Pumpkin Bread- GF, DF

I originally wanted to make a bread that Ziah would eat but I think I was a little adventurous with the rosemary and spices- he just didn’t like it, so I had it for breakfast every morning this last week and didn’t have to share it with anyone! Some kind of win I suppose? Next time I’ll tone down the herbs and spices for Ziah and hopefully he like’s it- because it would be such a great simple and nutritious snack for the little ones.

1.5 cups pumpkin, cooked, mashed and cooled
2 cups almond meal
3 eggs
1 tsp ginger powder
2 tsp cinnamon powder
1 tsp turmeric powder
1 tsp baking soda 
2 tbsp oats, 1 tbsp extra for top
3 garlic cloves 
2 tbsps olive oil
1 tsp salt 
*If you want to make this bread paleo omit the oats
1. Preheat oven to 180 degrees, line a loaf tin with baking paper
2. Add the pumpkin, almond meal, eggs, spices, olive oil, oats, salt and baking soda to a mixing bowl and mix together into a batter
3. Scoop batter into the loaf tin
4. Add some rosemary sprigs, whole garlic cloves and some extra oats on top
5. Pop in the oven for 45 minutes to 1 hour, I took mine out at 45 minutes and it still could have done with some more cooking.

6. Serve with butter, poached eggs or cashew cheese

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