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Gluten Free Pumpkin Loaf

If you have left over pumpkin from making jack-o-lanterns then you have to try pumpkin bread. It is basically a spiced cake filled out with pumpkin puree, our version is gluten and dairy free and so deliciously spiced you won't be able to leave it alone. It is lovely on it's own, spread with butter or with a little peanut butter!

This recipe is...

This recipe contains:

  • Egg
Added
Updated
Recipe by Alison Wheatley

This recipe was featured in:

Ingredients

300g gluten free self raising flour
1/2tsp baking powder
1tsp ground cloves
1tsp ground cinnamon
1tsp ground ginger
1tsp nutmeg
200g sugar
120g sunflower spread
2 eggs
250g pumpkin puree
  • Preparation Time: 20 Mins
  • Cooking Time: 50 Mins
  • This recipe makes 10 slices

Method

1. Place all the ingredients in a bowl and whisk together using an electric whisk. For the pumpkin puree, roast fresh pumpkin (about 350-400g generally yields 250g once cooked and pureed) until soft then blend in a food processor or with a hand held stick blender, you don't need to add anything to it but you may need a drop of water to loosen it in the food processor.

2. Grease and line and 2lb loaf tin and pre heat your oven to gas mark 5.

3. Pour your mix in the tin and bake for 45-50 mins until browned and cooked through, a skewer pressed in the middle should come out clean.

4. Turn out and allow to cool fully before slicing.

Nutritional Information (Per slice)

Calories Carbs Fibre Fat Sugar Protein
296 47g 2g 11g 21g 4g

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