Gluten Free Pumpkin Bread

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.