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Pumpkin Bread

September 13, 2018
By Joanna Rushton, photograph by Helen Coetzee

This is one of my favourite gluten free vegetable based breads, it’s moist, toasts well and is divine with chicken liver pate.

Butternut pumpkin is a high antioxidant food. Antioxidants are toxic scavengers (which mean they help against inflammation), they support and strengthen the immune system and also contain cancer-preventing nutrients. This recipe combines the quality of a complete protein from whole eggs with an excellent source of saturated fat from coconut oil, with almond meal being a perfect substitute to a gluten-based flour.

Ingredients – 12 slices to a loaf

450 grams grated raw pumpkin (winter squash)
4 whole organic eggs
1/2 teaspoon sea salt
Pinch nutmeg
1/4 cup extra virgin olive oil, or cold pressed coconut oil
2 teaspoons gluten free baking powder
3 cups (300 grams) fine almond meal
1 tablespoon honey (optional)
Pumpkin seeds to sprinkle on top

Method

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 1/2 hours – check after 1 hour and test as many times as required, this 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.

Note: For variations to this basic recipe, you can also swap pumpkin for beetroot or sweet potato. Use the same quantities.

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