A good friend introduced me to a loaf of gluten free pumpkin bread. It was delicious but of course loaded with sugar. I also couldn't buy it my side of the bridge. So this is my recration. Aside from roasting the pumpkin, it's super simple, easy and delicious. It's kind of like pumpkin scones but more dense and full of flavour. I love the texture of the bread to. It's not light and fluffy like regular bread. That's why it's perfect for breakfast. It fills you up. I have served this bread with onion jam, cheese, avocado, poached eggs and just on its own.
Each combination does not dissapoint!
I try and roast the pumpkin during the week as part of a main meal then keep some pumpkin for the bread another day.
1 cup of roasted pumpkin purée (See Notes Below)
1/3 cup olive oil
2 teaspoons of apple cider vinegar
3 teaspoons of baking powder
1/2 teaspoon of bicarbonate soda
1 teaspoon of salt
2 cups gluten free flour
Heat oven to 180 degrees
Spray a loaf tin with oil and sprinkle with a little salt.
Mix your pumpkin, eggs, oil and vinegar in a bowl.
Mix in the baking powder, soda, salt and flour.
Pour into the loaf tin and bake for 40-45 minutes. Check that the loaf is cooked through by inserting a skewer into it. If it comes out clean it's cooked.
To roast the pumpkin cut the pumpkin into large chunks. You can leave the skin on. Roast for an hour.
Allow to cool then peel the skin off. Put the pumpkin in a container and mash with a fork. The pumpkin keeps for a week and can be frozen.