Gluten-Free Pumpkin and Pecan Bread

1 December 2014 | Recipes
gluten free pumpkin and pecan bread

The first time I made this loaf I was trying to use up leftover veggies in the fridge before market day and at the same time was craving banana bread (but had no bananas)…. Dilemma!

I made the best of a banana-less situation, put my leftovers to good use, with the addition of some of the usual baking suspects, and the results were this phenomena  loaf. Not only is this bread full of nutrient-dense veg and fats but it’s also high in protein due to the eggs, buckwheat flour, almond butter and hemp seeds.

I like to eat it with a smear of grass-fed butter, a dollop of cream cheese with a sprinkle of cinnamon, some mashed up avocado and a squeeze of lemon or with a soft-boiled egg perched on top.

This is also a fantastic way to sneak some vegetables into the diet of peeps who need to up their daily vegetable intake (read: fussy kids).

Gluten-Free Pumpkin and Pecan Bread

Ingredients

  • 1 cup pumpkin puree (I like to roast pumpkin flesh until soft then puree)
  • 2 carrots, grated
  • 1 teaspoon finely grated ginger
  • 2 eggs, lightly beaten
  • ¼ cup coconut oil, melted
  • 2 tablespoons almond butter
  • 1 cup buckwheat flour
  • ½ cup golden flaxseed meal
  • ½ cup almond meal
  • ½ cup pecans, coarsely chopped (or any nuts)
  • 1 tablespoon chia seeds
  • 1 tablespoon hemp seeds, optional
  • 2 tablespoon shredded coconut, optional
  • 2 ½ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 tablespoon pumpkin seeds

Directions

  1. Preheat oven to 180°C. Grease and line a loaf tin with baking paper.
  2. Combine pumpkin, carrot, ginger, eggs, oil and almond butter.
  3. In a separate bowl combine flour, meals, pecans, chia seeds, hemp seeds, coconut, baking powder and cinnamon.
  4. Add wet ingredients to dry and combine well. If mixture seems too dry add a tablespoon of almond milk.
  5. Transfer to lined loaf tin. Sprinkle with pepitas. Cover with foil and bake for 45 minutes. Remove foil. Cook for a further 15 minutes or until a skewer inserted into the centre comes out clean.
  6. Sit for 10 minutes before removing from tin.

This loaf freezes really well. Slice it first though or you’ll get yourself into a very tricky slicing situation.

Substitutions:

  • Replace pumpkin with sweet potato.
  • Replace carrot with zucchini or parsnip or a combination of all three.
  • Replace buckwheat flour with plain gluten-free flour or regular plain flour.
  • Replace almond butter with any nut butter.
  • Replace pecans with walnuts, almonds or macadamias.
  • You can replace the flaxseed meal with extra almond meal.
  • If you have a nut allergy replace almond meal with extra buckwheat flour and omit pecans.
  • The hemp seeds and coconut are optional extras. If you leave them out this recipe will still work.
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2 Comments

2 Comments

  1. Avatar
    laura

    This recipe is excellent! Thanks so much! Did you do a lot of tweaking to get it so good or is this the originally recipe you came up with the day you were cleaning out your ‘fridge?

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