Guilt Free Pumpkin Bread
 
Prep time
Cook time
Total time
 
Sugar free but you wouldn't know it! A great way to make use of that pumpkin you have sitting in the fridge. The good news is that you just grate the pumpkin in raw so you don't even need to cook it first. I like to slice the bread up and freeze it so that I can make pumpkin bread toast whenever I fancy, yummy.
Recipe type: Vegetarian
Cuisine: European
Serves: 1 loaf
Ingredients
  • 1 cup raw, grated pumpkin
  • 1¾ cups white flour
  • ⅓ cup coconut oil or your preferred oil substitute
  • 4 Tbsp runny honey or maple syrup
  • 2 eggs
  • ¼ cup almond milk
  • 1 tsp baking soda
  • 1 tsp vanilla essence
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
Instructions
  1. Pre-heat oven to 180 degrees celsius.
  2. Put the coconut oil and honey into a bowl and melt. I do this by sitting it in a larger bowl of hot water but you could use the microwave if you have one. Whisk together.
  3. Add in the eggs and whisk and then the grated pumpkin and mix well.
  4. Add to the bowl the: vanilla essence, cinnamon, baking powder and salt.
  5. Fold in the flour until it is just mixed in, don't over mix.
  6. Pour into a greased baking dish.
  7. Bake until cooked through, approximately 50 minutes (slip a knife in the middle and it should come out clean).
  8. Leave to cool on a wire tray and serve, or you can slice it up and freeze it and use for pumpkin bread toast! YUM! (freezes for 2 months).
Recipe by Pineapple Pineapple at http://pineapplepineapple.co.nz/guilt-free-pumpkin-bread/