Gluten-Free, Dairy-Free Pumpkin Bread

INGREDIENTS:

  • 3 cups chopped raw pumpkin (winter squash)

  • 3 whole organic or free-range eggs

  • 1/2 tsp sea salt

  • 1/4 cup coconut oil

  • 2 tsp gluten free baking (you can also use 3/4 tsp baking soda + 1 tbsp lemon juice)

  • 3 cups fine almond meal (fine almond flour, ground almonds)

  • 1 tbsp manuka honey

  • Pumpkin seeds to sprinkle on top (optional)

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: 

  1. Preheat your oven to 150 – 160°C fan forced or 180°C if your oven has no fan.

  2. Put the pumpkin, eggs, salt, honey, and oil into a blender.

  3. Add the almond meal and GF baking powder (baking soda + lemon juice mix) and blend well.

  4. Line a loaf tin with baking paper at the base and the sides.

  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 for 1 hour before slicing.

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