GF Pumpkin Bread

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Who doesn’t love the satisfaction of baking on a whim and creating something truly delicious, healthy & shareable.

This recipe uses gluten free flours, but wheat based flours would work too. You can modify ingredients to suit flavour or texture preferences by swapping pumpkin, sweeteners or seeds for an alternate puree, spices, nuts, dried fruit etc.

Try to look for gluten free flours that are unrefined & unbleached. I used a combination of brown rice flour and chickpea flour (besan).

The addition of seeds and nuts increasing the protein content and the variety of vitamins and minerals. As well as adding texture, flavour and crunch.

You could also transform this baby into a savoury pumpkin bread, by removing the honey & vanilla, and using a variety of spices, rosemary & salt instead.

Jazz it up your way and enjoy warm with butter and cuppa.

Ingredients

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  • 1/4 of a medium Jap Pumpkin

  • 2 cups gluten free flour

  • 2 eggs

  • 1/2 cup ground flaxseeds (whiz whole seed in a blender or Nutribullet)

  • 1/4 cup sunflower seeds *optional

  • 2-3 tbsp honey or maple syrup

  • 2 tsp baking soda

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/4 -1/2 tsp ground ginger *optional

  • Natural vanilla essence or powder *optional

  • 1 tsp apple cider vinegar

Method

  1. To make pureed pumpkin; remove skin and seeds, then chop into large chunks. place in a large saucepan with water and bring to a simmering boil. Once pumpkin is soft (check by running a fork through it), remove from heat and drain in a colander, allow to cool.

  2. Pre-heat oven to 170 degrees, and line a loaf tin baking paper or a thin layer or butter or oil.

  3. In a large mixing bowl, add all dry ingredients and mix until well combined, ensuring there are no lumps.

  4. For pureed pumpkin; add pumpkin, honey and vanilla in food processor until pureed. You could mash it if necessary.

  5. In a small bowl, whisk eggs & apple cider vinegar until fluffy. Then pour egg mixture, and pumpkin into the dry mix. Fold gently until it becomes a ‘cake-like’ batter.

  6. Transfer batter into the loaf tin, and bake for 40-45mins *depending on oven. To check if it’s done, stick a mental knife or skewer in the middle, and it should come out clean.

  7. Cool on a wire rack for at least 10mins, then enjoy your first slice whilst its still warm. Perfect with high quality organic butter and a cuppa.

Georgie Gorman