Pumpkin bread
*tasty and full of protein and antioxidants.
Serves 16
450g grated raw pumpkin
4 eggs
½ tsp salt
pinch nutmeg
honey (optional)
¼ cup (60ml) olive or coconut oil
3 ½ cups (350gm) almond meal
2 tsp baking powder
handful of pepitas
Method
Preheat oven to 150-160oC
Combine pumpkin, eggs, salt, nutmeg, honey and oil into a bowl.
Add almond meal and baking powder, mix well. Line a loaf tin (10.5 x 26cm – narrow tin) with baking paper at the base and sides.
Spoon the mixture into the loaf tin and sprinkle the top with pepitas.
Bake for 1 ½ hours, check after an hour depending on your oven times may vary.
Remove from oven and allow to rest before taking out of tin.
*this does not rise very high, so the narrower the tin the better.
*This is a nice change when you need to take a plate to a function/office morning tea.
*perfect for breakfast – it’ll keep you fuller for longer than processed white bread.
*paleo
