17
Aug
Pumpkin Bread
Reading time - 1 mins
A delicious and very nutritious high protein 200 calorie snack packed with pumpkin, chia seeds and coconut flour. This bread is a great option to keep you fuller for longer and satisfied. It’s packed with fibre which can help reduce constipation and bloating. Change it up and decorate with chopped nuts or sliced banana for something a little sweeter.
00:20
To Prep
00:50
To Cook
11
Ingredients
Easy
Difficulty
450g Pumpkin (about ÂĽ of a Small Kent Pumpkin)
6 Eggs
1/4 cup Olive Oil / Rice Bran Oil / Coconut Oil
1 tsp Cinnamon
3 tsp Baking Powder
1/2 cup Coconut Flour
1/3 cup Honey or Maple Syrup
1/4 cup Currants or Sultanas
1/4 cup Chia Seeds
3 tsp Vanilla Extract
3 tbl Pepitas (Pumpkin Seeds) to Decorate
STEP 1
Preheat over to 170 degrees and line a bread tin with baking paper
STEP 2
Cut the skin off the pumpkin and dice pumpkin into small squares. Place into a bowl with a few dashes of water and microwave until soft (approximately 6 minutes). Drain excess water and mash pumpkin with a fork, set aside
STEP 3
In a mixing bowl, whisk eggs, oil, vanilla, cinnamon, baking powder and chia seeds until combined
STEP 4
Add all remaining ingredients except the pepitas and stir/ whisk until thoroughly combined
STEP 5
Pour mixture into the bread tin and sprinkle the pepitas over the top
STEP 6
Place into oven and bake for 50 minutes
STEP 7
Remove from oven and place on an airing rack to cool down
STEP 8
Slice into 10 slices and keep for up to 3 days or store in the freezer for up to 1 month
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