Pumpkin bread

A healthy sweet treat.

You’ll need (16 serves):
450g grated raw pumpkin
4 whole organic or free-range eggs
1/2 tsp sea salt
pinch of nutmeg
1/4 cup olive or macadamia nut or cold pressed coconut oil
2 teaspoons gluten free baking powder
3 cups fine almond meal
Pumpkin seeds to sprinkle on top (optional)

Preheat your oven to 150–160 C fan forced.

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 1/2 hours – check after 1 hour and test as times 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.

Cool and enjoy!

Thanks to Teresa Cutter for this recipe.