Paleo Pumpkin Bread
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 savory 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. You can also watch the video on how easy it is to make this purely delicious pumpkin bread below this recipe.
What it’s good for:
Pumpkin is a great source of carotenoid antioxidants and it’s also rich in omega 3 which makes it a perfect anti-inflammatory food. A number of age-related diseases have been linked to inflammation, including obesity, cancer, type 2 diabetes,atherosclerosis, arthritis, osteoporosis, depression and dementia. Almonds and eggs are full of protein that can help repair and nourish your body + immune system.
450 g (15.8 oz/ 3 cups) grated raw pumpkin (winter squash)
4 whole organic or free-range eggs
1/2 tsp sea salt
1/4 cup (60 ml/ 2 fl oz)) olive or macadamia nut or cold pressed coconut oil
2 teaspoons gluten free baking (you can also use (3/4 teaspoon baking soda + a tablespoon lemon juice)
3 cups (300g/ 10 1/2 oz) fine almond meal (fine almond flour, ground almonds)
1 tablespoon honey (optional )
pumpkin seeds to sprinkle on top (optional)
Preheat your oven to 150 – 160 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 slices with avocado or topped with my macadamia nut butter.
Nutrition per serve
Protein: 6.2 g
Total Fat: 15 g
Saturated: 1.6 g
Carbs: 3.4 g
Sugars: 2.9 g
Sodium: 21 mg