Delicious, moist, and so easy to make! This gluten and dairy-free pumpkin bread is a favourite among adults and kids alike.
Delicious, moist, and so easy to make! This gluten and dairy-free pumpkin bread is a favourite among adults and kids alike.
Nutrition nuggets: Pumpkin is rich in vitamins A and C as well as iron and folate, all of which help boost immunity. Vitamin A is especially beneficial for eye health – a single cup of pumpkin contains over 200% of most individual’s recommended daily intake of vitamin A!
Directions:
- Preheat your oven to 150 – 160°C fan forced or 180°C if your oven has no fan.
- Put the pumpkin, eggs, salt, honey, and oil into a blender.
- Add the almond meal and GF baking powder (baking soda + lemon juice mix) and blend 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 for 1 hour before slicing.
