Teresa's Famous Pumpkin Bread
What's great about it
Here is my delicious gluten-free pumpkin bread recipe from my new cookbook SIMPLE HEALTHY RECIPES. Most pumpkin breads use smashed cooked pumpkin, but my secret to this bread is to use grated raw pumpkin which creates a lovely texture and crumb when you eat it. This pumpkin bread is spectacular with both savoury and sweet toppings. I love mine topped with smashed avocado and a generous sprinkle of sea salt or drizzled with tahini and a little raw honey.
Pumpkin is high in antioxidants and restorative minerals including potassium, magnesium, vitamins A, C + E. It helps support a healthy immune system and digestive system. I've used Japanese Pumpkin for this recipe as it's low FODMAP and a little sweeter than butternut. You can also turn this bread recipe into the yummiest gluten-free pizza or vegetable muffins stuffed with spinach and caramelised onion. Enjoy.
450 g (16 oz) grated raw pumpkin (I've used Japanese pumpkin)
4 organic eggs
a generous pinch of sea salt
pinch oregano or nutmeg (optional)
1/4 cup (60 ml/2 fl oz) avocado oil or extra virgin olive oil
2 teaspoons gluten-free baking powder
3 cups (300g/10 1/2 oz) almond meal (use an extra 50g more if you want a firmer, crumblier bread)
pumpkin seeds to sprinkle on top
Preheat your oven to 160°C fan-forced.
Combine the pumpkin, eggs, salt, oil, and oregano or nutmeg 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. The size I used was 10 1/2 cm wide and 26 cm long.
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.
Cool and enjoy.
Notes and Inspiration
This beautiful bread goes perfectly with slices of avocado or topped with my macadamia nut butter.