Pumpkin Bread

By: Dr Rachel Enright
Pumpkin Bread
Course
Breakfast Snacks
Tags
Anti-inflammatory Gluten-free Healthy High Fibre Wheat-free Pumpkin
Info
  • Servings
    6
  • Prep Time
    10 mins
  • Cook Time
    50 mins
Ingredients
  • Almond flour 2 cups
  • Tapioca flour ⅔ cup
  • Organic eggs 3 large
  • Organic pumpkin puree 1¼ cup
  • Butter or coconut oil, softened ¼ cup
  • Mixed spice or pumpkin spice 2 tbsp
  • Cinnamon powder 1 tbsp
  • Bicarb soda 1½ tsp
  • Salt ½ tsp
  • Vanilla extract 1 tsp

Method

  1. Preheat your oven to 180°C and line a loaf pan with parchment paper.
  2. Either use canned, pure and unsweetened pumpkin puree or I prefer to make my own with fresh butternut pumpkin. To prepare, de-seed and peel off the skin, then slice and bake until soft (around 15 minutes). Mash well.
  3. Add all ingredients to a mixing bowl and blend together in a stand-up mixer or with a hand mixer.
  4. Pour the batter into the loaf pan and cover with aluminium foil (just resting on the top so it doesn’t burn for the first half hour).
  5. Bake for 50-60 minutes or until a knife comes out of the centre clean.
  6. Enjoy with organic butter and tea. smiley

Extra Notes

For extra protein, you have the option to add 3-4 serves of Happy Weight Powder and ¼ cup more pumpkin.
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