Gluten Free Pumpkin Bread
By Teresa Cutter
What's great about it
Here is my delicious gluten-free pumpkin bread recipe from my cookbook Purely Delicious. 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.