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).

i n g r e d i e n t s

  • 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

p r e p a r a t i o n

  1. 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).
  2. 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.
  3. 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.
  4. 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.