Paleo Pumpkin Bread

Palio Pumkin Bread graded 23671 652x978 Paleo Pumpkin BreadHere is a delicious gluten free bread recipe. What I love about it is that it’s really easy to make.  Most pumpkin breads use smashed cooked pumpkin, but I decided to have a go at using grated raw pumpkin to save a little time. This creates a lovely texture that’s moist on the inside  which makes it wonderful to eat with both savory and sweet toppings.  I love mine topped with macadamia nut butter and a little honey or as a side to a vegetable based soup topped with avocado, but serve it as you wish.

What it’s good for:
Pumpkin is a great source of carotenoid antioxidants and it’s also rich in omega 3 which makes it a perfect anti-inflammatory food. A number of age-related diseases have been linked to inflammation, including obesity, cancer, type 2 diabetes,atherosclerosis, arthritis, osteoporosis, depression and dementia. Almonds and eggs are full of protein that can help repair and nourish your body + immune system.

450 g (15.8 oz/ 3 cups) grated raw pumpkin (winter squash)
4 whole organic or free-range eggs
1/2 tsp sea salt
pinch nutmeg
1/4 cup (60 ml/ 2 fl oz)) olive or macadamia nut or cold pressed coconut oil
2 teaspoons gluten free baking (you can also use (3/4  teaspoon baking soda + a tablespoon lemon juice)
3 cups (300g/ 10  1/2 oz) fine almond meal (fine almond flour, ground almonds)
1 tablespoon honey
pumpkin seeds to sprinkle on top  (optional)

Preheat your oven to 150 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 slices with avocado or topped with my  macadamia nut butter.
Serves 16.

 

Nutrition per serve
Protein: 6.2 g
Total Fat: 15 g
Saturated: 1.6 g
Carbs: 3.4 g
Sugars: 2.9 g
Sodium: 21 mg
kilojoules: 740
Calories: 176

By Teresa Cutter
The health Chef

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