Here is my delicious gluten-free pumpkin bread recipe from my new cookbook SIMPLE HEALTHY RECIPES. 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.
