PUMPKIN AND TURMERIC LOAF

Pumpkin and Turmeric loaf. No flour. Lovely with some spreadable cheese on top or cold meat or both. It is delicious and I am going to make it again.

Difficulty: easy 
Preparation time: 10 min 
Total time: 1h 50 min 
Serving size: 10 portions

Ingredients

60 g coconut oil, plus extra for greasing
300 g blanched almonds
2 garlic cloves
3 sprigs fresh rosemary (approx. 10 cm long), leaves only
450 g pumpkin, peeled and cut into pieces (2-3 cm)
4 eggs
2 tsp gluten free baking powder
1 tsp salt
1 pinch ground black pepper
1 tsp ground turmeric
1 tsp apple cider vinegar
2 tbsp coconut flour
1 tbsp pine nuts
1 tbsp pepitas, for sprinkling

Preparation 

Preheat oven to 160°C. Grease and line a loaf tin (25 x 9 x 11 cm) with baking paper, leaving a 2 cm overhang and set aside.
Place almonds, garlic and rosemary into mixing bowl and mill 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.
Add pumpkin and chop 10-12 sec/speed 6, until finely chopped.
Add oil and all remaining ingredients, except pepitas, and mix 20 sec/speed 4. Transfer into prepared tin. Sprinkle with pepitas, then bake for 90 minutes (160°C) or until a wooden skewer inserted into the centre of the loaf comes out clean.



Allow loaf to cool in tin for 10 minutes. Using overhanging baking paper, remove loaf from tin and transfer onto a wire rack to cool completely before serving.



Tips & Tricks
Wrap leftover bread in plastic wrap or place into a sealable storage container to store in the refrigerator for up to 1 week.
Nutrition
per 1 portion 

Calories 1392.7 kJ / 331.6 kcal 

Protein 11.4 g 

Carbohydrates 7.6 g 

Fat 28.2 g 

Saturated Fat 8.3 g 

Fibre 5.3 g 

Sodium 321.9 mg