Are you rushed for time in the morning? Always stuck for a morning tea snack? Wondering how to get more veggies into your diet? Then this vibrant bread is for you!
I found this recipe while flicking through the pages of Lola Berry's Summer Food cook book and let me tell you this loaf is incredible. As a quick breakfast or snack I will add butter and cinnamon however it works great with eggs and avocado too. I will make a loaf, pre-cut it and then freeze it.
Let's get cooking
500g (4 cups) grated pumpkin (jap or butternut work well, I have used kent before and it works it is just a little more crumbly)
A pinch of pink Himalayan salt
2 teaspoons of gluten-free baking powder (normal baking powder is fine it just wont be paleo)
300g (3 cups) almond meal (or hazelnut meal)
125mL (1/2 cup) extra-virgin olive oil
30g (1/4 cup) pumpkin seeds
Preheat the oven to 180°C and line a 20 cm loaf tin with backing paper (or the nearest size you have to that)
Place the grated pumpkin, salt, baking powder into a bowl, add in the almond meal and mix really well. Once mixed add in the olive oil and the eggs. Combine everything really well - no lumps of almond meal
After completely mixed, spoon the dough into your loaf tin and sprinkle with pumpkin seeds. I like to press the seeds down into the loaf so they stick to the loaf when eating.
Bake for 1 hour, check your loaf is cooked by inserting a skewer into the middle, if it comes out clean it is cooked
Once cooked removed the bread from the oven and let it rest for about 45 minutes. Let the bread cool for a while before cutting otherwise you might find it falls apart.
Depending on the thickness I cut my loaf into I can get 8-10 servings.