A delicious, nourishing and very satisfying bread option for the whole family. Using fresh pumpkin, almond meal, grated zucchini and a few wholesome others; it’s an easy bake filled with nutrients to boost the immune system, assist digestion and deliver long-lasting energy.
Pumpkin and Almond Bread
Prep 10 mins, Bake 45 mins || Serves 6
- 1.5 Cups of Almond Meal
- 1 Cup Pumpkin, cooked and pureed
- 1 Cup Zucchini, grated
- 5 eggs
- 1 Tbs GF Plain Flour
- 1/2 Tsp Bicarb soda
- 1/2 Tsp Tumeric, ground
- 2 Tsp Apple Cider Vinegar
- Pinch sea salt
- 2 Tbs Pumpkin Seeds – topping (optional)
Preheat your oven to 160C / 320F
Prepare your pumpkin, by either boiling or roasting. Once cooked, add it to a bowl and mash it with a fork. Adding small amounts of water if it’s not softening to puree.
Add the eggs to the pumpkin and mix well, using a hand held blender to blend well if need. Then add zucchini and apple cider vinegar. Mix well to combine.
In a separate bowl, mix almond meal, plain flour, bicarb soda, salt and tumeric.
Pour wet ingredients into the dry ingredients and mix to blend.
Pour the mixture into a lined baking loaf pan, top with pumpkin seeds (optional) and bake for 45 mins, or until a skewer returns clean.
Serve warm. Store in the fridge for up to 3 days or in the freezer for up to 1 month.
Enjoy on it’s own, with a spread of gf butter or avocado or how we top of the meal with poachies & veggies.
Tracie Connor is an Accredited Nutritionist specialising in gut health, weight management, stress management and genetics (nutrigenomics)
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