Breakfast

Pumpkin Loaf

by gfgirlmelb
written by gfgirlmelb

This loaf is delicious for breakfast topped with poached eggs. It’s not too sweet or savoury, and has some veggies in there. It’s best served the day it’s made as its quite moist, but you can always pop it under the grill on the next day and it crisps up beautifully.

Pumpkin Loaf Recipe

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Serves: 10 slices Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 cups almond meal (or switch half for gluten free plain flour)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbs cinnamon
  • 4 eggs, lightly beaten
  • 1/4 cup coconut oil
  • 1 tbs rice malt syrup or honey + more for drizzling
  • 450g pumpkin, steamed and mashed
  • 1 small handful pumpkin seeds

Instructions

  1. Preheat the oven to 180 degrees Celsius.
  2. In a large mixing bowl, combine the almond meal (or flour), baking powder, salt, cinnamon and eggs.
  3. Add the oil, rice malt syrup and mashed pumpkin and combine thoroughly.
  4. Grease and line a loaf tin. Pour in batter and smooth the top. Drizzle with the extra rice malt syrup and sprinkle with pumpkin seeds.
  5. Bake for 30-40 minutes in the oven or until a skewer inserted comes out clean.
  6. Let cool briefly in the tin for 10 minutes before turning onto a wire rack. Enjoy hot or cold.

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