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 some butter. It would also be delicious served 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.
For something sweet, you might like to try this Easy Gluten Free Dairy Free Pumpkin Bread. The bread is a variation of this recipe and it comes with an amazing maple glaze. It’s sweetly spiced, moist and delicious. I like to have it on its own as a healthy snack, or serve it with the maple glaze for a pumpkin spice dessert.
- 1 1/2 cups puréed roasted pumpkin (see Notes below)
- 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
1Preheat your oven to 180°C (fan-forced) and line a loaf tin with baking paper (I used a 22 x 11 cm loaf tin).
2Place 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.
3Pour 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.
4Once 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.
Check out this post I wrote on how to make your own pumpkin purée to use in this recipe. It’s really easy.