Hello, hello, hello!
I’m still not entirely well this FF. Unfortunately I can’t quite seem to shake this bug! But I’m not letting it keep me down. I went for a walk on the weekend with a friend and her dog and I think the exercise has helped a bit. It got my blood moving again.
But because I was housebound for the Sunday and I’ve used up all the leftovers in the freezer, I thought I’d try a savoury recipe that would take a little more time to do and would allow me lots of opportunities to sit down and rest. Sadly the recipe turned out to be a bit of a dud. We’re not quite sure what part of the spice mix caused the issue, but given it would be a bit expensive to replicate and re-test I’m leaving it for awhile.
In the meantime, I’ve been eager to try a recipe for pumpkin bread. It’s become a favourite savoury bread in our household, since we discovered a fantastic gluten-free one at the shops. But it can get a bit expensive. So I wanted to see if I could make a loaf of my own that would be a tasty alternative and would mean we wouldn’t need to buy more loaves so often.
This recipe is incredibly simple. Although I’ve noticed that quite a lot of pumpkin-based recipes only list pumpkin puree as an ingredient without a method for making it. I’ve probably been guilty of that myself in the past, so now is the time to rectify that! Making your own puree is very easy! I am also aware that tinned pumpkin puree exists, but it’s not easy to find here and I’d prefer to make it fresh myself. So I whipped up a batch using some butternut pumpkin, and I got two full cups out of it. So some for now, and some for later recipes! Yum!
Adapted from I Quit Sugar’s
Serves: 6-8, Prep: 10 mins, Cook: 1hr 40 mins (including making puree)
- 1 1/2 cup almond meal
- 1 cup arrowroot flour (or tapioca starch)
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 4-5 medium eggs
- 1 tsp apple cider vinegar
- 1 cup pumpkin pureé.(method to follow)
- 1/4 cup walnuts, roughly chopped
- 1 butternut pumpkin
- Preheat the oven to 190C, and line a baking tray with baking paper.
- Cut the butternut pumpkin straight down the middle, and scoop out the seeds. Place both halves of the pumpkin onto the tray, cut side down.
- Bake for 40 minutes, or until the pumpkin flesh is quite tender when poked with a fork.
- Blend or mash until smooth.
- Set a cup’s worth of puree aside to cool (I popped mine in the cup measure in the freezer to chill). The rest can be frozen properly for later use.
- Reduce the oven heat to 180ºC and line a loaf tin with baking paper.
- In a large mixing bowl, combine all the dry ingredients, including about 3/4 of the walnuts.
- Add the cooled puree and four of the eggs to the dry mix. If the mix seems a little too thick you can add the fifth egg and beat well. Otherwise just add in the vinegar now and mix thoroughly.
- Pour the batter into the prepared loaf tin and sprinkle with the remaining walnuts.
- Place in the middle of the oven and bake for 40 minutes, or until a skewer comes out clean and the top is golden brown.
- NOTE: If the top is browning too quickly, cover with a sheet of foil.
- Serve warm.