This is the first out of three pumpkin recipes that I have, Pumpkin Bread.
Its winter and there are pumpkins galore. I cant believe I never use to like pumpkin well I liked it in scones or soup as long as it had lots of potatoes, I never ate it roasted, times have changed that’s for sure!
Since quitting sugar I have come to appreciate the humble pumpkin a lot more, it adds such sweetness to any dish and its great for dessert recipes. I forgot I have more pumpkin recipes but this one has chocolate, I know sounds like a strange combination but it works sooo well.
I live in a quiet little town in the South West Of Australia in beautiful Jarrah country, my family and I have lived here for 16 years and our girls have all gone to the local primary school, they have all grown up and moved on now 🙁 (where did that time go) and every year at Easter time our town has an annual pumpkin festival which the profits go to the primary school. The biggest pumpkin wins and there have been some whoppers. I know its not Easter but this is when the growing of the giant pumpkins happen, probably not too much growing as it gets really cold here at winter time, not that all of the pumpkins are grown here people come from hundreds of kilometers away to enter. They not only have pumpkins they also have giant veggies
I took photos for the last pumpkin festival, here are a couple.
So since going gluten free I have tried many different bread recipes and some of them aren’t so great but I experimented and came up with this gluten and sugar free one and I like it. I will be creating a lot more pumpkin recipes stay tuned. Thanks for reading. 🙂
- 1 cup buckwheat flour
- ½ cup arrowroot flour
- ½ cup quinoa flour
- 1 cup cooked pumpkin purée
- 2 tsp turmeric
- 2 eggs
- ¾ tsp baking powder
- Pre-heat oven to 200c.
- Combine pumpkin and eggs until mixed
- stir through the rest of ingredients.
- Cook in oven in loaf tin for 20 minutes.
If cooking from scratch allow an extra 40 minutes to cook pumpkin.