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Autumn Pumpkin Bread (Gluten-Free, No Sugar)

Name: Autumn Pumpkin Bread (Gluten-Free, No Sugar)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: International
Ingredients: 200 g pumpkin (roasted until tender); 2 eggs; 1 tsp honey (or sugar-free syrup); pinch salt; tsp nutmeg (1/3 teaspoon); 30 g pumpkin seeds (plus more for topping); 200 g gluten-free flour blend; 10 g baking powder; 30 ml olive oil

Moist autumn loaf built on roasted pumpkin, eggs and gluten-free flour, warmed with nutmeg and studded with pumpkin seeds. Naturally sweet, no refined sugar.

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15 min prep / 45 min total

176 kcal

4.6g protein

8 servings

Easy

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Ingredients

Instructions

Roast 200g pumpkin in the oven until fork-tender, then mash to a smooth puree.
Whisk 2 eggs with 1 teaspoon honey, a pinch of salt, nutmeg and 30ml olive oil. Fold in the pumpkin puree.
Combine 200g gluten-free flour with 10g baking powder, then stir into the wet mix with 30g pumpkin seeds.
Transfer to a greased loaf tin, smooth the top and sprinkle with more pumpkin seeds.
Bake at 190°C for 25-, until a skewer comes out clean. Cool briefly before serving — delicious with pesto.