Easy Pumpkin Loaf

Easy Pumpkin Loaf served warm with butter
Easy Pumpkin Loaf served warm with butter

I’ve recently been experimenting more with savoury baking, like this Easy Pumpkin Loaf. I love baking. Always have. Weekend baking, procrasti-baking (when I was meant to be studying), baking for celebrations. If there was an opportunity to bake something, I’d take it.

These days, I still bake a lot, but usually with healthier ingredients. Although it’s savoury, this Easy Pumpkin Loaf does have a subtle sweetness from the pumpkin and spices. I love to have a slice warmed up with a bit (a lot) of organic butter. It would also be delicious served up with eggs, avocado and vegetables for breakfast.

As someone who can’t eat a lot of gluten, gluten-free loaves such as this one give me my ‘bread’ fix without the pain. When I make it, I slice it up and freeze the slices. That way, I’ve got something on standby when I feel like something bready. And it stops me from inhaling the whole loaf in one go, which is a very good possibility when it’s warm from the oven and I’ve got a knife in one hand and butter in the other.

Easy Pumpkin Loaf
Easy Pumpkin Loaf

Easy Pumpkin Loaf

Serves: 12 slices
Prep time: 5 mins
Cook time: 35 mins

Ingredients

  • 1 1/2 cups puréed roasted pumpkin
  • 1/4 cup unsalted butter, melted (or coconut oil)
  • 2 free-range eggs
  • 1 1/2 cups buckwheat flour
  • 1 tsp (gluten-free) baking powder
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of sea salt

Method

  1. Preheat your oven to 180°C (fan-forced) and line a loaf tin with baking paper (I used a 22 x 11 cm loaf tin).
  2. Place the pumpkin and melted butter in a mixing bowl and stir to combine. Beat in the eggs. Add the remaining dry ingredients to the bowl and stir until combined.
  3. Pour the mixture into the prepared tin and smooth the top with the back of a spoon. Bake in the preheated oven for about 35 minutes or until a skewer inserted into the centre of the loaf comes out clean.
  4. Once the loaf has cooled, I slice it up, (eat some!) and then freeze the leftover slices. I separate each slice with a piece of greaseproof paper to make it easier to defrost individual slices.

Notes:

To make puréed roasted pumpkin, I just roast thick slices of pumpkin in a 180°C oven until soft, then I spoon out the flesh and mash it with a fork until smooth. I do this in large batches and freeze the mashed flesh in portions to add to meals or recipes later.

17 COMMENTS

    • Hi Lou, I haven’t tested the recipe with other flours, but it would probably work ok with plain gluten-free flour or wheat flour. Finely ground oat meal might also work out ok. x

  1. Made this yesterday. I was a little concerned at the stiffness of the mixture. I pretty much doubled the spices. Was/is delicious! Not t dry either. Will definitely make it again

  2. Hey 🙂 it’s probably not as healthy, but can I replace the buckwheat flour for plain flour? Also can I cut out the nutmeg and allspice? Sorry I am a really fussy eater :/ thanks 🙂

    • Hi Liz, since coconut flour absorbs so much moisture it’s tricky to use as a substitute for other flours without getting a dry result. I wouldn’t recommend using it as a substitute in this recipe unfortunately! x

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