This gluten free pumpkin bread is a delicious alternative to a morning muffin or slice of toast. Packed with nutrient-dense ingredients and healthy carbs and fats, it will keep you fuller for longer and is the perfect post-ride snack or easy breakfast. We make this in pumpkin season, as it’s a great way to use them up! After enjoying some warm slices out of the oven, we slice the remaining bread and freeze. To enjoy, just pop in a toaster or warm pan.
· 2.5 cups butternut pumpkin, cut into chunks (should make approximately 250g roasted pumpkin)
· ¼ cup + ½ tbsp. ghee, melted
· 3 tbsp. maple syrup
· pinch nutmeg
· 4 eggs
· ½ tsp. sea salt
· 1 tbsp. freshly ground ginger
· 1 tbsp. freshly ground turmeric (or ½ tbsp. turmeric powder)
· 2 cups almond meal
· 2 tsp. baking soda
· 2 tbsp. raw pepitas (pumpkin seeds)
· ½ tsp. cinnamon
1. Preheat the oven to 200°C/390°F
2. Line a baking sheet with baking paper and evenly spread out the pumpkin chunks. Evenly coat with 1 tbsp. ghee and 1 tbsp. maple syrup and sprinkle with the nutmeg. Bake for 20 minutes, or until just golden and caramelized. Set aside.
3. In a large mixing bowl, mash the pumpkin (250 g) with a fork to create a chunky paste. Add the ghee, eggs, 1 tbsp. maple syrup, salt, ginger and turmeric and mix well.
4. In a small bowl, mix the almond meal and baking soda together, then add to the wet ingredients. Mix until just combined into a smooth batter.
5. Pour the mixture into a paper-lined loaf tin and bake at 180°C for ~30 minutes.
6. In a small bowl, combine the remaining tbsp. of maple syrup with the pepitas and cinnamon and mix well. Using a basting brush, evenly coat the top of the loaf with the coated pepitas and place back into the oven for another 10-15 minutes.
7. Test the bread by poking a skewer through the middle of the loaf. When ready, the skewer should come out clean.
8. Remove from the tin and allow to cool on a rack for 10-15 minutes. Slice and serve warm with a dash of butter.
Note: to freeze, slice the loaf into slices and freeze between layers of baking paper. Reheat in a pan or toaster.