Happy little pumpkin loaf
There are more weekday mornings than not, that are spent rushing to dress children for daycare or school, pack lunches and school bags, hang out washing, brush hair and teeth, eat breakfast, something decent hopefully but depends how much of a hurry your in, toast is a huge go for so many households because its fast and easy.
Savoury loafs are a delicious way to have a better choice ready for you and the kids first thing in the morning, whether it be for breakfast or school lunches, this happy pumpkin loaf is a joy to eat and can easily be portioned and frozen individually then popped into a toaster when needed.. If it lasts that long!
Recipe makes 1 loaf
Prep time : 10 minutes
Cook time : 1 hour 45 minutes
Ingredients :
700g piece of pumpkin
1/4 cup olive oil
3 free range eggs
1/2 tsp cinnamon
pinch sea salt
2 cups gluten free plain flour (I use Aldi’s ‘Has No’ Brand)
20g baking powder (aluminium free)
1 Tbs pepitas
1 Tbs sunflower seeds
1 tsp chia seeds
Method:
Preheat oven to 200 degrees celsius and line a 25cm loaf tin.
Brush a little of the olive oil over the cut sides of the pumpkin, roast in the oven for around 45 minutes until the flesh is soft and the sugars are leaching out from around the edges. Reduce oven to 180 degrees.
Set aside and allow to cool enough to handle.
Scoop all the pumpkin flesh into a large mixing bowl, discarding any seeds and skin, stir so you are left with a puree like consistency.
Add in the oil, eggs, cinnamon and salt and mix well.
Sift the flour and baking powder together and combine very thoroughly, then fold the dry ingredients through the pumpkin mix reserving half of the seeds.
Pour the batter into the prepared loaf tin and scatter over the remaining seeds.
Bake in the oven for 1 hour or until a skewer comes out clean when inserted into the centre.
