Gluten Free Bread Recipe for Pumpkin Bread is one of my all time favorites! It’s healthy, tasty and doesn’t have all that processed junk and preservatives. Perfect for morning or afternoon snacks, enjoyed with a delicious cup of English Breakfast Blossom Blends Tea or as a delightful gluten free substitute to bread when enjoying soups. Perfect for the Winter months…
Now before we get started can I share with you a little ‘LOVE’ story about the day I first made this bread? It was a lovely Winter’s Sunday afternoon and I was testing out this recipe for the first time. Now back track about two weeks…my bestie had just informed me that she was trying to set me up with a friend’s brother…hmm I was over it and had said if he wants to get in touch give him my number (no effort on my part) and I would have a chat on the phone and go from there…
I heard nothing for a few weeks and had forgotten all about it. That was until the night previous when I received a text message from said friends brother’s wanting to see if I was up for a chat. Now I’ll admit I told a little white lie and said I was out but would be available the next day… any girl worth meeting can’t be sitting at home on a Saturday night! So the next day came and it got to about 5pm and no phone call (as promised) so while I was waiting for my bread to bake I thought “Blow it I’m pouring a glass of red and calling him!” So I did and how happy I was that I made that call as he was so interesting and great to talk to! So the funny thing is when I called he was making soup and you know how well soup and bread go together! We are now happily married with an adorable little boy and I laugh when ever we have soup and bread together…ahh ain’t love grand?
Enjoy this delicious Gluten Free Pumpkin Bread Recipe and make sure you add a touch of love when making it! It’s super easy, probably the hardest thing is grating the pumpkin! I like to use butternut pumpkin for it’s sweetness and I usually sprinkle the top with a mixture of seeds like sunflower, pepitas or chia and cinnamon. You could even substitute with bananas or sweet potato…I love to get creative with recipes and add my own twist…what would you do with this one?
3 cups of grated pumpkin
1 tbsp honey or agave nectar
1/2 tsp salt
1/4 cup of olive or coconut oil
3 cups of almond meal
3/4 tsp gluten free baking powder mixed with 1 tsp lemon juice
Seeds to garnish, pepitas, chia, sunflower etc
Preheat oven to 180C (160C fan), line a rectangular loaf baking dish with baking paper. Add all ingredients, except garnishing seeds, into a large mixing bowl and mix well. Spoon mixture into prepared tin and sprinkle the seeds. Bake for 1 hour or until a secure comes out clean. Remove from oven and allow to cool in tin for an hour before lifting out.
I hope you enjoy it as much as I do.