Easy Pumpkin Loaf
I love baking. I always have. Weekend baking, procrasti-baking (when I was meant to be studying), baking for celebrations ... if there was an opportunity to bake something, I'd take it.
These days, I still bake a lot, but with healthier ingredients. I've also been experimenting more with savoury baking, like this Easy Pumpkin Loaf.
Although it's savoury, the loaf does have a subtle sweetness from the pumpkin and spices. I love to have a slice warmed up with a bit (a lot) of organic butter. It would also be delicious served up with eggs, avocado and vegetables for breakfast.
As someone who can't eat a lot of gluten (unless I'm prepared to suffer stabbing pains in my gut and bloating to pregnancy proportions), gluten-free loaves such as this one give me my 'bread' fix without the pain. When I make it, I slice it up and freeze the slices. That way, I've got something on standby when I feel like something bready (and it stops me from inhaling the whole loaf in one go, which is a very good possibility when it's warm from the oven and I've got a knife in one hand and butter in the other).
Easy Pumpkin Loaf
Gluten free | Nut free
- 1 1/2 cups puréed roasted pumpkin *
- 1/4 cup unsalted butter, melted (or you could use coconut oil)
- 2 eggs
- 1 1/2 cups buckwheat flour
- 1 tsp (gluten-free) baking powder
- 1/4 tsp ground allspice
- 1/4 tsp ground cinnamon
- Pinch of ground nutmeg
- Pinch of sea salt
- Preheat your oven to 180°C (fan-forced) and line a loaf tin with baking paper (I used a 22 x 11 cm loaf tin).
- Place the pumpkin and melted butter in a mixing bowl and stir to combine. Beat in the eggs. Add the remaining dry ingredients to the bowl and stir until combined.
- Pour the mixture into the prepared tin and smooth the top with the back of a spoon. Bake in the preheated oven for about 35 minutes or until a skewer inserted into the centre of the loaf comes out clean.
- Once the loaf has cooled, I slice it up, (eat some!) and then freeze the leftover slices. I separate each slice with a piece of greaseproof paper to make it easier to defrost individual slices.
* To make puréed roasted pumpkin, I just roast thick slices of pumpkin in a 180°C oven until soft, then I spoon out the flesh and mash it with a fork until smooth. I do this in large batches and freeze the mashed flesh in portions to add to meals or recipes later.