Pumpkin Bread
A pumpkin and cinnamon infused diary free, grain free loaf that is perfect for breakfast, lunch or snacking!
Ingredients
- Dry Ingredients
- 200 g Ground Linseeds
- 125 g Fine Desiccated Coconut
- Pinch of Salt
- 4 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1.2 tsp Bicarbonate of Soda
- Zest of 1 lemon
- Wet Ingredients
- 4 Organic Free Range Eggs
- 3 tbsp Coconut Oil Melted
- 200 g Cooked Pumpkin
- 3-4 Drops Vanilla Essence
- 4 tbsp Honey or more for a sweeter loaf
- 1/2 inch Fresh Ginger Grated finely/ 1-2tsp Dried Ginger
Instructions
- To cook the pumpkin just place the whole pumpkin in the oven for about 1.5 hours at 170c after stabbing it a few times with a knife.
- Then once cool scoop out the seeds and then scoop out the flesh, discard the skin.
- Preheat oven to 170c.
- Line and an 8inch loaf tin.
- Mix all the dry ingredients together.
- Blend all the wet ingredients until smooth.
- Thoroughly combine the wet and dry ingredients , then pour into loaf tin and off the top of the mixture.
- Bake until a skewer comes out clean and it springs back, which will be approximately an hour but check on it every 15 mins as all ovens vary.
- Once cool remove from tin and serve with butter, cheese, jam or any else you fancy!
Notes
Feel free to use canned pumpkin as long as there is nothing added to it.
If you want to spruce this up you could add an icing made of coconut oil lemon juice and honey.
If you make a larger loaf the cooking time may increase.
If you want to spruce this up you could add an icing made of coconut oil lemon juice and honey.
If you make a larger loaf the cooking time may increase.