olive or macadamia nut or cold pressed coconut oil
- 2 tsp gluten free baking powder (you can also use 3/4 teaspoon baking soda + a tablespoon lemon juice)
- 3 cups (300g) fine almond meal (fine almond flour, ground almonds)
- 1 Tbl honey (optional)
- pumpkin seeds to sprinkle on top (optional)
- Preheat your oven to 150 – 160 C. Fan forced or 180 C if your oven has no fan.
- Combine the pumpkin, eggs, salt, nutmeg and oil into a bowl.
- Add the almond meal and baking powder and mix well.
- Line a loaf tin with baking paper at the base and the sides.
- Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.
- Bake for approximately 1 1/2 hours – check after 1 hour and test as times may vary depending on your oven and temperature.
- Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin (if you can!)
- Cool and enjoy!