Sweet or Savoury Pumpkin Bread – Gluten Free

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Which one are you, sweet or savoury?…..

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Crunchy on the outside, smooth as a 70’s hairdo in the middle.

This is such a clever little recipe you can make it for a sweet OR savoury occasion. It’s gluten free, refined sugar free, dairy free and flavour full!

Whenever I see recipes for the full American Thanksgiving dinner I always see Pumpkin Pie on the menu with a reference to “pumpkin spice”. An abundance of home grown pumpkin saw me getting creative the other day so I decided to do a bit of a google search and see exactly what goes into this pumpkin spice. According to The Old Farmer’s Almanac it’s a delightful mix of ground spices including, cinnamon, nutmeg, cloves, all spice and ground ginger. I’ve given you a recipe which yields around 4 tablespoons and this pumpkin bread recipe only calls for 2 teaspoons of it but I’m fairly certain it’s going to be a very versatile addition to the spice cupboard so store the rest and stay tuned for more adventures with this flavour.

In the meantime enjoy this easy pumpkin bread recipe. If you’re going for the savoury version try slapping on some avocado and tomato. If you’re not nearly sweet enough, I’d toast it and spread on some lovely manuka honey.

Enjoy xx

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Sweet or Savoury Pumpkin Bread – Gluten Free

By September 28, 2014

  • Prep Time : 10 minutes
  • Cook Time : 60 minutes
  • Yield : 16

Ingredients

Instructions

If you are making the sweet treat version of this recipe, first you need to add all of your pumpkin spice mix spices together in a small bowl and mix to combine. You'll only use 2 tsp of this mix, I pop the rest into a ziplock bag or a small jar future use.

Preheat your oven to 160° (fan forced) and grease and line a loaf tin with baking paper.
Combine the grated pumpkin with the eggs, nutmeg and oil into a large bowl. For the savoury version add the sea salt as well, for the sweet version add the cinnamon, pumpkin spice and honey. Add the almond meal and the baking powder and stir to combine.
Spoon the mixture into the prepared loaf tin and bake for 1 hour (my oven is fast so 1 hour is all this recipe needs, you might want to check after an hour and see if it's cooked through. If it's not you can stand to leave the bread in their for another 15-20 minutes. It's very moist so the extra cooking time won't dry it out). If you are making the savoury version, scatter the pumpkin seeds over the top of the bread before baking.
Allow to rest in the tin for 15 minutes before placing on a rack to cool…..or you could just sneak a little piece while it's still hot…up to you.
Enjoy xx
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4 Responses to Sweet or Savoury Pumpkin Bread – Gluten Free

  1. Belinda Haynes

    Hi Karly,
    Just wondering what the nutrional information is on the gluten free version.
    Thank u love all your recipes xxx

    • karlyzac

      Thanks Belinda…love that you’re enjoying my recipes! Give me a couple of days and I’ll calculate the nutrition info for you. xx

  2. Emma Lennon

    Hi! Would swapping out rice bran oil for coconut oil work?

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