Paleo Pumpkin Bread

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What's great about it

Here is a delicious gluten-free bread recipe. What I love about it is that it's really easy to make. Most pumpkin breads use smashed cooked pumpkin, but I decided to have a go at using grated raw pumpkin to save a little time. This creates a lovely texture that's moist on the inside which makes it wonderful to eat with both savoury and sweet toppings. I love mine topped with macadamia nut butter and a little honey or as a side to a vegetable based soup topped with avocado, but serve it as you wish.

Ingredients

450 g (16 oz) grated raw pumpkin (winter squash)

4 whole organic eggs

1/2 tsp sea salt

pinch nutmeg

1/4 cup (60 ml/2 fl oz) extra virgin olive oil, macadamia nut oil or cold pressed coconut oil

2 teaspoons gluten-free baking powder (you can also use 3/4 teaspoon baking soda + a tablespoon lemon juice

3 cups (300g/10 1/2 oz) almond meal

1 tablespoon honey (optional)

pumpkin seeds to sprinkle on top

Method

Preheat your oven to 150°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.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.