Maple Roasted Pumpkin Bread

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.

Ingredients:

·       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.

Thanks to Lizzy Marsh for the recipe; check her out at lizzymarsh.com or @lizzyjmarsh